This coffee was #1 in the El Salvador Cup of Excellence and one of the best coffees we've tried.

The jury said the following: remained very sweet all the way through,celestial, bright crisp acidity, with spine, transparent, fruity , stone fruit, floral note, jasmine, black currant, brown sugar, honey, creamy body, long resonant finish, mango, cherry, grape jelly, candied orange, peach


Overview: Raul Ochoa is the owner of Finca La Montana which is nested in the Chalatenango department, within the coffee region known as Alotepec-Metapan mountain range. La Montana farm is cultivated with Bourbon, Pacas and Pacamara varieties, grown under a canopy of shade trees. The farm altitude is 1,385 meters above sea level and coffee grows on very fertile clay loam soils under ecological-friendly cultural practices that include organic fertilization. Raul inherited an uncultured land from his father many years ago, in 1986 he begun growing coffee with seeds bought in the extinct ISIC, the institute which was responsible to create the Pacamara hybrid from the cross between Red Maragogipe and local Pacas variety. At the beginning he was growing only Bourbon and Pacas, and as few as 3 1-pound bags of Pacamara seeds, it was not until 1999 that he did Pacamara nurseries again, taken from seeds selected from those earlier seeds that he recognized as Pacamara varietal.