Introduction to Los Pirineos Farm in El Salvador - What Coffee Varieties are Grown in El Salvador?

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The Cup of Excellence

The Cup of Excellence is the most prestigious competition and award for high-quality coffee. The level of scrutiny that Cup of Excellence coffees undergo is unparalleled in the specialty coffee industry. Each year, thousands of coffees are submitted for consideration, with award-winning coffees sold at favorable prices in global online auctions, with the majority of auction proceeds going directly to farmers.

The competition is extremely rigorous, involving a three-week evaluation by industry experts, beginning with a national jury of approximately a dozen qualified jurors from the country of origin, followed by an international jury panel of about 20-25 experienced jurors from around the world.

A competition with 300 entries involves an average of 9,000 analytical cups, with each "Top Ten" coffee being cupped at least 120 times.

The Cup of Excellence competition has pioneered integrity and transparency in the coffee industry, ensuring the value of winning coffees. Each sample entering the competition process is assigned a number known only to the reviewers for each competition, and each jury member cups the coffee blindly. Furthermore, each batch is recorded throughout the process, so that award-winning coffees can be traced back to the farm and precise micro-lot.

Los Pirineos

The farm is located in eastern El Salvador, in the town of Berlin, Usulután, with 80 hectares dedicated to coffee cultivation at elevations ranging from 1,350 to 1,550 meters above sea level.

The farm owner is Gilberto Baraona, a fourth-generation coffee farmer who has been in the Baraona family since 1889.

Los Pirineos has won the CoE championship multiple times, and in addition, coffees from this farm have been used by baristas worldwide in national and world competitions. Currently, World Coffee Barista Champions Tim Wendelboe and Sasa Sestic are both buyers of the farm's coffee. The specialty coffee potential of this farm was initially discovered by Taroh Suzuki, owner of Saza Coffee in Japan.

This farm is an experimental farm with a coffee germplasm bank of approximately 70 varieties. Currently, more than 16 coffee varieties are being cultivated, and it was also selected in 2001 as the cradle for the development of the F1 Centro America coffee variety, currently becoming the first coffee farm in El Salvador to be certified for seed production by WCR.

The main varieties currently produced include: Bourbon Elite, Pacamara, and Pacas. The farm processes coffee using both natural and mechanical fermentation methods for washed processing, as well as honey and natural processes.

This coffee micro-lot is a red Pacamara, processed using the red honey method, and dried on African raised beds in full sun for 12 days.

The farm provides permanent employment for more than 70 people, and all proceeds from COE are reinvested in the farm and its workers.

Flavor notes: Floral, wine-like, spices, fruits, berries, peaches, blackberries.

FrontStreet Coffee recommends brewing with water at 90-92°C for bright acidity and rich, layered complexity.

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