El Salvador Los Pirineos Amber #211El Salvador Los Pirineos Amber #211El Salvador Los Pirineos Amber #211El Salvador Los Pirineos Amber #211

El Salvador Los Pirineos Amber #211

Los Pirineos, founded by the Baraona family and now led by Diego Baraona, is a pioneering farm in Tecapa Chinameca, Usulután, known for heirloom varieties and experimental processing. This Amber Lot 211 features Sudan Rume, cultivated to explore its full expression through precise, intentional fermentation. Processed using carbonic maceration natural, whole cherries fermented in a sealed, oxygen limited environment. Controlled microbial activity, refined flavour development. The method enhances aromatic intensity and clarity while building structured sweetness, avoiding the inconsistencies of traditional natural processing.

RM 100
originTecapa Chinameca, Usulután
farmLos Pirineos
producerDiego Baraona
varietalsudan rume
processcm natural
altitude1300-1600 masl
flavorstrawberry, lychee, red apple
conical dripper
conical dripper
grindC40 #24–28 / 670µm
ground15g
ratio1:16
temp80–90°C
waterTDS 50–100ppm
time2:30 min
pouring pattern
1st.circular → 45g 0:00
2nd.circular → 90g 0:30
3rd.circular → 135g 1:00
4th.center → 180g 1:30
5th.center → 225g 2:00
flat bed dripper
flat bed dripper
grindC40 #24–28 / 670µm
ground14g
ratio1:17
temp90°C
waterTDS 50–100ppm
time2:00 min
pouring pattern
1st.circular → 50g 0:00
2nd.circular → 150g 0:30
3rd.circular → 225g 1:15
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.

This coffee is roasted to a filter profile, developed on the lighter spectrum. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing clarity and balance to the cup. Flavours become most expressive around the fifth week, and some denser coffees continue to improve with extended rest, reaching a deeper, smoother character after up to two months.