El Salvador- Los Pirineos

Producer: Diego Baraona
Farm: Los Pirineos
Variety: Batian
Processing: Black Honey
Origin: Usulután, El Salvador
Altitude: 1.400 - 1.600 m.a.s.l
Harvest: December – April
Farm Size: 2,5 ha
Tasting Notes:  Cherry, Apricot, Lemon, Honey
Sourced Trough: Ally Coffee
Bag Size: 227g/8oz

About los Pirneos and Diego Baraona :

Located in the Usulután department of El Salvador, Los Pirineos is a fifth-generation family farm now managed by Diego Baraona, who continues the 130+ year legacy of his late father, Gilberto. Perched 1,400 to 1,600 meters above sea level on the slopes of a stand-alone volcano, the farm enjoys a unique microclimate with sunny days and cool breezes that create ideal conditions for growing, processing, and drying coffee. Its raised beds sit between two peaks, forming a natural wind tunnel that provides steady airflow and balanced temperatures, perfect for producing high-quality Honey and Natural coffees. Los Pirineos cultivates about 20 varieties, including Rume Sudan, SL28, Batian, and Gesha, with Pacamara and Bourbon making up most of the production. A dedicated variety garden with over 70 cultivars reflects Diego’s ongoing commitment to coffee genetics and innovation.

Beyond quality, Diego focuses on sustainability and community. The farm uses only collected rainwater for processing, maintains beehives that support pollination and honey production, and provides year-round employment for its 60 workers through diversified farm projects. All coffee is shade-grown under trees planted by Gilberto, fostering both ideal growing conditions and biodiversity. This particular Batian lot underwent Black Honey processing, where pulped cherries with mucilage intact were dried slowly under shade for about 25 days, resulting in a sweet, complex cup that reflects the farm’s care and precision.

The Roast Profile and Roast Approach :