gesha
Los Pirineos Gesha Carbonic Maceration Honey
Full of syrupy-sweet stone fruit character, this juicy Gesha is process-forward and bursting with flavour in the cup.
The farm of Los Pirineos lies in the capable hands of one Diego Baraona, a fifth generation coffee producer having taken the helm in 2020 following his father’s passing. Located in the Usulután department of south-eastern El Salvador the farm is a testament to 130 years of experience, history and knowledge that the Baraona family has amassed.
Sitting 1400 meters above sea level on the slopes of a lone volcano, the farm commands incredible views and enjoys a microclimate perfect for coffee cultivation, processing and drying with sun-filled days and cool breezes.
The drying beds of the Los Pirineos capitalise on this favourable positioning, placed cleverly between two peaks which provide a natural wind tunnel. The beds are exposed to sun for twelve hours pr day with the temperature regulated by the persistent breeze, an ideal environment for Honey and Natural process coffees.
The farm cultivates around twenty varietals and cultivar, and we have selected their stunning Gesha lot which underwent Carbonic Maceration Honey processing. Fresh cherries are fermented for 72 hours in aluminium tanks before pulping and then being returned to the aluminium barrels. These barrels are then sealed and infused with CO2 to create the perfect environment for carbonic maceration.
Sitting 1400 meters above sea level on the slopes of a lone volcano, the farm commands incredible views and enjoys a microclimate perfect for coffee cultivation, processing and drying with sun-filled days and cool breezes.
The drying beds of the Los Pirineos capitalise on this favourable positioning, placed cleverly between two peaks which provide a natural wind tunnel. The beds are exposed to sun for twelve hours pr day with the temperature regulated by the persistent breeze, an ideal environment for Honey and Natural process coffees.
The farm cultivates around twenty varietals and cultivar, and we have selected their stunning Gesha lot which underwent Carbonic Maceration Honey processing. Fresh cherries are fermented for 72 hours in aluminium tanks before pulping and then being returned to the aluminium barrels. These barrels are then sealed and infused with CO2 to create the perfect environment for carbonic maceration.
Full of syrupy-sweet stone fruit character, this juicy Gesha is process-forward and bursting with flavour in the cup.
The farm of Los Pirineos lies in the capable hands of one Diego Baraona, a fifth generation coffee producer having taken the helm in 2020 following his father’s passing. Located in the Usulután department of south-eastern El Salvador the farm is a testament to 130 years of experience, history and knowledge that the Baraona family has amassed.
Sitting 1400 meters above sea level on the slopes of a lone volcano, the farm commands incredible views and enjoys a microclimate perfect for coffee cultivation, processing and drying with sun-filled days and cool breezes.
The drying beds of the Los Pirineos capitalise on this favourable positioning, placed cleverly between two peaks which provide a natural wind tunnel. The beds are exposed to sun for twelve hours pr day with the temperature regulated by the persistent breeze, an ideal environment for Honey and Natural process coffees.
The farm cultivates around twenty varietals and cultivar, and we have selected their stunning Gesha lot which underwent Carbonic Maceration Honey processing. Fresh cherries are fermented for 72 hours in aluminium tanks before pulping and then being returned to the aluminium barrels. These barrels are then sealed and infused with CO2 to create the perfect environment for carbonic maceration.
Sitting 1400 meters above sea level on the slopes of a lone volcano, the farm commands incredible views and enjoys a microclimate perfect for coffee cultivation, processing and drying with sun-filled days and cool breezes.
The drying beds of the Los Pirineos capitalise on this favourable positioning, placed cleverly between two peaks which provide a natural wind tunnel. The beds are exposed to sun for twelve hours pr day with the temperature regulated by the persistent breeze, an ideal environment for Honey and Natural process coffees.
The farm cultivates around twenty varietals and cultivar, and we have selected their stunning Gesha lot which underwent Carbonic Maceration Honey processing. Fresh cherries are fermented for 72 hours in aluminium tanks before pulping and then being returned to the aluminium barrels. These barrels are then sealed and infused with CO2 to create the perfect environment for carbonic maceration.