Orange Honey: Jotagallo eco-pulpers are used to remove the skin and pulp and all of the mucilage is left intact. The parchment is then placed on raised beds to dry. On the first day the coffee isn't moved but on subsequent days it is moved four times a day. The parchment is also covered at night. The drying takes about 12-15 days in all.
Very juicy, with a medium body, notes of caramel and citrus are also evident
Los Pirineos is a very well known farm in the specialty coffee industry, as is it’s owner, Gilberto Baraona. He has built a reputation, well founded, on producing very high quality lots of bourbon and rare varietals paired with experimental processing methods. The farm has been in Gilberto’s family since 1880 and has one of the most modern specialty wet mills in the country. The farm and mill have 50 full-time employees and they take on a further 75 during the peak of the harvest. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so he has invested time and money in the people who manage the processing.
in 24 to 28 seconds 11% TDS, 20.95%EY
65g coffee, coarsely ground
1 Litre of soft water at 93C
Steep for 4 minutes before stirring three times and letting the grinds settle to the bottom.