El Salvador Los Pirineos Pacamara
El Salvador Los Pirineos Pacamara

El Salvador Los Pirineos Pacamara

Cherry, Caramel, Guava

El Salvador Los Pirineos Pacamara

El Salvador Los Pirineos Pacamara $19.50

  • 12oz
  • 2lb
Whole Bean
  • Whole Bean
  • Coarse (French Press)
  • Regular (Drip/Pour Over)
  • Fine
  • Espresso


Producer: Gilberto Recinos Baraona
Farm: Los Pirineos

Berlín, Usulutan Department, El Salvador

Roast Level

Light Med Lt Med Med Drk Dark
+ +

Tastes Like

Delicate and sweet flavors of cherry, caramel and guava.

Citrusy, Floral, Herbal


6,200 feet





The Story

We are happy to present another fine coffee from Finca Los Pirineos, a testament to the decade long partnership with farm owner Gilberto Baraona. Each year we purchase a Bourbon variety lot from Los Pirineos, but when we tasted this fully washed Pacamara while visiting the farm earlier this year we couldn’t pass up the opportunity of purchasing it. Pacamara is a cultivar that is a cross between the Typica derived Maragogype variety, which produces very large beans, and Pacas, a compact-growing selection of the heirloom variety Bourbon. As a result of this parentage, Pacamara plants are small in stature, but produce enormous beans known for their high cup quality and being notoriously challenging to roast.

Named in honor of the Pyrenees, the mountain range that serves as a natural border between Spain and France, Finca Los Pirineos is the mountainous divide between the coffee towns of Santiago de María and Berlín, located in central El Salvador on the slopes of Tecapa Volcano. By some accounts, cultivation of coffee on the farm started in 1890, but whatever the exact date, the farm has been owned by Gilberto’s family for well over a century. Although specializing in heirloom variety Bourbon, an additional 94 varieties of coffee are maturing in a test nursery next to the mill. Initial results of these experimental plots are beginning to come in, with the goal of identifying the best varieties for planting elsewhere on the farm. In the coming years, we look forward to seeing how these new coffee varieties naturalize on the farm.

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