The Barn · Berlin · Germany
LOS PIRINEOS ANAEROBIC
Tasting notes: papaya, mango, chocolate ganache
At Los Pirineos in El Salvador, producer Diego Baraona continues the pioneering approach of his father. This anaerobic Pacamara combines vibrant tropical fruit with plush sweetness and remarkable depth.
- Process
- Anaerobic
- Origin
- El Salvador
- Variety
- Pacamara
- Price
- €18.90 (≈ ₹1,928) / 250 g
- Per 100 g
- €7.36 (≈ ₹751)
- Roasted in
- Berlin, Germany
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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