El Salvador La Montanita Pacamara - New!
Farm owner Antonio Rene Aguilar grows a combination of Pacamara, Pacas, Bourbon and Gesha, as well as lemon and orange trees. He processes his coffees as washed, natural and honey. The washed coffees are picked, depulped and fermented dry for 15-22 hours. They are then washed and dried on patios for 8-14 days. The honeys are dried on raised beds for 8-14 days as well. Naturals are simply picked, sorted and dried on raised beds.
Antonio says he's dedicated his life to coffee, and has been able to grow the size of his farm and production over the farms. He is glad to have coffee as a way to provide opportunities and employment to his family and to the workers on his farm; it pushes him to want to grow and sell more high quality coffee.
The Cup: Tart, juicy and sweet with caramel, brown sugar, lemon and grapefruit
Origin: El Salvador
Region: El Tunel, La Palma Chalatenango
Altitude: 1450 masl
Harvest Schedule: December - February