El Salvador – Chalate Microlot – Antonio Rene Aguilar – Finca La Montañita – Pacas – Archived

Taste: One of the “gentle classics”, El Salvador offers a light, sweet, and buoyant cup that works well as an unobtrusive base to a blend. When dark roasted for espresso, you’ll note a satisfying sweetness and cloying chocolate note. When allowed to stand alone, this coffee is popular among black coffee drinkers due to its lighter acidity and natural sweetness.

Roast: El Salvador shines best as a dark (French) roast and is a popular addition to espresso blends.

About: All 15 manzanas of Finca Montañita are planted with coffee plants, about 3,000 plants per manzana: Farm owner Antonio René Aguilar grows a combination of Pacamara, Pacas, Bourbon, and Gesha, as well as lemon and orange trees. He processes his coffees as Washed and Honeys: The Washed coffees are picked and depulped, fermented dry for 15–22 hours, and then washed and dried on patios for 8–14 days. The Honeys are dried on raised beds after depulping, for 8–14 days as well.

“All my life, I’ve dedicated myself to coffee,” he says, and he has been able to grow the size of his farm and production over the years. He produces between 200–250 quintales per year, and 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.

*Microlot Coffee Offerings: Farmers are paid quality premiums for any microlot coffee, which reflects the extra planning, effort, labor, and attention to detail required to produce them, as well as rewarding the ultimate job well done.

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