Limited Box: Pinnacle of Pirineos | Baraona Family
An exciting release featuring two of the amazing Sudan Rumes from the Baraona Family.
Perched on the Tecapa volcano between Berlin and Santiago de Maria, Los Pirineos shares a namesake with the Pyrenees mountain range that separates France and Spain, boasting breathtaking views in all directions. For 130+ years, the Baraona family has brewed coffee on this farm, bringing plants and shade trees from Antigua, Guatemala.
They hold El Salvador's largest private seed bank with 80+ varietals. Coffee stars like bourbon, typica, pacas, and pacamara steal the show. The work with different varieties was a passion project for Diego’s father the legend Gilberto, and is a passion that Diego intends to carry on into the future of the farm by continuing to grow and experiment. In the recent harvest, Diego Baraona processed additional varieties planted five years ago – SL 28, Harrar, and Sudan Rume. We're so excited to share best lots of their Sudan Rume harvest.
Diego is very determined in maintaining healthy ecological practices and always being socially responsible, which we hope to see more in the future of coffee as well as more younger next generation of coffee producers. His message to the next generation is no matter how complicated things can get, never lose hope and always push through.
What's in the box?
100g Lot 291 | Carbonic Maceration Natural
Tastes like: Lemonade, Passionfruit, Kiwi, Rose
This lot 291 of Sudan Rume underwent carbonic maceration natural. This process removes all free oxygen from the environment to begin anaerobic fermentation immediately resulting in an increased sweetness, and a complex and delicate acidity reminding us of tropical notes like passionfruit and kiwi while maintaining the beautiful Sudan Rume natural florality.
100g Lot 1SR | Anaerobic Natural
Tastes like: Mixed Berry Jam, Magnolia, Dark Cherry, Nougat
This Sudan Rume underwent anaerobic natural processing. After harvest, ripe cherries were placed into sealed tanke in a refrigerated chamber at 16 degrees Celsius and the pH of the fermentation slurry is measured to maintain consistency and quality. This resulted in these dark berry notes, with the enhanced florality of magnolia.