El Salvador

Los Pirineos Honey Process

Sweet and creamy lemon curd is balanced by the dryness of cacao nibs and a long hazelnut finish.
  • 120 year old family farm, now owned by fourth generation coffee producer Gilberto Baraona.
  • Gilberto’s farms have placed in the Cup of Excellence 17 times.
  • Los Pirineos is an accredited experimentation centre for World Coffee Research
  • Whole Bean Coffee: 250g (8.8oz).
  • Release date: 10th of December.
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Lemon Curd

Hazelnut

Cacao Nibs

Los Pirineos

The Los Pirineos farm has been in the Baraona family for over 120 years, having been started in 1890. The farm is named for the Pyrenees mountain range that separates France and Spain, as the family thought that the landscape was very similar. The family ran the coffee farms for generations growing lower grade coffee, keeping the family going until the brutal Salvadoran Civil war of the 1980’s. During this period the Baraona family lost 90% of their land, and it fell on the current owner Gilberto to rebuild and refocus efforts on the farm. Gilberto Baraona, a fourth generation coffee producer, who now owns and runs 5 farms. These farms are all located between 1200 and 1550 masl on the Tecapa volcano, just outside the town of Berlin in the Usulutan region of south eastern El Salvador. Los Pirineos is the flagship of the project, with the highest altitude and widest selection of varietals, many rather rare. Gilberto now grows more than 17 varietals, and is a World Coffee Research accredited centre for testing experimental new H1 varietals. These include Geishas, Ethiopian varietals and even a mutated varietal with 7 seeds per cherry, that Gilberto was keen to show us on our visit this year.

Tecapa

All of the coffee from these farms is processed at the Tecapa mill, located just down the slopes from the Pirineos farm, at 1400 masl on the volcano from which it takes its name. Tecapa was built in 2014, specially designed to process high quality micro lot coffees, and takes cleanliness and systems very seriously. Gilberto compares the operation to a fine dining restaurant, where preparation and systems in the kitchen helps to deliver the highest possible quality of final product with minimal stress during service (or harvest) time. This level of control and precision requires a well trained staff, so Gilberto employs a full time staff of over 50 year-round, along with some seasonal workers during harvest period, both on the farms and in the mill. They are all paid well above the minimum wage for the high quality of work expected from them. The high pay and good conditions mean even the seasonal workers tend to return year after year. All of this hard work leads to some of the best coffee in El Salvador, Gilberto’s farms have placed in the El Salvador Cup of Excellence 17 times, including a second place this year with a washed Bourbon from Pirineos. During our visit to the farm this year we were lucky enough to cup through several of the lots Gilberto was entering into the competition, and this washed Bourbon stuck out as one of the cleanest examples of the varietal we have yet tasted.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Gilberto Baraona
Region Usulutan
Altitude 1550 masl
Varietal Pacamara
Process Honey
Harvest March 2019

Process
Honey

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.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

Kr. 126,00

QTY:
Sweet and creamy lemon curd is balanced by the dryness of cacao nibs and a long hazelnut finish.
  • 120 year old family farm, now owned by fourth generation coffee producer Gilberto Baraona.
  • Gilberto’s farms have placed in the Cup of Excellence 17 times.
  • Los Pirineos is an accredited experimentation centre for World Coffee Research
  • Whole Bean Coffee: 250g (8.8oz).
  • Release date: 10th of December.
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Lemon Curd

Hazelnut

Cacao Nibs

Los Pirineos

The Los Pirineos farm has been in the Baraona family for over 120 years, having been started in 1890. The farm is named for the Pyrenees mountain range that separates France and Spain, as the family thought that the landscape was very similar. The family ran the coffee farms for generations growing lower grade coffee, keeping the family going until the brutal Salvadoran Civil war of the 1980’s. During this period the Baraona family lost 90% of their land, and it fell on the current owner Gilberto to rebuild and refocus efforts on the farm. Gilberto Baraona, a fourth generation coffee producer, who now owns and runs 5 farms. These farms are all located between 1200 and 1550 masl on the Tecapa volcano, just outside the town of Berlin in the Usulutan region of south eastern El Salvador. Los Pirineos is the flagship of the project, with the highest altitude and widest selection of varietals, many rather rare. Gilberto now grows more than 17 varietals, and is a World Coffee Research accredited centre for testing experimental new H1 varietals. These include Geishas, Ethiopian varietals and even a mutated varietal with 7 seeds per cherry, that Gilberto was keen to show us on our visit this year.

Tecapa

All of the coffee from these farms is processed at the Tecapa mill, located just down the slopes from the Pirineos farm, at 1400 masl on the volcano from which it takes its name. Tecapa was built in 2014, specially designed to process high quality micro lot coffees, and takes cleanliness and systems very seriously. Gilberto compares the operation to a fine dining restaurant, where preparation and systems in the kitchen helps to deliver the highest possible quality of final product with minimal stress during service (or harvest) time. This level of control and precision requires a well trained staff, so Gilberto employs a full time staff of over 50 year-round, along with some seasonal workers during harvest period, both on the farms and in the mill. They are all paid well above the minimum wage for the high quality of work expected from them. The high pay and good conditions mean even the seasonal workers tend to return year after year. All of this hard work leads to some of the best coffee in El Salvador, Gilberto’s farms have placed in the El Salvador Cup of Excellence 17 times, including a second place this year with a washed Bourbon from Pirineos. During our visit to the farm this year we were lucky enough to cup through several of the lots Gilberto was entering into the competition, and this washed Bourbon stuck out as one of the cleanest examples of the varietal we have yet tasted.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Gilberto Baraona
Region Usulutan
Altitude 1550 masl
Varietal Pacamara
Process Honey
Harvest March 2019

Process
Honey

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.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.