Tasting Los Pirineos in Three Ways: Exploring the Versatility of El Salvador's Unique Coffee Farm

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  • Опубліковано 26 вер 2024
  • Welcome to our channel, where we embark on a coffee adventure like no other! In this exciting new video, we take you to the breathtaking slopes of a stand-alone volcano in El Salvador, home to the exceptional Los Pirineos coffee farm. Basked in sun-filled days and cool breezes, this picturesque farm provides the perfect environment for coffee production.
    Operated by fifth-generation coffee producer Diego Baraona, Los Pirineos carries a legacy of over 130 years of experience, carrying forward not only the knowledge of his father, Gilberto, but a rich history of coffee excellence.
    EL SALVADOR - LOS PIRINEOS HONEY
    COUNTRY | El Salvador
    REGION | Usulutan
    FARM | Los Pirineos
    FARMER | Baraona family
    ALTITUDE (MASL) | 1400 meters
    HARVEST SEASON | April 2023
    PROCESS | Anaerobic Black Honey
    VARIETY | Sudan Rume
    SOIL TYPE | Volcanic
    DRYING NOTES | Shaded raised drying beds for 45-50 days
    Link: www.memlicoffe...
    Join us as we explore three exquisite brewing recipes, each showcasing the distinct flavors of Los Pirineos coffee:
    Suggested resting time: 5 days after roasting
    Method - Pour-over
    - Ratio | 60 g/L
    - Dose | 12g
    - Water | 200g at 91°C/195°F
    - Pours: 50g at 0'00 / 50g at 40s /100g at 1'20
    - Total Brew Time | 2'30 min
    Method - French Press
    - Ratio | 85 g/L
    - Dose | 25g
    - Water | 300g at 91°C/195°F
    Steeping time | 3'15 min
    Method - Espresso
    - Ratio | 1:2.4
    - Dose | 16g
    - Yield | 40g at 201°F
    - Brew time | 28 sec
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