El Salvador Los Pirineos - Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos - Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos | Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos | Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos | Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos - Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos - Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos | Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos | Washed Pacamara - Dessert Oasis Coffee Roasters
El Salvador Los Pirineos | Washed Pacamara - Dessert Oasis Coffee Roasters

El Salvador Los Pirineos | Washed Pacamara

$25.95
Size: 12oz
Crisp, vibrant, and complex — Pacamara with floral sweetness and a silky, balanced finish.

From Diego Baraona, fifth-generation coffee producer at Los Pirineos, this washed Pacamara is grown at 1400 meters above sea level on the slopes of a stand-alone volcano. The combination of sun-filled days, cool breezes, and raised drying beds in a natural wind tunnel produces a cup that is clean, nuanced, and vibrantly expressive.

Los Pirineos cultivates approximately 20 coffee varieties, with Pacamara and Bourbon forming the majority of the farm’s production. Diego also maintains a coffee variety garden and nursery with roughly 70 varieties, continuing a family legacy of experimentation and varietal stewardship.
Size: 12oz

THE DETAILS —

Blood Orange, Red Rock Candy, and Persimmon

Washed

Usulatan

Diego Baroana, Los Pirineos

Pacamara

From volcanic slopes to raised drying beds, Los Pirineos produces Pacamara that’s vibrant, nuanced, and rooted in over 130 years of family legacy.

ABOUT THE COFFEE

IN FOCUS: El Salvador Los Pirineos

Diego took over Los Pirineos in 2020 following the passing of his father, Gilberto, carrying forward over 130 years of family knowledge and tradition. The farm’s location on volcanic slopes provides a unique microclimate ideal for coffee growth, while the carefully designed drying area — raised beds positioned between two peaks with constant airflow — ensures optimal processing conditions.

Environmental and social responsibility are core to operations at Los Pirineos. All processing water comes from collected rainwater, and bees are kept both for honey production and to support the local ecosystem. Shade-grown coffee benefits from trees planted by Gilberto, offering quality growing conditions and habitat for local fauna. Diego employs around 60 people year-round, rotating harvesters onto other projects to provide consistent, sustainable work.

The result is a coffee that reflects both the legacy of the farm and its ongoing commitment to quality, sustainability, and innovation — a cup that is balanced, expressive, and unmistakably Los Pirineos.