Coffee Los Pirineos - Pacamara - 150g
SALVADOR - 150g
- Nose: Discreet but very greedy
- In the mouth: a dense and velvety body with notes of milk chocolate, frangipane, hibiscus and lemongrass
- Score 88+
- Tea bags
- Contest Coffees
- from 15€ to 25€
Los Pireneos - Elite bourbon Natural, is a coffee from El Salvador, full-bodied and round, recommended for espresso lovers.
- Nose: with notes of grenadine, strawberry and mulled wine.
- In the mouth: with notes of tropical fruits, brown sugar, milk chocolate, red fruits and cascara syrup.
Roasted in France by Terres de Café
This coffee is roasted for espresso and slow coffee methods.
- The "espresso roasting" is recommended for the following equipment :
What is a score?
Our product range is categorised by score: 80+, 85+, 88+ We have the "Specialty Coffee Association of America" to thank for the system of "scores", who defined a very strict ratings protocol to evaluate the quality of speciality coffee. This ratings system enables players within the sector, as well as coffee lovers, to share a common language. Within this tasting protocol, the main criteria for the evaluation of a coffee are noted: odour, aroma, after-taste, acidity, body, harmony, purity...
The final score classifies the coffee within a hierarchy unique to speciality coffee. The coffee must achieve a score of at least 80/100 to be considered a speciality coffee.
A detailed look at the scores attributed to speciality coffee:
Our blends, being mixtures of multiple coffees, are excluded from the rating system, although they are all comprised of speciality coffees.
*The SCAA classifies 90+ coffees as "Outstanding". We consider an 88+ coffee to reflect a quality that is already outstanding, already representing the excellence of the sector. In this regard, it is a Grand Cru.
El Salvador is definitely taking us from peak to peak.
After the Himalaya Farm, it is the coffees of the Pireneos Farm that made us capsize.
The late Gilberto Baraona, who died far too soon from Covid in 2020, had elevated his farm to the elite of Centro American specialty coffee.
Since the 2000s, he experimented with all the varieties he could get his hands on in his small garden, then after tasting, planted the best renditions in plots.
He was also a process explorer to get the "Salvador" out of the uniformity of washed coffees. Fortunately, his children, Diego and Fabiola, have taken over and the coffees are still magnificent.
A speciality coffee
Speciality coffee are the best batches of coffee from farms or local cooperatives. They are fully traceable (botanical variety, region, plot) and respect demanding processing methods. This guarantees exceptional quality in the cup.