Producer: Diego Baraona

Processing facility: Los Pirineos

Production region : Tecapo, Usulutan

Country of origin: El Salvador 

Altitude: 1,500 MASL

Variety: Pacamara

Processing method: Anaerobic Natural

Roast level: Light roast

Tasting notes: Juicy and sweet. Ripe plums on fragrance. Taste of dried fruit and jam.

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Diego Baraona cultivates award-winning coffee beans among lush mountain peaks in Usulutan. This batch of coffee is fermented with the skin on in oxygen-free barrels, resulting in a truly unique flavor.

Diego Baraona)在烏蘇盧坦鬱鬱蔥蔥的山峰中種植屢獲殊榮的咖啡豆。這批咖啡在無氧桶中帶皮發酵，產生真正獨特的風味。

The coffee farm Los Pirineos was founded in 1889 and has been run by the Baraona family since then, except for a period during the El Salvadoran Civil War from 1980 to 1992. Los Pirineos was one of the first farms in El Salvador with its own micromill, and they are continually developing and improving processing and drying methods. The farm is located on a plateau of the Tecapo volcano, 1500-1550 meters above sea level in the eastern part of El Salvador. This location is ideal for coffee cultivation with its volcanic soil, cool temperatures, and plentiful rain, as well as ample sunlight.

Los Pirineos 咖啡農場成立於 1889 年，此後一直由 Baraona 家族經營（1980 年至 1992 年薩爾瓦多內戰期間除外）。乾燥方法。該農場位於薩爾瓦多東部海拔1500-1550公尺的特卡波火山高原上。該地區擁有火山土壤、涼爽的氣溫、充足的雨水和充足的陽光，非常適合咖啡種植。

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