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Artisan Roast: El Salvador, Los Pirineos, Honey Process

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From Artisan Roast:

The last decade of coffee processing in El Salvador has been very much defined by a switch to producers innovating and diversifying their post-harvest processing towards honey and natural processing.  Maintaining high levels of coffee quality while making this switch is hard and Gilberto Baraona, the owner of Los Pirineos, is a great example of someone who managed to do it.  With a staggering 15 wins in the Cup of Excellence programme, Gilberto continues to improve and develop new aspects to the farms coffee.

This selection from the farm is a black honey process, so called because the coffee mucilage turns black on the outer parchment skin during extended very slow drying.  In the heat of the Usulutan region, this can only be managed under shade netting with careful management by the Los Pirineos team, who constantly rake the coffee to allow it to dry evenly, preserving sugars and maintaining flavour.

We’ve roasted this coffee to allow the care taken towards harvesting and processing by Gilberto to shine through. The nature of black honey processing helps accentuate sweetness along with dark caramel-like and dried fruit flavours. In this Red Bourbon micro-lot, this comes through as salted caramel and dairy-rich milk chocolate, balanced by dried fruit flavours of fig and raisin.  These sugar browning flavours along with the high level of sweetness are balanced off by a positive medium intensity apple-like acidity.  This is supported by a dense creamy mouthfeel making it not only excellent as a filter but great as a single origin espresso too.

Altitude: 1200m - 1550m asl
Farm/Coop: Los Pirineos
Great for: Aeropress, Espresso, Filter, Stove Top, Black, With milk
Origin: El Salvador, Central America
Region: Berlin, Usulutan
Owner: Gilberto Baraona
Process Method: Honey Process
Tasting Notes: Salted caramel, milk chocolate and dried berry flavours combine with perfumed jasmine and red apple acidity in this exquisite black honey processed coffee from the deep south of el salvador
Varietals: Red Bourbon

Roasting and delivery information

We roast every Monday and Wednesday (roasting days). Our cut off for planning orders for roasting is 12 pm on a roasting date. If an order is received after this cut off it will be prioritised on the next roasting day. Most items will be dispatched the next day (Tuesday and Thursday) We send the coffee by Royal Mail 1st Class post, which aims to deliver within 1 working day. For International delivery to Europe we use the Royal Mail International Standard service. This has a delivery aim of 5-10 days. For International delivery to World Zone 1 & 2 countries we use the Royal Mail International Tracked & Signed service. This has a delivery aim of 5-10 days.

Delivery prices to United Kingdom

Initial collection: Artisan Roast - Edinburgh

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.