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TheBarn El Salvador Los Pirineos Pacamara, Black Honey - Filter 250g

TheBarn El Salvador Los Pirineos Pacamara, Black Honey - Filter 250g

Regular price 8.450 KWD
Regular price Sale price 8.450 KWD
Sale Sold out
Origin: Usulutan, El Salvador 
Roast: Filter
Producer: Diego Baraona
Altitude: 1600 Meters 
Varietal: Pacamara
Process: Black Honey

In a stunning volcanic landscape, Los Pirineos produces some of the most interesting coffees in El Salvador. Fifth generation producer Diego Baraona continues the work of his father in the exploration of varietal and process. Our latest release matches the complex Pacamara varietal with Black Honey processing, with an elegant profile offering notes of plum, hazelnut, orange and Sencha tea.

The Cup

We love the large beans of the Pacamara varietal for their superb complexity. In the cup, expect ripe plum, sweet orange, and milk chocolate. The body is like silky macadamia. As it cools, the texture is defined, like a quality Sencha tea.

About The Farm

Gilberto Baraona was a shining beacon of the coffee industry in El Salvador. Over many years, he worked relentlessly to explore the possibilities of production, with a varietal programme that many dream of: the nursery that Gilberto developed hosts over 70 distinct coffee cultivars. Now in the trusted hands of his son, Diego, Los Pirineos continues to deliver the unexpected.

At 1400 metres above sea level, Los Pirineos sits on volcanic slopes amongst lush forest. The microclimate around the volcano provides sun-filled days and cool breezes that are ideal for growing and drying. In the drying area of the farm, raised beds are positioned between two peaks which consistently channel the wind across the drying coffee. With twelve hours of sun per day, this creates an ideal environment for Honey and Natural processing.

Quality and responsibility are central to the way Diego works. All the water used in processing is from collected rain, and bees are kept on the farm to help pollination across the farm and surrounding forest. With more than 60 employees, Diego ensures year round employment on projects across the farm.

The Process

Our Pacamara lot underwent Black Honey processing. After harvest, ripe cherries are pulped but almost all of the mucilage is left intact. The pulped coffee is then spread in a thin layer on shaded raised drying beds. The shade slows the drying process compared to the other Honey processes used on the farm. Coffee is dried for approximately 25 days until it reaches ideal humidity and the mucilage has turned sticky and black, giving the process its name.

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