Los Pirineos - Batian (El Salvador)

Black Currant, Cacao Nibs, Cherry, Milk Chocolate & Peach

Origin El Salvador
Region Usulután
Producer Diego Baraona
Variety Batian
Elevation 1,400 masl
Processing Black Honey

Los Pirineos is a historic farm in eastern El Salvador operated by fifth-generation producer Diego Baraona. Diego took over leadership in 2020, continuing the legacy of his father Gilberto and more than 130 years of family experience in coffee cultivation.

The farm sits at 1,400 meters on the slopes of a stand-alone volcano, creating a unique microclimate with sun-filled days and constant cool breezes. Raised drying beds positioned between two peaks form a natural wind tunnel, allowing for slow, even drying that is especially well suited to Honey and Natural coffees.

Los Pirineos produces around 20 coffee varieties, including Batian, Rume Sudan, SL-28 and Gesha, with Pacamara and Bourbon making up the majority of the farm’s volume. Batian is a variety developed in Kenya and is rarely found outside of its country of origin. At Los Pirineos, its cultivation reflects a long-standing commitment to varietal exploration and experimentation. The farm also maintains a dedicated variety garden and nursery containing approximately 70 cultivars.

Environmental and social responsibility are central to the farm’s operations. All processing water is sourced from collected rainwater. Coffee is shade grown beneath trees planted decades ago, supporting biodiversity and local wildlife. Approximately 60 people are employed across the farm with an emphasis on consistent, year-round work.

This lot was processed using the Black Honey method. After harvest, ripe cherries are pulped with all mucilage left intact and dried slowly on shaded raised beds for approximately 25 days, developing deep sweetness and layered fruit and chocolate character.