From Bean to Cup: The Competitive Advantage of Working Directly with Producers

In the world of specialty coffee, the word “quality” is used constantly—but traceability and real impact are built at origin. This year, at Academia Barista Pro, we decided to go beyond the bar: we stepped into coffee processing.

Working directly with origin is not just about buying a bag of coffee; it’s about co-creating flavor profiles that once seemed impossible.

The Power of Collaboration: Academia Barista Pro + Finca Los Pirineos

This year marked a milestone in our journey as we collaborated with Diego Baraona from Finca Los Pirineos. At Academia Barista Pro, we conducted the initial yeast research, exploring different options to develop differentiated profiles. Diego led all the on-farm work and process trials, while we contributed by identifying bacteria capable of generating unique profiles, as well as cupping and roasting the results. It’s a true collaboration that we will continue refining to improve every process and every cup.

A World-Class Result: Global Coffee Awards 2025

This synergy not only brought valuable learning—it also earned recognition from the global coffee industry. Through this collaboration, we stood out at the Global Coffee Awards with two prestigious honors:

• Bronze – Yellow Pacamara Washed with Yeast: We competed in the Filter category (Experimental subcategory) with a meticulously designed process to highlight the complexity of this Salvadoran varietal.

• Bronze – Gesha Washed with Yeast: We received this award in the Single Origin Experimental category, working with yeast-driven processes that developed an extraordinary sensory profile in this Gesha varietal.

Team Note: These awards are the result of mutual trust. Whenever a producer gives us the opportunity, we will continue contributing our knowledge to unlock the full potential of flavor.

We especially thank Diego Baraona for his work, dedication, openness, and for believing in this collaborative project with Academia Barista Pro.

Team Note: We will continue learning and pushing for excellence—with the goal of bringing home GOLD for El Salvador.

Why Direct Trade Elevates Your Brand

• Real Storytelling: We’re not telling a generic story—we’re sharing how we helped design the flavor in your cup.

• Controlled Quality: By participating in experimental processes, we ensure unique profiles that cannot be found anywhere else in the world.

• Transparency & Traceability: Our customers value knowing exactly who grew their coffee and who designed its process.

The Future: Continuous Learning and Evolution

We understand that this is a path of constant learning. This is just our first year formally supporting experimental processes, and the results motivate us to go further. Our goal is clear: to contribute knowledge so Salvadoran coffee continues to shine at the highest level.

Coming Soon to Our Bar

The best part of this story is that you’ll be able to taste it. These award-winning coffees will be available at Academia Barista Pro very soon. We’ll announce them freshly roasted so you can experience a world-class cup.

Want to feature these experimental coffees on your bar? Contact Academia Barista Pro for advanced training in filter methods and sensory analysis.