Producer Eli Chilcon has been working in specialty coffee for over 10 years. He and his wife work and live on their farm La Montana, a small plot with 4 hectares (roughly 10 acres) of growing area that works with Caturra only. With droughts becoming more frequent Eli has been focusing on planting shade trees around the growing areas and creating a new irrigation system to maintain soil health.
This coffee is processed in a 48 hour fermentation with an additional washing phase before air drying for 14 days in solar tents. Once dried the coffee moves to a warehouse where quality is assessed and bonus payments are sent out based on final cuppings. Typically workers are paid 30% above local fair price.
The hard work and attention to detail shines through in this sweet and juicy, yet creamy cup of coffee. It's an easy drinker with low acidity and an extremely smooth finish.
