Apple Cider, Crumb Cake, Milk Chocolate, Tea-like

This coffee comes from one of El Salvador's premier farms, Los Pirineos. The farm belongs to the Baraona family, a clan with one-hundred thirty years of coffee growing experience (you read that right: one-hundred thirty years). The Baraona's are a caviar bunch; they seem to only want to grow the rare stuff. Sudan Rume, SL-28, Batian, Gesha—all of them are planted in Los Pirineos' nutrient-dense volcanic soil.

This lot of Sudan Rume is a Carbonic Maceration Washed process, which requires nearly as much ambition on the part of the farmers as it does tongue twisting on the part of anyone eager to talk it up. Carbonic Maceration is an anaerobic offshoot in which fermentation takes place in sealed tanks packed with carbon dioxide. The method results in big, sweet tones with bright acidity, but it doesn't have the saturated fermented notes you sometimes find in anaerobic naturals. It's shockingly clear, yet decidedly progressive, which turns out to be a pretty stellar combination.

The coffee brews apple orchard notes. The headliner is apple cider, and damn is it lovely. There's also crumb cake in cup, a delectable combination of butter, sugar, and just a pinch of cinnaomon. Paired with the cider note, it creates something like an apple pastry. Milk chocolate hangs out in the center, lending a silky mouthfeel, but—this is paradoxical—the body has a tea-like feel. It's delicate, clear, and somehow light without being weak. Elegant is the word. 
Note - This coffee demands a coarser grind than others. Please keep that in mind during pour over applications.
  • Region -  Usulután department
  • Farm - Los Pirineos
  • Varietal - Sudan Rume
  • Process - Carbonic Maceration Washed
  • Altitude - 1,400 MASL

Best for:

  • Pour Over
  • Aeropress
  • French Press
  • Drip Machine