El Salvador Finca La Montanita Filter Coffee

$ 12.00$ 50.00

Molasses, plum, toffee apple, rhubarb, creamy vanilla body with a super sweet finish.

Farm: La Montanita
Region: Chalatenango
Variety: Pacamara
Process: Washed
Altitude: 1,500 masl


AeropressBatch BrewPlungerPour Over

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René Aguilar has worked along with his family producing coffee his entire life. René’s farm size is 25 manzanas, (The basic area unit in El Salvador, as in other Central American Countries, is a ‘manzana’. One manzana is equivalent to 0.7 hectares or 1.7 acres) and his processing includes a 10 to 12 hour fermentation time, along with an 8 to 10 day patio drying time.

This lot is planted with the large-bean Pacamara cultivar. If you are not familiar with it, Pacamara is a cross between a naturally-occurring hybrid Pacas and the so-called “elephant-bean” cultivar, Maragogype (known for it’s low-yield trees with huge bean size). The Aguilars run their own wet-mill so all steps of the coffee cultivation and processing are under the control of the farm (a true Estate coffee). While the farm is not organic certified, like many coffee farms it could be, the Aguilars do not use herbicides and practices manual weed control. They use organic fertilizers like chicken manure, coffee pulp and they count on nature for insect control.

El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn’t really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango “was discovered”. This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate. It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk; each coffee will yield various amounts of green depending on the amount of defects. Our supplier has been criticised by some Santa Ana producers as to why they are buying coffee in this area. One producer asked them why they are buying directly from producers and not through an exporter; the answer is simple—to access the best qualities.

El Salvador is more than a country where coffee happens to be grown – in many ways, it is a country created on coffee, as the crop is heavily woven into El Salvador’s history, culture, economy and ecology.

The country’s climate is well suited for creating delicious coffees, with its six month long wet and dry seasons, various mountain ranges and volcanoes and extensive shade canopy’s. Coffee has had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of a higher enough quality in an unstable political climate. Unfortunately, agriculture is the first to suffer during a revolution, since it requires years to rebuild a farm if it is neglected.

In El Salvador the coffee trade, like the government in general, was controlled by a ruling elite; a handful of wealthy families that operated many farms. El Salvador had tended towards the right politically, and the smaller coffee farmer and coffee workers fared poorly in this climate.

Coffee is grown in five geographical areas of the country, which differ from one another mainly in terms of altitude and flavour characteristics.