Los Pirineos El Salvador

Product Info

 

Sweet Tea | Chocolate Brownie | Hazelnut 

Region: Usulutan

Elevation: 1400 MASL

Varietals: Pacamara

Process: Natural

Roast: Medium

The Coffee: We are absolute suckers for Pacs from El Salvador. Certain varietals shine when grown at the right origin. This is the merriment that occurs between a Pacamara and El Salvador. What makes this coffee so special is clear notes and a clean finish all paired with a light body and silky texture. This coffee is a Black Honey process that leaves a ton of residual sugars on the seed. Gently roasted to preserve those sugars we note Sweet Tea right up front followed by chocolate brownie and hazelnut. With its mild acidity we love this coffee brewed in all formats: drip/pour over, direct immersion (french press/siphon pot), and when extracted under pressure it pulls an amazing shot of espresso.

The Producer: Single origin, single source, single varietal and naturally processed at Los Pirineos in Usulutan, El Salvador. Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego took over at the farm in 2020 following his father’s passing. With 130 years of cultivation under their belts the farm grows a variety of specialty grade coffee with an emphasis on honey and natural processing. Diego keeps an eye toward environmental and social responsibility as well. All of the water used in production and processing of the coffee comes from rain catchment. They employ 60 people and maintain their employment year round utilizing the downtime after the crop cycle for stewardship projects on their farm. And the coffee at Los Pirineos is shade grown under trees planted by Diego’s father Gilberto. 

FAQs

We roast Monday through Wednesday and sometimes Thursdays based on orders. Coffees roasted are then available the next day. We like a minimum of a day's rest prior to release for consumption. 

We always recommend brewing your coffee following protocols found online and set by the Specialty Coffee Association (https://sca.coffee) These standards use a ratio (ml/g of water to g of coffee) that's between 14:1 to 17:1. For example, a 12oz. pour over brew 12oz (360ml/g) of water with 24g of coffee (15:1 ratio) and adjust based on your taste. These same ratios can be applied to Drip and French Press coffees where 60g of coffee per 1 quart/1liter of water (16:1) is a great starting point. Brew temperatures, we recommend a range from 190-205°F. If you don't have a thermometer, simply boil your kettle remove from heat source for 60 to 90 seconds, which should give you that range. Lastly your grind will affect your cup. Too fine will produce bitter and astringent flavors, while too coarse can produce a flat and watery cup. We like a medium fine grind for pour over and drip, while French Press should be coarse. At the end of the day always brew to your taste and what you prefer. 

We ship Monday through Friday. Orders made Monday - Thursday by 12 PM Pacific standard time will ship out the next day. To ensure that you are receiving the freshest roast possible, any orders made after 12 PM Pacific standard time Thursday through Sunday will typically ship Mondays and sometimes Tuesdays based on availability of the most current roast.