What is the Flavor Profile of El Salvador Los Pirineos Estate Coffee? What Coffee Varieties are Grown in El Salvador?

For professional coffee knowledge exchange and more coffee bean information, please follow Cafe_Style (WeChat official account: cafe_style).

El Salvador Los Pirineos Estate Coffee Flavor Guide

What coffee varieties are grown in El Salvador? How to brew pour-over coffee perfectly?

El Salvador Los Pirineos is operated by Gilberto Baraona, situated at the summit of the Tepeca volcano in the Usulután region, surrounded by the cities of Berlin, Santiago de María, and Joya de Ceren.

The cultivation began in 1890, and according to family history, the original seeds came from Antigua, Guatemala.

The coffee beans here are divided into small to medium batches by different varieties. Currently, the main varieties are Pacas, Bourbon, and Pacamara. Additionally, there is the Procafe project, which experiments with coffee trees from various origins, mutations, and hybrid varieties around the world.

Los Pirineos is one of the pioneers in El Salvador to build their own micro-processing facilities. The producers are still experimenting with drying methods in their post-processing. This experimental soaking method involves removing the pulp and mucilage before soaking, preserving delicate aromas of vanilla, subtle red berry acidity, and rich nutty sweetness.

The cupping samples included Patio, shade, double washed, Pacamara, and Bourbon. Although the new processing methods are interesting and Pacamara is very appealing, they are still in experimental stages. Therefore, we chose the double washed bourbon with a stable flavor structure, looking forward to newer and better flavors in the future.

Coffee Information

• Processing Station: Los Pirineos
• Region: Usulután
• Processing Method: Double Washed
• Variety: Bourbon
• Altitude: 1350m
• Soil: Sandy loam, volcanic soil
• Flavor Notes: Vanilla, red berry, apple, nuts

FrontStreet Coffee's Brewing Recommendation:

V60 dripper, 15g coffee grounds, water temperature 90°C, grind size 3, water-to-coffee ratio approximately 1:15.

Bloom with 30g of water for 30 seconds.

Pour in stages: pour water to 110ml, then pause. Wait until the water level drops to 1/3, then slowly pour to 225ml and stop. That is, 30g-120g-225g.

Other Drip Brewing Recommendations:

• French Press: Recommended grind size 3.5-4, water temperature 90°C
• AeroPress: Recommended grind size 2.5, water temperature 90°C
• Pour-over: Grind size 3.5, water temperature 91°C
• 3.5 Grind - 90°C water temperature

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473