Peru - La Montana
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Blackberry • Orange Zest • Black Tea
Location / El Diamante
Process / Fully Washed
Elevation / 1800m
Beans / Caturra
Label photo by Taylor Galloway from I Can Feel You Dreaming.
Why we love it: Earthy and floral with sweet, fruity acidity to round it out. We've been enjoying La Montana as a pour over/batch brew.
Who it comes from: Producer Eli Chilcon has been working with specialty coffee for over 10 years. He and his wife live and work on the farm La Montana, a small-medium sized plot with 4 hectares of growing area that produces Caturra only. Once the coffee is picked, washed and pulped it undergoes fermentation for 48 hours, after which the coffee is washed again, and air dried in solar tents for 14 days.