El Salvador Finca La Montanita Bourbon

The cup has a dark sweetness, the balanced acidity of ripe fruit, syrupy body and rounded mouthfeel. It's bright with tartaric acidity, but not with an aggressive or sour aspect. Plum and grape express the fruit qualities of the cup, paired with a cocoa roast taste at City roast. City+ and Full City roast have the best character for Montanita, with a tenor-level roast taste of bittersweet chocolate. City+ to Full City.
Out of stock
87.7
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jun 18 2012
Lot size 23bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB
Appearance .0 d/300gr, 17-18 Screen
Roast Recommendations City+ is ideal for brewed coffee, but this takes a wide range of roasts. Full City or FC+ is great for SO espresso
Weight 1 LB
We have bought small lots of Finca La Montanita for years now, often the Pacamara coffee, but also Bourbon. When I cupped the Bourbon last season in El Salvador, I was really amazed; Montanita was the best coffee I tasted on the entire trip. The owner of Montanita is Antonio Rene Aguilar Lemus, and this is a fairly small farm of 17.5 Hecatares in total. The farm was handed down through the Aguilar family. The Aguilars run their own wet-mill so all steps of the coffee cultivation and processing are under the control of the farm. While the farm is not organic certified, it could be; they 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. La Montanita is located in the Alotepec Mountain Range and has excellent altitude for coffee (1460 meters, 4790 feet) which accounts for the slowly-maturing, dense coffee seeds and better acidity in the cup. La Montanita placed several times in the Cup of Excellence, including #2 place in 2006 and #3 in 2010. We offered this coffee many times going back to 2004, when we bought the CoE lot.
The fragrance from the dry grounds is wonderful; dark honey, sweet cinnamon, blackberry (mora). In the wet aroma there is sweet spice (nutmeg and cinnamon), with a syrupy black currant sweetness. The cup is great; it has a dark sweetness, the balanced acidity of ripe fruit, syrupy body and rounded mouthfeel. The cup has a lush, mouth-filling quality. It's bright with tartaric acidity, but not with an aggressive or sour aspect. Plum and grape express the fruit qualities of the cup, paired with a cocoa roast taste at City roast. City+ and Full City roast have the best character for Montanita, with a tenor-level roast taste of bittersweet chocolate. This rather restrained (and very sweet) flavor profile is quite amazing for SO espresso.