LA MONTAÑITA - EL SALVADOR

Eugenia Nohemy Díaz cultivates Pacas and Pacamara varietals on her 3-manzana farm, La Montañita, in El Salvador, a country known for its volcanic terrain and rich coffee heritage. Her Washed process involves picking coffee at peak ripeness, depulping the same day, fermenting, washing three times, and drying on patios and raised beds for 8–15 days.

Despite being the smallest country in Central America, El Salvador has built a strong reputation in the specialty coffee world, particularly since the early 2000s.
The region’s ideal growing conditions contribute to exceptional coffee quality.

This particular cup showcases balanced sweetness, a syrupy mouthfeel, and rich toffee-caramel flavours, reflecting the dedication and expertise of Salvadoran coffee producers.