Diego Baraona
- Stone Fruit
- Caramel / Sugar
- Citrus
- Honey
Like a peach tea cookie, dusted with powdered sugar and a drizzle of lemon and orange blossom honey.
Volume 09: Sweet Spot
Diego Baraona | Los Pirineos
Available nowThis month brings us to Los Pirineos, a farm we're excited to pour for the first time. The coffee is grown by Diego Baraona, whose family has been farming this same ground...
Roasted in small batches. Like this one? The Club sends two new coffees every month.
Details
- Producer
- Diego Baraona
- Origin
- Usulutan, El Salvador
- Variety
- Pacamara
- Process
- Red Honey
- Elevation
- 1400 MASL
- Harvest
- Dec 2025-April 2026
- Size
- 10 oz, whole bean
Like a peach tea cookie, dusted with powdered sugar and a drizzle of lemon and orange blossom honey.
Tasting notes
- Stone Fruit
- Caramel / Sugar
- Citrus
- Honey
Both coffees shine as pour-over and hold up well in a drip machine or French press.
Good for
- Pour-over
- Drip machine
- French press
One 10 oz box of whole bean coffee, roasted in small batches and shipped within 2 business days.
At a glance
- Usulutan, El Salvador
- Red Honey process
- Pacamara
- 1400 MASL
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Benefits
Chosen by a Q Grader
Every coffee is cupped and selected by a licensed Q Grader, and each one scores 86 points or higher.
Roasted in small batches
We roast in small batches and ship within days, so the coffee arrives at its best.
A new story each month
Each Volume pairs two farms around one idea, with a playlist to go with it. It's a small ritual that changes every month.
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
The Farm
This month brings us to Los Pirineos, a farm we're excited to pour for the first time. The coffee is grown by Diego Baraona, whose family has been farming this same ground in Usulután, El Salvador, for more than a hundred and thirty years. He took the reins in 2020, but the shade trees overhead were planted by his father, Gilberto, long before that: the kind of decision a farmer makes for the next generation, not this one.
The farm sits at 1,400 meters on volcanic slopes in the Cordillera Tecapa Chinameca, where the surrounding peaks form a natural wind tunnel that helps the coffee dry evenly. Diego also keeps a garden of nearly seventy coffee varieties on the property, mostly out of curiosity.
For Volume 09: Sweet Spot we’ve sourced a red honey process. After the cherry skin comes off, the sticky mucilage stays on the seed as it dries on raised beds for two to three weeks, giving the coffee real body without losing its brightness.
The cup is bright and bakery-sweet, like a peach tea cookie dusted with lemon and orange blossom honey. It's the kind of coffee worth a second sip before you've finished puzzling out the first.
The story doesn't end here. Explore more in our Learning Hub:
El Salvador: The origin that bred it's own varietals
Washed, natural, or honey? The three coffee processing methods compared
At the farm:
- Diego Baraona
- Usulutan, El Salvador
- 1400 MASL
- Pacamara, Red Honey
Usulutan, El Salvador
- Red Honey
- Pacamara
Grown at 1400 MASL, harvested Dec 2025-April 2026.
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Send now or on a date you pick
Join the Club
Two rare coffees, every month
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Two 10 oz boxes of single-origin coffee, whole bean, plus a themed playlist.
Each Volume is roasted in small batches and ships within 2 business days of your order.
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Every Volume ships whole bean, so it stays fresh until you brew it.
