EL SALVADOR, Baraona family, Los Pirineos, Berlin, Usulutan

Producer: Diego Baraona.

Growing altitude: 1600m above sea level.

Botanical variety: Pacamara.

Process: Black Honey.

Tasting notes: Dark chocolate, plum, blackberry, kumquat fruit flavours.

Roast date: 8 August, 2025 

Perched atop the Tepeca Volcano in Usulután, El Salvador, Los Pirineos is a farm with over 130 years of coffee heritage. Originally established in 1890, the farm has been in the Baraona family for generations. Today, it continues under the loving stewardship of Gilberto Baraona’s children, following his untimely passing.

Surrounded by the cities of Berlin, Santiago de María, and Jucuapa, Los Pirineos benefits from its location in a volcanic mountain range—known for nutrient-rich soils and ideal coffee-growing conditions. According to family history, the original seeds planted on the farm came from Antigua, Guatemala, laying the foundation for a legacy of quality.

Los Pirineos was one of the first farms in El Salvador to establish its own micro-mill, enabling full control over processing and consistent quality from lot to lot.

The farm is divided into small- to medium-sized plots, organised by varietal and location. Current cultivars include; Bourbon Elite, Pacas, Pacamara, Sudan Rume and Gesha. 

In partnership with Procafé, the farm also maintains experimental plots with a wide range of native varieties, natural mutants, and hybrids sourced from across the globe—making it a living laboratory of Salvadoran coffee diversity.

The post-harvest process at Los Pirineos is a blend of tradition, precision, and experimentation.

Selective Harvesting: Expert pickers are incentivised to pick only fully ripe cherries, which are delivered fresh to the mill each afternoon.

Sorting: Cherries are hand-sorted to remove underripes and overripe fruit before processing.

Eco-Pulping: Using Jotagallo eco-pulpers with mechanical demucilagers, skin, pulp, and about 70% of the mucilage are removed efficiently and cleanly.

Soaking & Washing: The parchment is then soaked overnight in clean water to improve clarity before being washed.

Drying: Coffees are sun-dried under shade on raised beds for 3 to 4 weeks, allowing for slow, even moisture reduction and full flavour development.

We’ve had the privilege of working with Los Pirineos for several years, purchasing a range of exceptional lots that showcase not just technical excellence, but deep family pride and commitment to quality.

“We couldn’t be more humbled to share the results of this family’s hard work. Every lot is a tribute to Gilberto’s legacy and the future his children continue to build.”