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

220g

$29.00

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

Mulberry, Orange, Spices


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

$29.00

Next Roast: June 08, 2026

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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*: 84

• Acidity: Medium - Citrus liked
• Body: Medium Light - Silky
• Sweetness: Medium - Black Berry liked
• Aftertaste: Medium Low - Spices Finish

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

• Coffee to Water Ratio: 1:17
• Grind Size: Medium - 470 µm
• Water Temperature: 92°C
• Brew Time: 2 minutes 30 seconds

• Roast level: Medium-light
• Total roast time: ~6 minutes 15 seconds
• End temperature: 198 °C
• RTD: ~1:00 (~17% dev ratio)

Why it matters:
This coffee is roasted to a medium-light level for its vibrant fruity and floral profile. the roast gently develops the sugars to enhance sweetness while maintaining bright citrus acidity. This approach highlights the juicy character of the Orange Pacamara—raspberry, mandarin, and candied citrus, delivering a silky body and a subtle, spiced aftertaste that lingers gently on the palate.

Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days

Why?
Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

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