El Salvador: Diego Baraona, Los Pirinenos Lot 262 | Espresso

220g

$29.00

El Salvador: Diego Baraona, Los Pirinenos Lot 262 | Espresso

Yellow Nectarine, Honey, Roasted Almond


Producer	Diego Baraona
Farm	Usulutan, El Salvador
Method	Washed
Varietal	Orange Pacamara
R.Profile	Medium - Best for Espresso

$29.00

Next Roast: June 08, 2026

Enjoy free delivery on all orders over $69

Coffee has been grown at Los Pirineos by the Baraona family for over 134 years, using original plants and shade trees brought from Antigua, Guatemala. Today, the farm holds El Salvador’s largest private seed bank, with over 80 varietals. Alongside classics like Bourbon, Typica, Pacas and Pacamara, Diego is exploring coloured Pacamaras, Ruiri and Sudan Rume. He’s also investing in soil health, developing a fungus-based fertiliser to improve nutrient flow and reduce inputs, with a long-term goal of mostly organic farming. Outside the farm, Diego is usually running, cycling, or lifting weights to classic, laid-back beats.

Only fully ripe cherries (20–22º Brix) are hand-picked, floated, then pulped and dry-fermented for 10–14 hours under shade. The coffee is fully washed and dried on raised beds for 12–15 days to 10–12% moisture. Diego is also developing fungus-based fertilisers to build healthier, more sustainable soils.

Overall Cupping Score*: 86

• Acidity: Medium - Yellow Stone Fruitnotes
• Body: Syrupy
• Sweetness: Medium - Honey liked
• Aftertaste: Med Low - Nutty

*Cupping score based on the Coffee Value Assessment (CVA) form

Espresso
• Coffee to Water Ratio: 1:1.8
• Time: 25 seconds
• Temperature: 94C

• Roast level: Medium
• Total roast time: ~7 minutes
• End temperature: 198 °C
• Development time: 1:05 (~19% dev ratio)

Why it matters:
The medium roast enhances sweetness and body, emphasising the dreid stone fruit sweetness and nutty aftertaste while keeping the clarity and clean structure a washed Ethiopian should be.

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)