Sweet Flower Power
Country
El Salvador
Region
Usulután
Farm
Los Pirineos
Producer
Diego Baraona
Variety
Rume Sudan
Mounting height
1400 M.A.S.L.
Preparation
Natural
Dried fig, jasmine, butter biscuit
Medium body
The acidity is citric, very complex and pleasant.
The sweetness is reminiscent of fruit bread.
The mouthfeel is smooth and round.
What a versatile coffee. We are tossed back and forth between dried fruit and seductive floral notes. It is controversial in itself because it brings together the floral and fruity components like no other. The floral touch is a testament to the original Ethiopian origins of the Rume Sudan bean, while the processing rounds off the coffee with a fruity flavour.
This is your sunrise coffee, which opens up like a flower the longer you let it sit. As an espresso, it is a sweet, fruity experience, and as a cappuccino, it brings back childhood memories of butter biscuits dipped in milk.
Medium coarsley ground coffee: 15g
Water: 230ml
Temperature: 94 °C
—
First pour: Let coffee bloom with 50ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 230ml
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Total extraction time: 2min 45sec
Fine ground coffee: 19g
Extraction volume for 2 espressi: 48g
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Extraction time: 24sec
Finca Los Pirineos has 130 years of coffee growing history. Today, Diego Baraone is the fifth generation to run the farm. It is one of the most innovative and renowned farms in El Salvador.
It is located in the department of Usultuàn in El Salvador at 1400 metres above sea level on the slopes of a free-standing volcano. The nutrient-rich soil is ideal for growing coffee.
Los Pirineos grows around 20 varieties of coffee, including Rume Sudan, SL-28, Batian and Gesha, with Pacamara and Bourbon being the most important, accounting for around 80 per cent of the farm's volume. For this Rume Sudan, the freshly harvested coffee cherries are dried on sun-exposed drying beds for 35 to 40 days.
