Los Pirineos - Pacamara Indigo *Rare*

Processing
» Picking of only dark red cherries, separated by sections of the farm. 20-22 brix
» Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
» Controlled yeast activity, temperature & humidity of tanks
» Extended coffee-skin contact and anaerobic fermentation time intensifies fruit characters bringing deep fruit flavours and rich mouthfeel and length to the cup
» Removed from tank and rinsed, then laid on raised beds
» Drying takes typically 20-25 days

Los Pirineos is located atop the Tecapa volcano mountain range between the towns of Berlin and Santiago de Maria and named for its similarity to the Pyrenees mountain range that separates France and Spain.
The farm is Rainforest Alliance certified, the first farm in El Salvador to obtain this certification.

It has been long recognised by exporters, buyers and national and international cuppers as producing some of the highest quality coffees in El Salvador.
Coffee has been produced at Los Pirineos by the Baraona family for 130 years, with the original plants and shade trees imported from Antigua Guatemala.
The farm has the largest private seed bank collection in El Salvador, with seeds and plants from more than 80 varietals.
Currently, the main varietals grown are Typica, Bourbon, Pacas and Pacamara. Los Pirineos has achieved great success at numerous auction programs and competitions.

Coffee from the farm has been used for a number of coffee competitions across the world, and has also placed numerous times at the Cup of Excellence (CoE) auction, including 2nd place in 2019.
The entire process from nursery to milling is undertaken at the farm. During the harvest, extensive drying beds are spread across a man-made plateau overlooking the Tecapa volcano.
The constant westerly wind ensures even and consistent drying, and the location atop the volcano means the coffee gets 100% of the sunlight of the day.

The team at Los Pirineos take great care to maintain clean equipment, ensuring quality processing from beginning to end.
All milling is done on site, and mechanical de-mucilage techniques and UV-protected drying facilities ensure consistent processing and storage of their coffees.

Suggested recipe for V60
Dose - 15g
Yield - 250g
Grind - Coarse
Water Temperature - 91c
Time : 2:40
4 pours every 45 seconds.
First pour 70g
The rest is 60g
TDS : 1.15
*We use 1 cup Hario V60 Ceramic, our water is Reverse Osmosis 70ppm-100ppm

All orders are packaged with care and shipped within 3 business days.

You can expect your order to arrive within 4 business days within Australia metro areas, depending on shipping option chosen.

We ship internationally fresh coffee!

For international orders we use Fedex Express which takes about 3-10 business days depending on your location.