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We often talk about struggling farmers or underappreciated coffee workers in our blogs. As much as we’d like it to just be a trope, it’s an issue in many of the places that produce coffee around the world. And, today, we get to talk about El Salvador, a country that was once a darling of specialty coffee and progress. Now, it is a country struggling to deal with issues from gang violence to lack of government support to poverty. Like we said, we wish it was just a trope, but when you visit farms and are picked up in bulletproof cars (this happened to me twice), and citizens are afraid of going into certain areas/towns due to criminal activity, you get a real sense for the difficult situation that’s going on here.

Coffee pickers weigh the cherries they've picked throughout the day @ Los Pirineos.

So, El Salvador. It’s a country that just 40 years ago, saw about 50% of its gross domestic product come from coffee exports. Now, it’s a fraction of that. Civil war fractured the infrastructure. Other countries (primarily Brazil and Vietnam) grew exponentially in volume, forcing the national price of coffee downward. In the last decade or so, that price continued to drop, and struggles with both disease (coffee rust, just to name one), climate change (there’s been drought for five of the six last years), and political unrest. It has led to up to 30% of coffee farmers literally abandoning and walking away from their farms.

A view of the drying beds and patios at Los Pirineos.

With all this tumult, it’s awe-inspiring to see a coffee producer in this climate making a go of it. And, it’s never easy for these folks. Such is the case with Gilberto Baraona, owner of Los Pirineos Farm and Mill in Usulatán, El Salvador. Baraona, a 4th generation coffee farmer, has lived through the civil war and what the country has endured since. His family farm is in the east of the country, beyond the civil war line. In fact, during the civil war, Gilberto had to abandon the farm and found refuge in Guatemala.

Gilberto, in front of a lot of honey process coffee resting on a raised bed.

What inspires me most about Gilberto is his optimism and focus on growth and new relationships. He’s spent years looking for the right opportunity to re-invest in his farm. When coffee rust hit El Salvador, he took the blow in stride, slowly replacing his plants with newer ones that were healthier and more resistant to the disease. When rainfall was at an all-time low (due to climate change), he constructed a rain reservoir to conserve water throughout the year. When coffee prices fell, he invested in new types of processing (honey, natural, shaded raised beds, etc.) and looked for other new ways to innovate. Not to mention, he has a coveted variety garden on his farm, with near 100 different varieties of coffee growing there.

A nursery of new plants ready to head out to the fields @ Los Pirineos

For this lot, we chose a fully washed Pacamara from one of the newly renovated areas of the farm. The Pacamara variety is more resistant to rust but is cultivated for its characteristic bright and citrusy flavor. When you look at the beans, you’ll see that they’re noticeably larger than other coffee beans. In the cup, you’ll get a full palate of flavor. Up front, you’ll notice a bright, citrusy, cherry-like and caramel mouthfeel. As it rests on your palate, you’ll start to notice a unique herbal characteristic that is slightly reminiscent of hops.

We love this new offering from Los Pirineos. We hope you will as well.

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