Orange, Molasses and Cocoa
Orange
Molasses
Cocoa
Coffee from Finca Los Pirineos comes from a place located at 1.450 masl on the nutrient-rich slopes of the inactive Tecapa volcano, the farm grows a Bourbon Elite varietal that has consistently placed in the top ten of El Salvador’s Cup of Excellence competition. The original seeds are thought to have arrived from Guatemala, and Gilberto Baraona today continues farming on land that has been under the plough since 1890, now featuring plots with native coffee trees, natural mutations and hybrids from around the world. Coffee cherries are picked by well-trained staff that are given incentives only to pick the ripest cherries. Over the years, Los Pirineos has been a pioneer farm, building its own micro wetmill and experimenting with different processing and drying methods.
| Producer | Karimikui |
| Region | Usulutan |
| Altitude | 1350 masl |
| Varietals | Bourbon |
| Process | Honey |
| Harvest | February 2017 |
With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.
Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.
You can brew our coffees any way you want it
is just a matter of the right ratios.
Showcase the purest, cleanest and finest coffees we can get our hands on.
Promulgate the wisdom on varieties, terroir and processing.
Reflect the changing of the seasons in the coffees that we present.
Release and reveal the innate quality of each unique coffee.
Roast lightly and gently with an utmost respect for the raw material.
Create long lasting partnerships among farmers, roasters and baristas.
Reflect sustainability, traceability and a sound production throughout the whole process.
Embrace innovation in each step from cherry to cup.
Broaden the knowledge of a new nordic coffee approach.
Orange, Molasses and Cocoa
Orange
Molasses
Cocoa
Coffee from Finca Los Pirineos comes from a place located at 1.450 masl on the nutrient-rich slopes of the inactive Tecapa volcano, the farm grows a Bourbon Elite varietal that has consistently placed in the top ten of El Salvador’s Cup of Excellence competition. The original seeds are thought to have arrived from Guatemala, and Gilberto Baraona today continues farming on land that has been under the plough since 1890, now featuring plots with native coffee trees, natural mutations and hybrids from around the world. Coffee cherries are picked by well-trained staff that are given incentives only to pick the ripest cherries. Over the years, Los Pirineos has been a pioneer farm, building its own micro wetmill and experimenting with different processing and drying methods.
| Producer | Karimikui |
| Region | Usulutan |
| Altitude | 1350 masl |
| Varietals | Bourbon |
| Process | Honey |
| Harvest | February 2017 |
With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.
Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.
You can brew our coffees any way you want it
is just a matter of the right ratios.
Showcase the purest, cleanest and finest coffees we can get our hands on.
Promulgate the wisdom on varieties, terroir and processing.
Reflect the changing of the seasons in the coffees that we present.
Release and reveal the innate quality of each unique coffee.
Roast lightly and gently with an utmost respect for the raw material.
Create long lasting partnerships among farmers, roasters and baristas.
Reflect sustainability, traceability and a sound production throughout the whole process.
Embrace innovation in each step from cherry to cup.
Broaden the knowledge of a new nordic coffee approach.
