Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store

The Project Tecapa Chinameca's mountains are renowned for their high-quality coffee, thanks to their proximity to the ocean, ideal elevation, and nutrient-rich volcanic soils. Los Pirineos farm in El Salvador's UsulutaŐĀn department, led by Diego Baraona, carries forward a rich coffee legacy spanning over 130 years. Its unique microclimate of sunny days and cooling breezes, perfect for coffee production, processing, and drying, enabling the production of exceptional honey and natural coffees. Los Pirineos maintains a coffee variety garden and nursery with approximately 70 different coffee varieties‚ÄĒa passion passed down from Diego's father, Gilberto, that he plans to continue as he shapes the farm's future. The Coffee The farm cultivates around 20 coffee varieties with Pacamara and Bourbon making up 80% of the farm's volume. This lot of Pacamara coffee underwent Black Honey processing. After harvest, ripe cherries are pulped and the mucilage is left intact. 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.

Caramel

Red Currant

Honeysuckle

Type

Single Origin

Origin

Usulutan, El Salvador

Roast

Medium

Species

Arabica

Varieties

Ruiru 11, Catimor

Process

Black Honey

Altitude

1400m

Producer

Diego Baraona

Farm

Finca Los Pirineos

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store