elegant and sparkling with notes of champagne, raspberry, dark cherry, ripe pineapple, blackberry acidity and tropical lychee aftertaste
We are thrilled to secure this competition lot and offer you truly amazing beans in our next limited editions. At Los Pirineos farm, coffee has been produced by the Baraona family for over 130 years. The farm has the largest private seed bank collection in El Salvador, with seeds and plants from more than 80 varietals. Los Pirineos has achieved great success at numerous auction programs and competitions, but it has also been long recognized by exporters, buyers and cuppers as producing some of the highest quality coffees in El Salvador.
Project Origin is a project founded by Sasa Sestic, World Barista Champion 2015. Since 2017 they have worked with Los Pirineos to implement a number of experimental processing techniques including the carbonic maceration process used in this particular Jasper lot!
Coffee cherries were picked ripe and dark red immediately floated to separate low-density cherries. After that, long fermentation time in tanks begins where CO2 was flushed at a cool temperature to open up the orange and red fruit character of this coffee. Once the fermentation finished, cherries were dried slowly under shade for 5 days before being spread thin for remaining 20 days to maintain deep fruit qualities and bright acidity.
| variety | pacamara |
| process | carbonic maceration |
| region | tecapa chimaneca, usulutan |
| altitude | 1300 - 1600 masl. |