Los Pirineos, El Salvador
Los Pirineos, El Salvador
Tasting Notes: Black Current, Chocolate & Orange
Process: Red-Honey Process
Region: Usulutan
Producer: Diego Baraona
Farm: Los Pirineos
Variety: Elite Bourbon
Alt: 1400 m.a.s.l.
Diego Baraona is a fifth generation coffee producer who owns and operates Los Pirineos. In 2020, after his father’s passing, Diego took over the farm and is carrying on the legacy, tradition and history built by his family. Sitting at 1400 meters above sea level, the farm is located on the slopes of a volcano which gives the land a unique, diverse and character building climate in which the coffee thrives. This climate is especially amazing for naturals and honey processes as relation to sun location, heat and persistent winds. Diego’s red honey specifically, what we are offering, is made up of an “Elite” bourbon. This term is coined as tribute to the 90 year old bourbon trees on Los Pirineos to reflect on the legacy of the family. With mucilage left intact, coffee is left out on the drying beds for 72 hours, where it is not moved or agitated. After this, pulped coffee is then agitated in a thin layer across a shaded raised bed to dry more, around 25 days or so until the coffee has reached its intended and necessary humidity. This offering is tasty, with a hint of wild. It is an honor for us here at Mae to carry a coffee from such a famous producer and farm, and showcase the work of a true legend in the producing world! Diego has continued to showcase amazing and beautiful coffees, and we are lucky enough to throw this one into our Loring and toss it into a MCR box for you all to enjoy.
Los Pirineos, El Salvador
Tasting Notes: Black Current, Chocolate & Orange
Process: Red-Honey Process
Region: Usulutan
Producer: Diego Baraona
Farm: Los Pirineos
Variety: Elite Bourbon
Alt: 1400 m.a.s.l.
Diego Baraona is a fifth generation coffee producer who owns and operates Los Pirineos. In 2020, after his father’s passing, Diego took over the farm and is carrying on the legacy, tradition and history built by his family. Sitting at 1400 meters above sea level, the farm is located on the slopes of a volcano which gives the land a unique, diverse and character building climate in which the coffee thrives. This climate is especially amazing for naturals and honey processes as relation to sun location, heat and persistent winds. Diego’s red honey specifically, what we are offering, is made up of an “Elite” bourbon. This term is coined as tribute to the 90 year old bourbon trees on Los Pirineos to reflect on the legacy of the family. With mucilage left intact, coffee is left out on the drying beds for 72 hours, where it is not moved or agitated. After this, pulped coffee is then agitated in a thin layer across a shaded raised bed to dry more, around 25 days or so until the coffee has reached its intended and necessary humidity. This offering is tasty, with a hint of wild. It is an honor for us here at Mae to carry a coffee from such a famous producer and farm, and showcase the work of a true legend in the producing world! Diego has continued to showcase amazing and beautiful coffees, and we are lucky enough to throw this one into our Loring and toss it into a MCR box for you all to enjoy.
Los Pirineos, El Salvador
Tasting Notes: Black Current, Chocolate & Orange
Process: Red-Honey Process
Region: Usulutan
Producer: Diego Baraona
Farm: Los Pirineos
Variety: Elite Bourbon
Alt: 1400 m.a.s.l.
Diego Baraona is a fifth generation coffee producer who owns and operates Los Pirineos. In 2020, after his father’s passing, Diego took over the farm and is carrying on the legacy, tradition and history built by his family. Sitting at 1400 meters above sea level, the farm is located on the slopes of a volcano which gives the land a unique, diverse and character building climate in which the coffee thrives. This climate is especially amazing for naturals and honey processes as relation to sun location, heat and persistent winds. Diego’s red honey specifically, what we are offering, is made up of an “Elite” bourbon. This term is coined as tribute to the 90 year old bourbon trees on Los Pirineos to reflect on the legacy of the family. With mucilage left intact, coffee is left out on the drying beds for 72 hours, where it is not moved or agitated. After this, pulped coffee is then agitated in a thin layer across a shaded raised bed to dry more, around 25 days or so until the coffee has reached its intended and necessary humidity. This offering is tasty, with a hint of wild. It is an honor for us here at Mae to carry a coffee from such a famous producer and farm, and showcase the work of a true legend in the producing world! Diego has continued to showcase amazing and beautiful coffees, and we are lucky enough to throw this one into our Loring and toss it into a MCR box for you all to enjoy.