La Montanita comes from Chalatenango, El Salvador’s northernmost coffee-growing region, where cooler temperatures and high elevations have helped shape some of the country’s most distinctive coffees. Over the years, the region has become closely associated with Pacamara, a variety known for its large bean size, expressive fruit character, and layered sweetness.
Chalatenango gained international recognition after winning the Cup of Excellence in 2007, a milestone that brought both the region and the Pacamara variety into wider focus. Since then, coffees from this part of El Salvador have continued to shape conversations around quality and varietal potential within the country.
This honey processed lot reflects that character with clarity. By drying the coffee with part of the fruit mucilage still attached, the process develops greater texture and sweetness while preserving brightness and structure in the cup.
Cooked blackberry and caramelised fruit lead the profile, lifted by orange zest-like acidity through the middle. As the cup settles, softer praline and toffee sweetness begin to emerge, carrying through a smooth, syrupy finish that feels both lively and composed.
Recommended to rest beans for 7-10 days from roast date before consuming.
