El Salvador Gilberto Baraona - Fully Washed
Varietal: Red Bourbon
Altitude: app: 1475 masl
Process: Fully washed and sun dried
Acidity - Complex
Flavours - Cherry, Plum, Raisin
Sweetness - Chocolate
Mouthfeel - Juicy
Aftertaste - Long
Light to Medium
We recommend use with:
best on filter brews
Roast days are - Tuesday and Thursday
Dispatch within 24hrs of roast day.
In Central America, El Salvador has the nickname, ‘Pulgarcito’, literally little thumb and is a reference to the tiny size of this important coffee producing nation. Over half of the nation’s coffee is made of the Bourbon variety and there is plenty of sweet, complex, highly acidic coffee being produced. Around 90% of the country’s coffee is also shade grown, which helps to maintain the rich biodiversity that thrives in rural El Salvador.
Los Pirineos Coffee farm has been in the Baraona Family for more than 120 years, since the family first moved there in 1880. The Farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee Region. The farm was the experimental ground for several new varietal projects last year, including the Central America F1 variety. This year Los Pirineos is starting to grow more than 10 new varietals, including Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, Javas, and Kenya. For the lowers altitudes below 1200 meters he also grows Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea.
The farm and mill have 50 full-time employees and they take on a further 75 during the peak of the harvest. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so he has invested time and money in the people who manage the processing. As a result of the training and support he offers even his temporary staff are consistent from year to year.
Gilberto’s dedication to quality is uncompromising. He has the largest coffee seed bank in private hands in El Salvador and is constantly testing and exploring new options for unique cup character. It is with great excitement that we are working with him and hope to extend our offering from his farms in the coming years.
From all of his selections we chose a fully washed Red Bourbon from around 1400 meters above sea. It has a complex cherry and plum acidity which is balanced out by the raisin sweetness and chocolate back bone. The profile lends itself nicely to being an all round coffee that will suit most brew methods but can really shine in both manual pour over and espresso.
- Whole bean
- Aeropress grind
- Drip filter grind
- French press grind
- Other grind (detail use)