Los Pirineos, Nicaragua 2021 - 90.21

The Los Pirineos coffee farm is located in the El Cambalache Community in the department of Nueva Segovia, Nicaragua.

In 1965 Don Eudoro Guillen purchased the property and began planting coffee. The majority of what he planted was the caturra variety. When Don Eudoro passed away, his son, Eudoro, inherited the farm. He also inherited his father’s passion for coffee and to this day continues on his legacy.

The Guillen family focus has been, and continues to be, the production of consistent, high-quality coffee. The development of new production techniques go hand in hand with their care for the environment. Los Pirineos has its own wet mill which includes a waste water treatment plant. This allows the recycling of the water that is used during the wet mill process.

Los Pirineos has 20 permanent workers. During the coffee harvest another 70 workers join the team to pick coffee. Solid agricultural practices and constant monitoring of pests and diseases are what make this farm a success.

THE STEPS OF THE PROCESS

Before they reach our cup, the coffee beans have been on a long journey. It starts with the coffee plant.

Picking the coffee
Every coffee cherry is picked by hand.

The wet mill
After harvesting the cherries went through an exhaustive selection process in the wet mill personally executed and supervised by Eudoro.

The dry mill
After the coffee is floated, Eudoro delivers to coffee cherries to the dry mill, bridazul, after which the processing was handled by Project Origin & bridazul to create the final experience. Since 2019 Project Origin & bridazul have collaborated on a joint initiative committed to improving the livelihoods and incomes of coffee producers in Nueva Segovia through improvement of farming practices and implementation of a range of Carbonic Maceration (CM) processing techniques.

The fermentation
This lot was created by coffee cherries undergoing CM fermentation for a short time in controlled conditions to bring out fruit flavours.

The drying
The cherries are then dried on shaded African beds stacked a few cherries deep to maintain fruit intensity but develop a refined CM Natural tactile experience.