Details

• Washing Station: Los Pirineos
• Producer: Diego Baraona
• Region: Usulutan
• Varietal: Pacamara
• Altitude: 1400m
• Process: Black Honey
• Harvest Period: December – April
• Flavour: Dried Mango, Orange, Butterscotch

Supply chain

Los Pirineos – Ally – Keen

Collaboration

This black honey pacamara by Diego Baraona is one of the most grown coffees at the Los Pirineos farm. There are about 20 different varieties coming from the hand of Diego and his 60 headed team of workers. With Pacamara and Bourbon covering approx 80% of the farm’s volume.

What makes Diego such a well involved farmer in the specialty coffee industry is his own nursery/ variety ‘garden’ where he keeps around 70 different coffee varieties alive to constantly experiment with. Discovering new unfound things to pass on to the people around. It’s a passion Diego’s dad Gilberto passed on to him, so we expect alot of new unseen things from Diego in his future career as coffee farmer. Biodiversity is an important matter to him, diversity in overall: when it comes to various work for example. Diego lets his workers switch tasks from time to time to keep things more challenging and diverse.

Don’t let the ‘Honey’ part in its name mislead you because it has nothing to do with actual honey. It refers to the ‘mucilage’ which is the sticky substance that is left on the coffee bean during the process. For this ‘black honey’ they leave 100% of the mucilage intact unlike red and yellow honey processing. Therefore it takes about 25 days to fully dry, resulting in a more rich, well bodied coffee.