The farm Los Pirineos in El Salvador is managed by Diego Baraona in the fifth generation. Diego took over the farm in 2020 after the death of his father and is now working to carry on the tradition and legacy of not only his father Gilberto, but also his family's over 130 years of coffee growing experience, history and knowledge. Located 1400 meters above sea level on the slopes of a free-standing volcano. This unique location has a unique microclimate with sunny days and cool breezes that creates ideal conditions for coffee growing, processing and drying. This climate is used primarily in the drying area of the farm, where elevated drying beds are set between two mountain peaks, forming a wind tunnel through which a constant breeze blows. Quality plays an important role at Los Pirineos, but Diego also pays attention to environmental and social responsibility. All of the water used in the production and processing of the coffee comes from collected rainwater. The company also has a beekeeping facility that not only produces honey but also contributes to the local ecosystem in a variety of ways. Diego employs around 60 people on the farm and makes sure that the people who harvest the coffee also work on other projects on the farm throughout the year to ensure sustainable work. All of Los Pirineos' coffee is grown under the shade of trees planted by Diego's father, Gilberto, which not only provide good growing conditions for the coffee, but also additional habitat for the local fauna.