La Montañita

Although El Salvador is known for its high-quality mass coffee production, we are much more interested in smaller, unique-tasting batches just like this honey-processed Pacamara grown by Maria Eva Rivera. The birthplace of our coffee, the department of Chalatenango in the northwest of the country gained attention at the Cup of Excellence competitions. The local smallholders usually farm on steep, hard-to-reach hillsides, typically on 1-2 hectares. The secret of Chalatenango coffees lies in the cooler microclimate and the region's widespread Pacas and Pacamara arabica populations. The pronounced acidity and fruitiness so characteristic of Pacamaras can be softened, and fine-tuned with well-controlled processing. Such is the case with Maria's coffee, which has achieved a balanced taste profile thanks to the semi-dry (a.k.a honey) process while preserving the character of the variety and the origin.