Las Palmas
Salvador - Usulutan - Las Palmas - Pacamara - Fully washed
PacamaraWashed
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About this coffee
Today, Diego and Fabiola, his children, have taken over the activities of their father who tragically died of Covid in June 2020. This is to tell you how much the continuation of this partnership is important to us at Belco.
PROCESS: Yeast Fermentation
This Pacamara microlot, before being fully washed processed, was fermented with yeast. Lalcafe is a yeast which, diluted with water, is applied to the beans just out of the pulper. Fermentation lasts 20 hours and beans are then washed with clear water. This process results in a cup with brighter acidity, more complex flavours, more vibrant fruit notes and more longlasting.
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- El Salvador
Origin
Region
Tecapa Chinameca Terroir
Usulutan - Las Palmas
Farm
- Famille Baraona
Producer
Species
Arabica Variety
Pacamara
Process
Washed
Drying
Drying beds
Packaging
69kg - Jute bags
Altitude
1500 - 1600 Harvest period
December - April Type of harvest
Manual
The farm Las Palmas
Total number of hectares
20 Number of hectares cultivated
19 Altitude
1500-1600 Environment
Mountainous Humidity
2000-2500 Rainfall
2000-2500 Ground
Volcanic
Meet Famille Baraona
A few words about Famille Baraona
Diego Baraona is the manager of Los Pirineos, the family farm he took over at the end of 2020. By his own admission, Diego grew up "next to coffee". He is, in fact, part of the 5thᵉ generation of coffee growers.
If the farm is now a benchmark in speciality coffee, we owe it to Diego's father, the visionary Gilberto Baraona. He was responsible for transforming the farm into a speciality coffee farm in the late 2000s.
In 2020, while Diego was studying engineering in Barcelona, Spain, Gilberto died suddenly of Covid-19. Gilberto was a very well-known producer in El Salvador, having won numerous awards including El Salvador Coffee Farmer of the Year 2018 and 17 Cup Of Excellence awards.
At the age of 25, Diego had a choice to make: continue his studies or take over the farm with his mother, Fabiola, and his brothers. A question of destiny? Perhaps it was. But, above all, the desire to continue his father's work, and to perpetuate the family tradition of quality coffee: "When my father left, he left us a great legacy with Los Pirineos. It's a model farm, focused on quality. Today, I'm delighted to have taken over the running of Los Pirineos".
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