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Los Pirineos - El Salvador - Orange Bourbon Natural - Espresso

An experimental microlot of the Orange Bourbon variety! Layered, complex, orange focused profile.

This is the 3rd year we are working with Los Pirineos, meeting Diego at his farm and his home has strengthened our relationship. We look forward to working together in the years to come and are always excited to try his experimental lots.

Found in the Usulután department of El Salvador, Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego took the helm at the farm in 2020 following his father’s passing and now works to carry on the tradition and legacy of not only his father Gilberto, but the more than 130 years of experience, history, and knowledge that his family has in coffee cultivation. The farm sits 1400 meters above sea level on the slopes of a stand-alone volcano. This unique positioning provides a microclimate unlike any other with sun-filled days and cool breezes, creating an environment ideal for coffee production, processing, and drying.




Diego Baraona, son of Gilberto.




This coffee has a cupping score 88.


1400m - these altitudes encourage sweetness & acidity.


Orange bourbon is a natural mutation of the red bourbon variety.


Cherries are dried in the sun on raised beds until reaching the ideal humidity for milling and export.



Diego keeps an eye toward environmental and social responsibility as well.


While quality is certainly important at Los Pirineos, Diego keeps an eye toward environmental and social responsibility as well. All of the water used in production and processing of the coffee comes from collected rainwater. Bees are also kept here, both to produce honey and to contribute to the local ecosystem in a variety of ways. All of the coffee at Los Pirineos is shade grown under trees planted by Diego’s father Gilberto, which provide not only quality growing conditions for the coffee, but additional habitat space for local fauna.



Diego employs around 60 people on the farm.


Diego employs around 60 people on the farm, and works to make sure that the people who harvest the coffee are also working on other projects on the farm year-round for consistent and sustainable work.