Los Pirineos Batian

218 DKK

History For the fifth consecutive year, we are proud to source coffee from Los Pirineos, a farm celebrated as one of the pioneers in experimental coffee processing and the cultivation of exceptionally rare varieties. Over the years, this partnership has grown into something deeply meaningful. Diego has visited Prolog twice, and after visiting the farm ourselves for the first time in 2023, our relationship has continued to strengthen through a shared dedication to quality, transparency, and innovation. Sustainability and long-term stewardship are central to the philosophy at Los Pirineos. Coffee is cultivated under a canopy of shade trees planted throughout the farm, fostering biodiversity and creating a healthier habitat for local wildlife. This lot undergoes a meticulous Black Honey process, followed by an extended drying period of approximately 25 days under shade. The slow, shaded drying process not only enhances flavour stability and clarity, but also significantly reduces the risk of defects during post-harvest handling. Every stage of production is approached with precision and care, reflecting the farm’s commitment to quality-driven and environmentally responsible cultivation. Beyond the coffee itself, the farm plays an important social role within the region. Around 60 workers are employed year-round through diversified farm activities that extend beyond the harvest season, helping provide stable employment and preserve generational knowledge of coffee production. Today, Los Pirineos stands as a benchmark farm in El Salvador, continuing to influence quality standards and inspire producers across the region. Specifications country: el salvador region: usulután (tecapa chinameca) producer: diego baraona variety: batian process: black honey altitude: 1400–1600 masl tasting notes: grapes, blackberry, herbal

Origin

El Salvador Usulután (Tecapa Chinameca)

Process

honey

Varietal

Batian

Altitude

1500 m