El Salvador Los Pirineos

CUPPING NOTES FROM OUR HEAD ROASTER

This coffee is a joy from the first sip. It opens with red apple, honeycomb, and a touch of orange blossom—vibrant and bright, yet gentle, like orange zest. The flavors are balanced by nectarine sweetness and a silky, honeyed mouthfeel.

As it cools, it gets even more interesting. Apricot, yellow plum, and a bit of milk chocolate sneak in. The finish is clean, lingering with sweet citrus and a hint of almond. It’s the kind of coffee that keeps you coming back for just one more sip.

ORIGIN

Farm: Los Pirineos Region: Usulutan  Process: Honey Process Variety: Bourbon Elevation: 1400 MASL

Produced by the renowned Los Pirineos estate in the Usulutan region of El Salvador, this lot showcases the distinct character of the Bourbon varietal. Cultivated at 1400 masl, the coffee undergoes a honey process, a technique that often bridges the gap between washed and natural profiles by retaining a portion of the fruit mucilage during drying. This method frequently contributes to a heightened perception of sweetness and a syrupy body in the final cup.

Roasted by Press Coffee Roasters, this selection highlights a complex array of stone fruit and citrus characteristics, ranging from nectarine and apricot to orange blossom and zest. The inclusion of milk chocolate and almond notes provides a grounding balance to the brighter, fruit-forward acidity. To better understand how these specific descriptors align with broader sensory categories, you can explore the flavor wheel to identify the nuances that define this particular expression of Salvadoran coffee.