El Salvador Los Pirineos

Los Pirineos sits high on the Tecapa volcano in Usulután, and is run by Diego Baraona who took over from his late father Gilberto. The Baraona family has grown coffee here for more than 134 years and holds the largest private seed bank in El Salvador, with over 80 varietals. The farm has a long shelf of Cup of Excellence placings behind it. 

This lot is Red Pacamara, a big-bean cross of Pacas and Maragogype that's known for its size and complex, layered flavour. Processing is meticulous and fully washed. Only red cherries are picked, before being floated to pull out the lighter, low-density fruit. Whole cherries rest overnight, get pulped, and are dry fermented for 10 to 14 hours in shaded tiled tanks before being washed clean and laid out on raised beds for 12 to 15 days. The result is vivid and fruit-driven: Raspberry up front, a toffee like finish, and touches of peach. Sweet, juicy and layered from start to finish.