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La Montaña, El Salvador (Natural SL-28)
La Montaña, El Salvador (Natural SL-28)

La Montaña, El Salvador (Natural SL-28)

$30.50

Lovable weirdo. Kenyan variety in El Salvador. A natural processed fruit basket. Tastes like elderberry, pomegranate, and plum. Delicate but expressive for introverts who wear bright colors.

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Expressive, uncommon, and yet so compelling. So many things about this lot deserves a double take. The SL-28 variety is famous in Kenya but made the journey to El Salvador, and now we get the pleasure of tasting how it expresses itself across the globe.

Finca la Montaña understood the assignment and ditched the more common washed processing, opting to dry the coffee with the fruit still attached. The results of processing this coffee naturally gave us something that couldn't be ignored. From El Salvador’s rich volcanic soil, La Montaña created a coffee somehow delicate and intense at the same time. It’s calligraphy in all caps. Brew it however you want; it would be exceedingly difficult to make this coffee taste bad.

La Montaña, El Salvador (Natural SL-28)

Finca La Montaña is located in the coffee area of Chalatenango in El Salvador, a renowned coffee area, with rich volcanic soil. This lot specifically was grown by a small community of producers surrounding Chalatenango, and was then processed by Raúl Ochoa and his team at Finca La Montaña.

THE STATS:

FARM | Finca La Montaña
REGION | Chalatenango, El Salvador
PROCESS | Natural
VARIETAL | SL-28
ALTITUDE | 1,200 - 1,800 masl

THE COSTS:

FARMGATE |
FOB PRICE |
OUR PRICE | $14.52/lb

Why is this coffee special?

This coffee is good-weird. Most coffees from El Salvador are washed Bourbon, Pacas, or Pacamara varieties. This lot, on the other hand, is a natural processed coffee made from a varietal designed for Kenya. Needless to say, it caught our eye immediately as potentially delicious and thankfully, lives up to the hype. Fruit forward but delicate and nuanced, works great across all brewing methods.

How we're brewing it:

POUR OVER

Brewer: Hario v60
Ratio: 1:14
Temperature: 210ºF
Time: 3:45 minutes

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 40g
Time: 27 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)

Pro-tip: This coffee starts to peak 3-4 weeks off of roast if you can wait :)

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