We apparently have a thing for coffee produced by Gilberto Baraona, with good reason — it’s hella good. It’s got some hazelnut, milk chocolate, along with the intermittent raisin. It’s full of complexity and a fruity floral element that ignites your sense of wonder. There’s something for every coffee lover in this cup.
Finca Los Pirineos has existed for well over 100 years, having narrowly survived the Salvadoran civil war that lasted through the entire 1980s. Gilberto Baraona’s grandparents, the original owners of Los Pirineos, encouraged the younger generation to take up coffee farming again after the war. Gilberto Baraona had the tenacity to take up ownership of the farm after the war and has had remarkable success.
He has committed to growing coffee well, with care. He explores a variety of factors that impact the coffee as it grows on his farm that sits on the Tepeca volcano in Usulatan. He experiments with growing different varieties at varying altitudes to understand where each coffee variety will flourish. He has made calculated risks with controlled experiments with preparations and processes with superb results.
1350 -1550 masl
Sandy loam, Volcanic soils
medium to dark
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Passionfruit & pineapple
Sold out. Get ready for a flavour explosion! This is an absolutely wild tasting coffee from the Gigante region in Colombia and the first ever naturally processed Tabi variety that we've had the pleasure to share with you.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.