Los Pirineos - Pacamara, Washed

Details

• Origin: El Salvador

• Producer: Diego Baraona

• Farm: Los Pirineos

• Variety: Pacamara

• Process: Washed

• Altitude: 1400 MASL

Tasting Notes

🍇 Red grapes • 🍊 Mandarin • 🍃 Black tea • 

Intro

This is a very limited release from one of our longest-standing producing partners. Now in our fifth year working with Los Pirineos, this Pacamara represents everything we love about Diego Baraona’s approach to coffee: precision, clarity, and a deep respect for varietal expression. Pacamara is a signature variety for the farm, and this washed lot is a textbook example of its potential.

The Producer

Diego Baraona and his family are widely recognised as pioneers in rare varietals and experimental processing in El Salvador. Los Pirineos has built its reputation on curiosity, consistency, and innovation—qualities that have made their coffees benchmarks year after year.

Diego has visited us twice in Copenhagen, and our own visit to Los Pirineos in 2023 only deepened our relationship. These shared experiences, both at the cupping table and on the farm, are reflected in the trust and excitement we feel when selecting lots like this one.

The Process

This Pacamara is processed using a clean, traditional washed method designed to highlight clarity and structure. By keeping the process restrained and precise, Diego allows the inherent character of the Pacamara variety and the farm’s terroir to shine without distraction.

Description on Taste

In the cup, this coffee is elegant and layered. Juicy red grape notes lead the way, followed by bright mandarin-like citrus that adds lift and freshness. A refined black tea character anchors the cup, giving it structure and a lingering, graceful finish. It’s complex without being heavy—an expressive Pacamara that stood out immediately on the cupping table and one we’re thrilled to finally share.

What is the roast recency?

Prolog doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Prolog typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.