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Product

Quantity

Price

Los Pirineos Pacamara 161,-

Tim's Notes

Gilberto is currently one of the farmers in the world with the most Cup of Excellence awards which is mainly due to his very tasty Pacamara coffees. The Pacamara cultivar is a crossing between Margogype, which is a big tree that produces very large coffee beans and cherries, and the dwarf mutation of Bourbon named Pacas, hence the name Pacamara. This cultivar was developed in El Salvador and Gilberto's farm was one of the trial farms for the development of the cultivar. It can be a challenge to find good Pacamara cultivars as there were several different generations released in the past and not all of them are stable and tasting great. Gilberto has been planting Pacamaras that we know taste great and this is the first year in a while that we have bought some. I specifically asked to separate the best lots he had as we wanted to compete with his Pacamara in the 2018 Nordic Roaster Competition in the Pacamara category. Unfortunately the coffee arrived last minute so we decided to compete with a Pacamara from the Caballero family instead which in retrospect we don't regret as we won the competition. Nevertheless, this is still a great tasting Pacamara with chocolaty and fruity notes and with a not too intense acidity. It is for sure a great representation of a tasty Pacamara from El Salvador.

Weight

250g

Flavour notes

Chocolate, almonds & red berries

Producer

Gilberto Baraona

Harvest

February - March 2018

Origin

Tecapa-Chinameca, Usulutan, El Salvador

Roast profile

Light roast

Growing conditions

1450 - 1500 masl. under mixed shade.

Cultivar

Pacamara

Process

All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing. After de-pulping the mucilage is removed with a mucilage remover which is a centrifuge that removes the mucilage without any fermentation taking place. After the mucilage is removed the parchment coffee is soaked in clean water over night. After soaking the coffee is dried for about 30 days on raised beds covered with shade while constantly being turned to ensure even drying. All processing and drying is executed at Gilberto’s impeccable mill at the top of the Tecapa volcano.The coffee was stored and shipped in vacuum packed bags to ensure we receive the freshest possible product.

Origin

More info

Los Pirineos is named after the famous Pyrinee mountains on the French-Spanish border. The farm is located on the top of the Tecepa Volcano in the south-east of El Salvador; which is reminiscent of the Pyrinee mountains. Gilberto Baraona, is now the proud owner of this farm that has been in his family since 1890. He grows many different cultivars on the farm but currently the Pacamara and heirloom Bourbon (called Bourbon Elite) imported from Guatemala in 1890 are the ones in full production. Gilberto has recently finished building both a wet mill and a dry mill on his farm. The great thing about this is that he is now in 100% control of the harvesting, post harvest processing and milling and packing for export. The mill is built by the best standards using easy to clean tiles and stainless steel equipment only. So far it is the cleanest mill we have ever seen and Gilberto takes great pride in his processing skills. The impact of his efforts are definitely reflected in the flavour of the coffee. He is also producing coffees with many different processing techniques. Naturals, honey and washed processed coffees being the most common ones. As you know we are fans of the more clean washed coffees and this Bourbon Elite is a good representation of one of Giberto's high quality washed coffees. Gilberto is now drying all our coffees on raised beds covered with shade. This prolongues the drying of the coffee and helps improve the shelf life of the coffee as well as giving it a cleaner cup. We also pack, export and store all the coffee in vacuum packed plastic bags in order to preserve it’s freshness for as long as possible.

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