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ABOUT THIS COFFEE

THE FARM

Los Pirineos farm is located on a stand-alone, cone-shaped volcano and enjoys a microclimate that is not replicable anywhere in the world. The farm is named after mountain slopes that geographically resemble those of the Pyrenees Mountains in Europe. It has a unique position between the towns of Berlín and Santiago, and most of the farm is planted with Gilberto’s favorite variety: Pacamara. He is an expert in cultivating and propagating this variety and has the only WCR certified nursery to sell the seeds. The remaining majority of productive coffee plants are Bourbon and Pacas varieties, but that is poised to change in years to come.

The farm is also home to two mutations that are Gilberto’s best guarded secrets: Marageisha and Yellow Pacamara. These new and exciting plants will be producing in the next two years.

It is not only the growing microclimate that is unique, the drying facility is also a work of art. The drying beds are positioned between two peaks, creating a wind tunnel through which a breeze continuously passes. The beds are exposed to sun for twelve hours a day yet do not burn due to the cold winds. These factors lend themselves to the production of Natural and Honey processed coffees with a prolonged controlled fermentation.
Our goal was to have the same variety from the same farm, in 3 different processes with 3 different cup profiles to understand the importance of the process.