El Salvador • Natural Anaerobic

Los Pirineos

€10,92 Sold out
€43,68 / kg
Shipping calculated at checkout.

Intense & Aromatic

This single origin coffee has a unique, fruity-anaerobic flavor profile reminiscent of a mix of rum, chocolate, and sweet banana. It is medium-bodied, highly complex, and well-structured, and can be enjoyed as either an espresso or filter coffee.

Size 250g
Grind Size

Pickup currently unavailable at Leuchtfeuer Coffee Roastery

Product information

94C - 19g in - 47 out - 30-35 sec

Shipping info

Processing time 1-2 working days.

We want you to always be able to enjoy your coffee fresh, so we try to process all orders as quickly as possible.

International shipping rates apply.

Free shipping within Germany via UPS from an order value of 70€ or greater.

Shipping within Germany €5.00

Delivery for orders up to 70€ is via DHL or UPS. The transit times of the logisticians apply.

We offer different shipping options and a tracking service for every order.

If you have any further questions about shipping, please contact us at:

shop@leuchtfeuer.coffee

Pick up at the roastery

You are welcome to order your coffee online, pay for it and pick it up at the roastery. Of course you save on shipping costs. The processing time is usually 24 hours. As soon as your order is ready, you will receive an email from us.

The opening hours are:

Monday I Tuesday I Thursday I Friday: 10 a.m. to 6.30 p.m

Wednesda: 10am - 4:30pm
Sat & Sun we are closed.

 

Our address:

Leuchtfeuer Coffee
Industriestrasse 38b
22880 Wedel
Germany



We look forward to havin' ya!

Origin El Salvador · Usulutan
Variety Pacamara
Process Natural Anaerobic
Producer Diego Baraona
Cupping Score 86
Altitude 1350 – 1550m
Harvest 2023
Roast Profile Light

About this coffee

This Lot Pacamara coffee was naturally anaerobic processed. For this purpose, the ripe coffee cherries are stored in sealed barrels in a cooling chamber at 16 degrees Celsius after harvesting. In this environment, the coffee ferments for 72 hours, while the pH of the coffee berries is constantly monitored. The tanks are then opened and the cherries fermented in air for a further 72 hours. The coffee cherries are then dried on shaded raised beds for 25 days until they have reached the ideal moisture content.

Direct Trade
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Quality Focused
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Sustainably Cultivated
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Direct Trade
//
Quality Focused
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Sustainably Cultivated
//
Direct Trade
//
Quality Focused
//
Sustainably Cultivated
//

ORIGINAL INFO

The Farmer

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.