The high altitude of Los Pirineos and the volcanic soils from the Tecapa volcano provide some great conditions for growing amazing coffee. Combined with a history of more than 130 years coffee growing experience they are always looking to push quality. The operation is led by Fabiola and Diego Baraona who run this amazing farm and continue the legacy of their father.
Elite bourbon is one of the variety’s that was cultivated on the farm after almost being forgotten in El Salvador. It was then replanted on multiple lots on the farm. The process of washing and drying on raised beds is perfectioned over the years and allows this coffee to show its maximal flavours. The high elevation and geographical location of the farm do the rest in making this a great El Salvador coffee.
Country | El Salvador
Region | Usulutan
Farm | Los Pirineos
Variety| Elite Bourbon
Process | Washed
A recipe for the perfect espresso depends on a lot of parameters: machine, grinder, water, filter basket, coffee beans etc. In our bar in the Hague we take the following recipe as a starting point:
19 grams of coffee for an output (yield) of 45 grams of espresso (double espresso). The brewing temperature is 92,5 degrees °C and we brew our espresso’s with 7 bar instead of the regular 9 bar, just because we discovered that we like our espresso better this way. We aim for 25 seconds extraction time.