Washed & Soaked - Jotagallo eco-pulpers with a mechanical demucilager are used to remove the skin, pulp and about 70% of the mucilage. The parchment is then soaked over night in clean water before it’s washed. The coffee is then sun dried under shade 3-4 weeks.
Very juicy, with a medium body, certain extractions will even show notes of passionfruit!
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.
This coffee suits a roast around medium about 30 seconds after the end of first crack depending on your rate of rise. Anything right up to the first cracks of 2nd will be delicious though!