Las Palmas is a lot within the main farm of Los Pirineos. Los Pirineos is a historic, family‑run specialty coffee farm on the Tecapa volcano in Usulután, eastern El Salvador, with coffee cultivation dating back more than 125 years. It has been stewarded by the Baraona family for generations and is now led by fifth‑generation producer Diego Baraona, following the legacy of his father, Gilberto. The farm benefits from high elevation, volcanic soils, abundant but well‑distributed rainfall, and strong sunlight, which together promote slow cherry maturation and complex flavor development. The farm is renowned for its exceptional diversity of coffee varieties, maintaining one of El Salvador’s largest private seed banks with dozens of cultivars. It was an early adopter of on‑farm processing infrastructure and is known for meticulous experimentation with washed, honey, natural, anaerobic, and carbonic maceration processes, using raised‑bed drying and tight moisture control to preserve quality. Los Pirineos has earned numerous national and international distinctions, including many Cup of Excellence placements, and is highly regarded by specialty coffee roasters worldwide for its consistent quality and innovative approach. We have been working with Diego since the passing of his father, Gilberto and really enjoy how he has inherited the incredible work from Gilberto and improving on it with the help of his team at Los Pirineos. This black-honey processed lot was dried on raised beds under sun for 45-50 days. While this is also a Bourbon variety, with the different processing method from a washed lot, this black-honey processed gives a darker shade of fruit tones and a little more mouthfeel.

Las Palmas is a lot within the main farm of Los Pirineos. Los Pirineos is a historic, family‑run specialty coffee farm on the Tecapa volcano in Usulután, eastern El Salvador, with coffee cultivation dating back more than 125 years. It has been stewarded by the Baraona family for generations and is now led by fifth‑generation producer Diego Baraona, following the legacy of his father, Gilberto. The farm benefits from high elevation, volcanic soils, abundant but well‑distributed rainfall, and strong sunlight, which together promote slow cherry maturation and complex flavor development. The farm is renowned for its exceptional diversity of coffee varieties, maintaining one of El Salvador’s largest private seed banks with dozens of cultivars. It was an early adopter of on‑farm processing infrastructure and is known for meticulous experimentation with washed, honey, natural, anaerobic, and carbonic maceration processes, using raised‑bed drying and tight moisture control to preserve quality. Los Pirineos has earned numerous national and international distinctions, including many Cup of Excellence placements, and is highly regarded by specialty coffee roasters worldwide for its consistent quality and innovative approach. We have been working with Diego since the passing of his father, Gilberto and really enjoy how he has inherited the incredible work from Gilberto and improving on it with the help of his team at Los Pirineos. This black-honey processed lot was dried on raised beds under sun for 45-50 days. While this is also a Bourbon variety, with the different processing method from a washed lot, this black-honey processed gives a darker shade of fruit tones and a little more mouthfeel.