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Los Pirineos Espresso 163,-

Tim's Notes

This is the Bourbon Elite (old Bourbon) coffee from the top of Gilberto’s farm (or the top of the volcano if you like.) I think this year Gilberto has produced the best quality ever on his farm and although he got 2nd place with a different lot of Bourbon this year I think the increased quality really shows in all of his coffees. The Bourbon Elite is very sweet this year with loads of brown sugar, toasted nuts and hints of dried raisins and figs. Of course it will always have the chocolaty character that his coffees are so well known for.



Flavour notes

Chocolate, toasted nuts & dried fruit


Gilberto Baraona


February - March 2019


Tecapa-Chinameca, Usulutan, El Salvador

Roast profile

Espresso roast

Growing conditions

1450 - 1480 masl. under mixed shade.


Bourbon Elite


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.


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. This Bourbon lot comes from the area at the farm located at the highest elevation on the Tecapa volcano. This coffee has a crisper acidity and more in the cup. 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, Typica and heirloom Bourbon (called Bourbon Elite) imported from Guatemala in 1890 are the ones in full production. The Bourbon Elite cultivar has been used to develop the newer Bourbon cultivar often grown in El Salvador called Tekisik. Bourbon Elite gives an exceptionally sweet cup with a lot more intense flavours of fruit compared to the newer Tekisik on this farm. Gilberto recently built a brand new wet mill on top of Tecapa where he processes all his coffee. 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. Gilberto recycles the water used during processing of the coffee and the water comes from a tank where he collects rainwater. 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 store all the coffee in Grain Pro bags in order to preserve it’s freshness for as long as possible.