FARM: LOS PIRINEOS
PROCESSING METHOD: WASHED
ROAST: MEDIUM (BALANCED, SMOOTH, RICH)
TASTE PROFILE: LEMON CHAMOMILE, MALT, CHESTNUT
ACIDITY: LOW - MEDIUM
BREWING METHOD: ESPRESSO, AEROPRESS (HOT/ICED)
On the Tepeca Volcano in Usulatan lays the story of a farm called Los Pirineos.
Gilberto Baraona uses his experimental mindset to enhance the quality and efficiency of his land. His strategy ..... till the word farm.
Our Los Pirineos lot is made up of the bourbon cultivator and is classified as a natural coffee delivering a fruity, bergamot inspired bean.