Los Pirineos

An intense and fruity bourbon coffee with notes of tart red berries, milk chocolate and honey.

About this coffee

Cultivar: Bourbon

Flavour notes: Red tart Berries, milk chocolate and Honey

Producer: Los Pirineos by Diego Baraona

Country: El Savaldor

Region: Tecapa-Chinameca, Usulutan

Process: Honey

Roast profile: Light roast

More About The Cultivar

The Bourbon cultivar is one of the foundational building blocks of specialty Arabica coffee globally. Originally introduced by French missionaries from the island of Bourbon (now Réunion) to the Americas in the 19th century, it has become legendary for its complex sweetness and exceptional cup quality. This specific lot features a highly sought-after Bourbon selection grown at the renowned Los Pirineos estate in El Salvador. Under the meticulous curation of Diego Baraona—a fifth-generation producer carrying on his family’s rich legacy—the trees are nurtured in ideal volcanic soil and microclimates. Unlike traditional washed coffees, Diego processes this lot using the Honey method. By leaving a specific amount of the sweet, sticky mucilage on the coffee seed during the drying phase, the natural sugars interact intensely with the bean. This elevates the classic, clean Bourbon profile, resulting in a cup that boasts a pronounced honey-like texture, balanced acidity, and a deep, complex sweetness that beautifully reflects the estate’s historic terroir.

How The Coffee Was Produced

Picking and sorting The Bourbon cherries are selectively hand-picked by experienced harvesters at the absolute peak of ripeness, ensuring uniform sugar levels. The harvested lot goes through immediate hand-sorting and density flotation tanks to isolate and remove any under-ripe or damaged cherries before processing begins. Depulping & Honey Processing Unlike traditional washed methods, the coffee is depulped dry without water, leaving 100% of the sticky, sugar-rich mucilage intact on the parchment. This layer of mucilage acts as a natural sugar concentrate during the drying phase, infusing the bean with deep sweetness and body. Drying The honey parchment is spread across raised African drying beds inside controlled shade greenhouses to prevent the delicate mucilage layer from overheating under direct sunlight. The coffee is meticulously raked every hour during the day to ensure slow, uniform drying and prevent over-fermentation. The drying phase takes between 15 to 20 days until the moisture content drops cleanly below 11%, after which the beans are rested in airtight GrainPro protection bags before hulling.

Roaster's Notes

To be completely honest, this is a coffee you don’t see very often in Malaysia. The local specialty coffee scene doesn’t have a lot of roasters showcasing coffees from Central America, let alone exclusive lots from legendary producers like Diego Baraona. Because of this, a honey-processed Salvadoran Bourbon might feel unfamiliar or unexpected to a Malaysian palate accustomed to other origins. But that is exactly why we brought it here.

At Richman Coffee Roaster, we want to expand the horizons of what a daily cup can be. Diego Baraona represents the absolute peak of El Salvador’s coffee heritage, and this Honey Bourbon is a stunning example of his craft.

Instead of overwhelming you with wild, experimental processing flavors, this coffee wins you over with its remarkable harmony.

The honey process coaxes out a spectacular, silky mouthfeel and a deep, comforting sweetness that perfectly balances a clean acidity. It is an invitation to try a rare piece of Central American coffee artistry—a beautifully steady, smooth, and delicious cup that we are incredibly proud to introduce to Malaysian coffee lovers.