The Barn - Los Pirineos: Anaerobic

In a stunning volcanic landscape, fifth generation producer Diego Baraona continues the work of his father, searching for the perfect match between varietal, process, and terroir. Through perfectly honed anaerobic processing, Diego has magnified the sweetness of the Pacamara varietal. The result is a coffee with abundant fruit flavour and floral elegance. Expect notes of ripe mango, apple, caramel, and honeysuckle. The texture is full and sweet on the palate, like fine honey, balanced by a touch of citric acidity.