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Name: Los Pirineos Natural #14
Country: El Salvador
Production area: Berlin Ursula Dan Usulatan
Grade: Screen 15 or above, zero defects
Treatment Method: African Scaffolding Sunlight Treatment Natural Process
Package: Bourbon Elite
Altitude: 1350 m
Flavor: Nutty, dark berry peel, malt, cedar, peanut, herbal
Gilberto Baraona's Los Pirineos estate is located on top of Tepeca Volcano in Salvador Ursulatan. The local weather, with its nutritious volcanic soil, abundant rainfall, and moderate temperature differences, provides an excellent environment for coffee to grow. Coffee has been grown since 1890, when, according to the family, they introduced the tree to Guatemala.
Coffee is grown separately according to size and variety. At present, the main varieties are Bourbon Elite, Pacas and Pacamara. Some areas of the estate are testing different varieties. Therefore, this estate has many natural native species, natural mutants and mixed varieties from all over the world. Los Pirineos was a pioneer in the establishment of microprocessing plants in El Salvador. The owner of the manor is still experimenting with treatment and drying.
This unique batch was grown and harvested by Roberto Schonemberg, owner of Gilberto's neighbor San Juan, and sent to the Los Pirineos processing plant for processing. At harvest time, trained harvesters select only mature fruit, and then manually cull immature fruit again in the treatment plant. And carry on the full sun without shade, in the trellises with 1-2 fruit depth, light flat exposure, and frequency of turning. After a few days, increase the thickness of exposure on the trellis (3-4 fruits). Dry slowly to avoid over-thickening caused by secondary fermentation.
