La Cumbre Los Pirineos

#535 | Алкогольний, Манго, Груша, Фрукти, Тропічні фрукти

General info:

Importer: COFFEEMAXGREEN

Trader: Nordic Approach

Origin: El Salvador

Region: Usulután

Founded1890

Altitude1350 -1550 masl

Origin typeFarm

Farm size100 ha

Coffee growing area90 ha

Variety: Pacamara

Processing: Honey

About

Origin: Los Pirineos
Los Pirineos

In Usulutan, on top of the Tepeca volcano, you can find Los Pirineos owned by the producer Gilberto Baraona. It’s located on a volcanic mountain range surrounded by the cities of Berlin, Santiago de Maria and Joy. The cultivation of coffee at the farm was started in 1890 and according to family accounts, the original seeds of the property, and the mother plants were imported from Antigua Guatemala. The coffee is separated in to small to medium sized batches based up on different parts of the farm and coffee varietals. Currently the farm cultivates the varietals Bourbon Elite, Pacas and Pacamara, but the farm has also taken part in a Procafe project growing different varitals. As a result they have plots of of native coffee trees, natural mutants and hybrids originated from all over the world. Los Pirineos farm was one of the pioneers in El Salvador to build its own Micro Coffee Mill. The producer still experiments with processing and drying methods. For the coffees purchased this year we did a trial on soaking after the coffees were pulped and demucilaged, and with great success flavor wise.

Usulután, from the Nawat language (meaning “city of the ocelots”), is a department of El Salvador in the southeast of the country (Lenca region).

Varietals: Bourbon Elite, Pacamara, pacas, and loads of experiments, including Ethiopian varities

Grade: Screen 15 up, zero defects.

Production process: Well-trained pickers are given good incentives to select ripe cherries only. The coffee is brought to the Los Pirineos micro mill in the afternoon to be handsorted of unripes and over ripes.

Honey process: They use new Jotagallo eco pulpers with mechanical demucilager to remove the skin, pulp and about 70% of the mucilage. The parchment is soaked over night in clean water before it’s washed.

Drying: Sun dried under shade on raised beds for 3-4 weeks..

Soil: Sandy loam, Volcanic soils

Notes: The farm is in an area with a great cool climate for slow maturation, good rainfall and fertile volcanic soils.