This lot of Pacamara coffee underwent Anaerobic Natural processing. After harvest, ripe cherries are placed into sealed barrels in a refrigerated chamber at 16 degrees Celsius. Coffee is fermented in this environment for 72 hours and the pH of the fermentation slurry is measured to maintain consistency and quality. Cherries are then dried on raised beds until reaching the ideal humidity for milling and export.
Found in the Usulután department of El Salvador, Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego took the helm at the farm in 2020 following his father’s passing and now works to carry on the tradition and legacy of not only his father Gilberto, but the more than 130 years of experience, history, and knowledge that his family has in coffee cultivation.
The farm sits 1400 meters above sea level on the slopes of a stand-alone volcano. This unique positioning provides a microclimate unlike any other with sun-filled days and cool breezes, creating an environment ideal for coffee production, processing, and drying.
While quality is certainly important at Los Pirineos, 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 collected rainwater. Bees are also kept here, both to produce honey and to contribute to the local ecosystem in a variety of ways.