Los Pirineos is located on top of the Tepeca volcano; its fertile soil provides high content of phosphorus and potassium. Climate conditions are perfect for growing quality coffee. Bourbon Elite makes an exceptionally sweet cup with notes of nougat, Belgium chocolate and almonds. Floral notes kick in with more resting of this coffee. The mouthfeel is sticky as fudge.

Gilberto Baraona has won Cup of Excellence many times over. He is obsessed with detail and he loves experimentation. What makes this farm unique is the approach to quality: Small lots are being segmented by different varietals and processing methods. With this Gilberto can work on specific taste characteristics in the cup. 

The Micro Mill was built by the best standards using easy to clean tiles and stainless steel equipment. The mill is extremely organised. Gilberto collects rainwater and recycles it after processing. All pulp and mucilage is digested by Californian red worms that turn it into compost to fertilise the coffee plants.

Coffees from Los Pirineos are shade grown: This produces ideal temperatures for the desired slow ripening of his cherries to produce high sugar content and great flavour complexity. Gilberto has a varietal garden of 66 different arabica beans and he selected 15 of them to produce the best flavours on his soil, including Ethiopian varietals, Geishas and orange Bourbon.