El Salvador
Usulutan
Diego Baraona
Los Pirineos
Batian
Black Honey
December–April
Blackberry, Milk Chocolate, Orange, White Grape
1400 meters
N/A
69 kg w/ GrainPro
USA - Oakland, CA - Annex - CTI
Located in the Usulután department of El Salvador, Los Pirineos farm is managed by fifth-generation coffee producer Diego Baraona. Diego took over the farm in 2020 following his father’s passing and now works to uphold the tradition and legacy of not only his father, Gilberto, but also the 130+ years of experience, history, and knowledge his family has in coffee cultivation.
The farm sits at 1,400–1,600 meters above sea level on the slopes of a stand-alone volcano. This unique location creates a microclimate unlike any other, with sun-filled days and cool breezes—ideal conditions for coffee production, processing, and drying. The drying area of the farm especially benefits from this climate, as raised drying beds are positioned between two peaks, forming a wind tunnel with a constant breeze. The beds receive twelve hours of sunlight daily, while the persistent wind regulates the temperature, creating optimal conditions for producing Honey and Natural coffees.
Los Pirineos cultivates around 20 coffee varieties—including Rume Sudan, SL-28, Batian, and Gesha—though Pacamara and Bourbon remain the farm’s staples, accounting for approximately 80% of its production. In addition to the varieties grown for harvest, the farm maintains a coffee variety garden and nursery with around 70 different coffee varieties. This dedication to coffee genetics was a passion of Diego’s father, Gilberto, and is one that Diego is committed to continuing as he experiments and expands the farm’s future.
While quality is a priority at Los Pirineos, Diego also emphasizes environmental and social responsibility. All water used in coffee production and processing is collected rainwater. The farm also keeps beehives, both for honey production and to support the local ecosystem. Diego employs around 60 people and ensures that workers involved in coffee harvesting have year-round employment through other projects on the farm, promoting stable and sustainable livelihoods. All coffee at Los Pirineos is shade-grown under trees planted by Gilberto, which not only create optimal growing conditions but also provide essential habitat for local wildlife.
This lot of Batian coffee underwent Black Honey processing. After harvest, ripe cherries were pulped, leaving the mucilage intact. The pulped coffee was then spread in a thin layer on shaded raised drying beds. Compared to other Honey processes used on the farm, drying under shade slows the process, taking approximately 25 days to reach the ideal humidity level.
The Cordillera Tecapa Chinameca stretches from West to East throughout the Usulután department on southern El Salvador’s Pacific side. This mountain range is largely made up of volcanoes and is characterized by its stark contrast to the dry plains farther south. The peaks rise up to 1600 meters above sea level and provide ideal circumstances for both coffee growing and drying. Despite its elevation, there is minimal rainfall during the harvest period from December to April.
Coffee farming has a long-standing history in the region but has been plagued by political turmoil since the late 20th century. The region’s roughly 3000 growers and processors produce 12% of the total supply of Salvadoran coffee, mainly of the Bourbon, Pacas, Pacamara, Catisic, Cuscatleco, and Catuaí varieties. Although Usulután is responsible for a relatively small portion of the national production, the mountains of Tecapa Chinameca are recognized for the quality coffee they produce due to their unique position near the ocean, excellent elevation, and volcanic soils rich with organic material and nutrients.
