The Los Pirineos farm has been in Gilberto Baraona's family for more than 120 years, paving the way for his modern approach to quality in agronomy. He has the largest coffee seed bank in El Salvador, is a 15 time Cup of Excellence winner, and is a verified seed distributor for World Coffee Research. The precision is apparent throughout the whole process, with this Pacamara being turned at least 4 times a day during the drying stage to ensure the most uniform drying. Even and slow drying/fermentation in Natural coffees is key to the preservation of quality.

SORTING UNRIPE COFFEE CHERRIES

DEMUCILAGING THE HONEY PROCESSED COFFEES

GILBERTO BARAONA AND THE RAISED DRYING BEDS

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