The coffee is separated into small to medium sized batches based up on different parts of the farm and coffee varietals. Currently the farm cultivates the varietals Bourbon Elite, Pacas and Pacamara, but the farm has also taken part in a Procafe project growing different varietals. As a result they have plots of of native coffee trees, natural mutants and hybrids originated from all over the world. Los Pirineos farm was one of the pioneers in El Salvador to build its own Micro Coffee Mill. The producer still experiments with processing and drying methods. For the coffees purchased this year we did a trial on soaking after the coffees were pulped and demucilaged, and with great success flavor wise.

Usulután, from the Nawat language (meaning «city of the ocelots»), is a department of El Salvador in the southeast of the country (Lenca region).

Varietals: Bourbon Elite, Pacamara, pacas, and loads of experiments, including Ethiopian varieties

Grade: Screen 15 up, zero defects.

Production process: Well-trained pickers are given good incentives to select ripe cherries only. The coffee is brought to the Los Pirineos micro mill in the afternoon to be handsorted of unripes and over ripes.

Washed process:

Natural process:

Honey process: They use new Jotagallo eco pulpers with mechanical demucilager to remove the skin, pulp and about 70% of the mucilage. The parchment is soaked over night in clean water before it’s washed.

Drying: Sun dried under shade on raised beds for 3-4 weeks..

Soil: Sandy loam, Volcanic soils

Notes: The farm is in an area with a great cool climate for slow maturation, good rainfall and fertile volcanic soils.