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250g
Roasted on 11/11/25
For filter coffee and espresso
Variety Pacamara
Process Red Honey
Region Usultan, El Salvador
Farmer Los Pirineos
Altitude 1400 masl
Brown Sugar,
Tea-like,
Stone Fruit.
The Project
Los Pirineos, led by Diego Baraona, is a fifth-generation coffee farm in Usulután, El Salvador. Situated at 1,400 meters on volcanic slopes, the farm enjoys a unique microclimate of sunny days and cooling breezes, ideal for coffee production. Known for its innovation and sustainability, Los Pirineos grows 20 coffee varieties while prioritizing rainwater use, shade-grown practices, and year-round employment for its workers.
Diego continues his father Gilberto’s legacy of varietal experimentation and environmental stewardship, maintaining a variety garden and employing practices that protect local ecosystems.
The Coffee
Pacamara – Red Honey showcases the farm's processing mastery. The ripe cherries are pulped, leaving mucilage intact, and dried on raised beds. The first 72 hours of drying are undisturbed to enhance sweetness, followed by careful movement to ensure uniformity. The process takes 15–20 days, creating a coffee with rich sweetness, balanced acidity, and pronounced complexity.
250g
Roasted on 11/11/25
For filter coffee and espresso
Variety Pacamara
Process Red Honey
Region Usultan, El Salvador
Farmer Los Pirineos
Altitude 1400 masl
Brown Sugar,
Tea-like,
Stone Fruit.
The Project
Los Pirineos, led by Diego Baraona, is a fifth-generation coffee farm in Usulután, El Salvador. Situated at 1,400 meters on volcanic slopes, the farm enjoys a unique microclimate of sunny days and cooling breezes, ideal for coffee production. Known for its innovation and sustainability, Los Pirineos grows 20 coffee varieties while prioritizing rainwater use, shade-grown practices, and year-round employment for its workers.
Diego continues his father Gilberto’s legacy of varietal experimentation and environmental stewardship, maintaining a variety garden and employing practices that protect local ecosystems.
The Coffee
Pacamara – Red Honey showcases the farm's processing mastery. The ripe cherries are pulped, leaving mucilage intact, and dried on raised beds. The first 72 hours of drying are undisturbed to enhance sweetness, followed by careful movement to ensure uniformity. The process takes 15–20 days, creating a coffee with rich sweetness, balanced acidity, and pronounced complexity.