Plum, Red Apple, Hibiscus
Los Pirineos is owned by Gilberto Baraona, located in Usulutan, on top of the Tepeca volcano. Los Pirineos farm was one of the pioneers in El Salvador to build its own micro mill. Despite located at medium altitudes, good rainfall and fertile volcanic soils and the cool climate at night for slow maturation make the flavor development really great.
He has been working with different varieties and processes, assessing which cultivar will work best on the different parts of the farm where the altitude ranges across the farm. 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.
The coffee is separated in to small to medium sized batches based up on different parts of the farm and coffee varietals. 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. Then it goes sun-dried under shade on raised beds for 3-4 weeks.