JWC Roastery

El Salvador Los Pirineos Jasper - CM Washed Pacamara

Apple. Raisin. Winey. 

Variety Pacamara
Processing
Carbonic Maceration Washed
Region Tecapa Chimaneca
Producer
Los Pirineos 
Altitude
1300-1600 masl
Roast Level Light Roast
Tasting Notes
Apple. Raisin. Dried Fruit. Winey.
Quantity 200g

About Los Pirineos :

Los Pirineos is located on top of the Tecapa Volcano; a volcanic mountain range in the Department of Usulutan. The name of Los Pirineos was given because of the similarity to the mountains of the Pyrenees in Europe, which separates France and Spain.

The farm Los Pirineos also separates two towns, Berlin and Santiago de Maria. The cultivation of the coffee farm started in 1890 according to some accounts of the family, the original typical plants and shade trees called Gravileos were imported from Antigua Guatemala.

The farm has been owned by the family for over 100 years and it has always been cultured under traditional shade. Currently, 10% of the plantation belongs to the Typica variety, 83% is Bourbon, 4% Pacas and 3% is Pacamara. Los Pirineos farm is Rainforest Alliance certified, the first farm in El Salvador obtaining this certification.

Los Pirineos, has always been recognized by exporters, buyers and national and international cuppers as producing one of the best coffees from the east side of the country.

About Carbonic Maceration: 

Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries.

The Washed CM Selection coffees are then pulped before being placed in temperature and humidity controlled tanks flushed with carbon dioxide (CO2) to remove oxygen from the tank.

By controlling the fermentation we are able to introduce different kinds of yeast production in the tanks and control how they interact with the coffee, giving us very exciting results in the final cup. One key yeast that we activate is called sacromises cerevisiae. With the CM process, we take control of how fast or slow sugars are broken down from the mucilage by the yeast.

About this coffee:

This coffee is a fruit bomb, with fruity notes of apple, raisin & dried fruit. Finish with a winey twist on the aftertaste. Very intense fruity sweetness and big rounded juicy mouthfeel. 

CM processed coffee requires a much longer resting period to stabilise its flavour. The peak flavour is 20-28 days past roasting. 

Roast to order and whole beans only
Ships in 3-5 business days

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