Raisins & marzipan

Sold out. This honey processed coffee from Los Pirineos in El Salvador is oh so sweet and jammy juicy with light acidity. Perfect for a cozy, autumnal cup of coffee.

Producer Gilberto Baraona often experiments with different processing and drying techniques with resounding success. There is no one golden standard for processing a honey coffee. In this instance, the skin, pulp, and approximately 70% of the mucilage are removed using the farm’s new Jotagallo eco pulpers with mechanical demucilager. Then, the seed and some of the mucilage, also called the parchment, was soaked over night in clean water before being washed. This particular coffee was then sun dried on raised beds under shade for 3-4 weeks. This type of process produces a wide variety of results, and in this instance we have a luscious coffee that tastes of raisins and has the creamy richness of marzipan.

  • El Salvador

  • Usulutan

  • Gilberto Baraona

  • Los Pirineos

  • Pacamara

  • Honey

  • 2018

  • Sandy loam, volcanic

  • 1350 -1550 masl

  • Nordic Approach

  • 90.89 kr per kg

  • medium to dark

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