El Salvador - Los Pirineos - Carbonic Maceration - 100 or 250 gr.

Intense notes of strawberry and brown spices, with hints of peach, cotton candy, lime and florals.

Please note, that as this is an exclusive coffee the delivery time can be longer than usual taking up to 5 working days.



Usulutan / 1400 masl. / Rume Sudan / Carbonic Maceration / SCA  - 90p 

Please note, that as this is an exclusive coffee the delivery time can be longer than usual taking up to 5 working days.


The Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona - he took the helm at the farm in 2020 following his father’s passing and now works to carry on the tradition and legacy of more than 130 years of experience and history.  The farm sits 1400 meters above sea level on the slopes of a stand-alone volcano. This unique positioning provides a micro-climate unlike any other with sun-filled days and cool breezes, creating an environment ideal for coffee production. 

This lot of Rume Sudan coffee underwent natural carbonic maceration processing. Freshly harvested coffee cherries were placed into aluminium barrels, which were then sealed and infused with CO2 to create the environment for carbonic maceration and fermentation. This process was carried out for 72 hours, and the coffee was then moved to shaded drying beds where it was dried for 45–50 days.

Diego keeps an eye on environmental and social responsibility as well. All of the water used in the production of coffee comes from collected rainwater. Bees are kept here to produce honey and to contribute to the local ecosystem. Diego employs around 60 people on the farm and works to ensure that the people who harvest the coffee are also working on other projects on the farm year-round. All of the coffee at Los Pirineos is shade-grown under trees planted by Diego’s father Gilberto, which provides quality growing conditions for the coffee and additional habitat space for local fauna.

Roast info

This coffee is roasted for filter - meaning, a light roast. We roast our seasonal coffees in this manner because we wish for the coffee to shine as it is - for it to display the characteristics that have produced its excellent quality. This kind of roast allows the natural flavours, acids and sugars of the coffee to be in the front, and lets you learn about its origin through taste. As the name says, it's best used in filter coffee methods, such as drip or immersion, so while making an espresso from these is possible, it could prove tricky.

Use and storage

We recommend you enjoy this coffee within 3 months of the roasting date.
Store in a dry and cool place, between +16 and +25 degrees.

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Sustainable Coffee Trading

This coffee's cycle from farm to your cup has been one of honesty and hard work. We source our coffees from producers that use environmentally-friendly growing practices, roast it so that it's consistently good, package it in materials that either recycle or can be refilled and deliver the coffee with emissions in mind. Sustainability is one of our core values, and the path of our coffee demonstrates that.

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