EL SALVADOR DIEGO BARAONA
LOS PIRINEOS 72H WASHED GESHA
DOUBLE CARBONIC MACERATION
This is a 72-hour double carbonic maceration washed process gesha produced by Diego Baraona at 1400mls at Los Pirineos in the Usulutan region of El Salvador. The coffee was harvested in April 2022.
We are so happy with this gem, a marvelous gesha from El Salvador is a coffee that we searched for during a long time now and finally found. This coffee has everything we look for in a washed gesha.
We often speak of coffee "as they used to taste like" and this gesha ticks that box a million times. In the cup you will find notes of caramel, bergamot, peach and a long finish with an elegant acidity.
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(All orders unitl the 19th of December will get the Diego Baraona Washed Gesha)
History: Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego works to carry on the tradition and legacy of 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. Across Los Pirineos there are around 20 coffee varieties in production—including Sudan Rume, SL-28, Batian, and Gesha—though Pacamara and Bourbon are the staple coffees making up approximately 80% of the farm’s volume.
Along with the 20 varieties that are in production on the farm, Los Pirineos also keeps its own coffee variety garden and nursery containing approximately 70 different varieties of coffees.
This work with varieties was a passion for Diego’s father Gilberto, and is a passion that Diego intends to carry on into the future of the farm by continuing to grow and experiment. While quality is certainly important at Los Pirineos, Diego keeps an eye toward environmental and social responsibility as well.
All 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. Diego employs around 60 people on the farm, and works to make sure that the people who harvest the coffee are also working on other projects on the farm year-round for consistent and sustainable work.
All of the coffee at Los Pirineos is shade grown under trees planted by Diego’s father Gilberto, which provide not only quality growing conditions for the coffee, but additional habitat space for local fauna. This lot of Gesha coffee underwent Cabonic Maceration Washed processing. Freshly harvested cherries were first fermented whole for 72 hours in sealed aluminum barrels, creating the conditions for anaerobic fermentation. The cherries were then pulped with water and washed before being sealed back into the aluminum barrels and flushed with CO2 to be fermented using Carbonic Maceration for another 72 hours. After this second fermentation, the coffee was taken to shaded drying beds where it was slowly dried for 45–50 days.
Read this full interview that our friends at Ally Coffee did with Diego Baraona.