Producer & Farm
Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona, who took over the family farm in 2020, following his father’s passing. He now works to carry on the tradition and legacy of not only his father Gilberto, but more than 130 years of experience, history, and knowledge that his family has invested in coffee cultivation.
There are around 20 coffee varieties in production across Los Pirineos, though Pacamara and Bourbon are the staples making up approximately 80% of the farm’s volume.
The farm sits 1400 meters above sea level (MASL) 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 ideal circumstances for coffee production, processing, and drying. The farm capitalizes on this climate especially well as they dry coffee. Raised drying beds are positioned between two peaks, creating a wind tunnel through which a breeze constantly flows. The beds are exposed to the sun for twelve hours per day while the temperature is regulated by the wind, creating a unique and ideal environment for processing coffee.
While quality is a top priority 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 kept on the farm for honey production and pollination. All the coffee at Los Pirineos is grown under the shade of trees planted by Diego’s father, which provide not only quality growing conditions for the coffee, but additional habitat space for local fauna to thrive. Diego employs around 60 people at his farm and always ensures harvesters have consistent and sustainable work year-round, and not just during the coffee season.
Varietal
The Bourbons grown at Los Pirineos are referred to as “Elite” — a tribute to the 90-year-old Bourbon trees on Diego’s farm — a name given by his father to honor their heritage. Gilberto wanted to emphasize the coffee plants’ closeness in lineage and genetics to the original Bourbon trees on Reunion Island off the coast of Madagascar.
Process
This particular Bourbon lot was processed using the Black Honey process, a complex and time-consuming process. The skin of the ripe coffee cherries is removed, but the mucilage — inner fruity layer — is left intact. The coffee is then spread in a thin layer on shaded raised beds to dry for approximately 25 days until it reaches ideal humidity.
Cup Profile
This coffee makes for an approachable and accessible cup with complex sweetness developed from the Black Honey process. Expect fruity, citrus notes of plum and lime candy layered with maple syrup and molasses for a satisfying cup with delightful depth.
