This is our 2nd year working with Gilberto Bararona, owner of Los Pirineos. Last year we featured a coffee from this farm that was a predominantly natural-processed lot with a mix of 30% fully washed and semi-washed processed coffee. Earlier this year, we had the opportunity to cup through most of what he had produced, in well-sorted lots of different pickings, varietals and processing. When cupping so many coffees at one go, it can be very challenging for us due to palate fatigue and how some of the coffees can taste very similar. Most roasters always love to have more options in terms of choosing the coffees that suit their tastes, but in an instance like this, it can be a daunting task too. Despite the challenging and seemingly endless rounds of cupping, we found a honey processed coffee that was really clean and sweet which stood out amongst others on the table. This processing method is what Gilberto describes as a Yellow Honey process - See more below.
A photo posted by Nylon Coffee Roasters (@nyloncoffee) on Mar 1, 2015 at 11:49am PST
This honey processed coffee carries a red apple-like acidity with dominant notes of dried apricots and stonefruits upfront, ending off with candied nuts in the finish. Lingering honey sweetness as well as a finish so clean and soothing that you will fall in love with it easily.
Farm: Los Pirineos
Producer: Gilberto Baraona
Region: Tecapa-Chinameca, Usulutan, El Salvador
Wet/Dry Mill: Beneficio Los Pirineos
Varietal: Bourbon Elite
Altitude: 1400 - 1480m asl
Processing: 100% of mucilage is left with no mechanical or natural fermentation process, is dries in African Beds for 20 days in full sun and covered only at night.
This coffee is available for $19.50 in store and on web.