EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST
EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST

EL SALVADOR | LOS PIRINEOS INDIGO LOT #252 CARBONIC MACERATION NATURAL | LIGHT ROAST

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  • COUNTRY: EL SALVADOR
    REGION: TECAPA CHIMANECA, USULUTAN
    ESTATE: LOS PIRINEOS
    PRODUCER: BARAONA FAMILY
    ELEVATION: 1300-1600 m.a.s.l.
    HARVEST: JAN - MAR
    VARIETAL: BOURBON
    PROCESS: CARBONIC MACERATION NATURAL
    IMPORTER: PROJECT ORIGIN
  • CUPPING NOTES:
    DARK GRAPE
    PASSION FRUIT
    PINEAPPLE

  • FILTER ROAST
    FOR POUR OVER AND FILTER COFFEE

 

ABOUT THE FARM: LOS PIRINEOS

The Baraona family farm, Los Pirineos, is located on top of the Tecapa Volcano; a volcanic mountain range in the Department of Usulutan in eastern El Salvador. The name was given because of the similarity to the mountains of the Pyrenees in Europe, which separates France and Spain.

Los Pirineos has some impressive coffee producing facilities, including a substantial number of African drying beds, mechanical de-mucilage machines and ultra-violet (UV) drying areas.  

Coffee has been produced at Los Pirineos by the Baraona family for 130 years, with the original plants and shade trees imported from Antigua Guatemala. The farm has the largest private seed bank collecton in El Salvador, with seeds and plants from more than 80 varietals. Currently, the main varietals grown are Typica, Bourbon, Pacas and Pacamara.

Los Pirineos has achieved great success at numerous auction programs and competitions. Coffee from the farm has been used for a number of coffee competitions across the world, and has also placed numerous times at the Cup of Excellence (CoE) auction, including 2nd place in 2019.

The entire process from nursery to milling is undertaken at the farm. During the harvest, extensive drying beds are spread across a man-made plateau overlooking the Tecapa volcano. The constant westerly wind ensures even and consistent drying, and the location atop the volcano means the
coffee gets 100% of the sunlight of the day.

 

ABOUT THE PROCESS

In the Carbonic Maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted & floated to remove unripe and overripe cherries.

Washed CM Selection coffees are pulped before being placed in temperature and humidity controlled tanks flushed with Carbon Dioxide (CO2) to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.

Natural CM Selection coffees are placed in the tanks still in the cherry. After fermentation, the coffee is dried on African beds for 30 or more days before being stored and milled.

  • Picking of only dark red cherries, separated by sections of the farm.
    20-22 brix
  • Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
  • Controlled yeast activity, temperature & humidity of tanks
  • Extended coffee-skin contact and anaerobic fermentation time intensifies fruit characters
    bringing deep fruit flavours and rich mouthfeel and length to the cup
  • Removed from tank and rinsed, then laid on raised beds
  • Drying takes typically 20-25 days

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