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2nd session: 12:00-13:30
and dried slowly over 20 to 30 days on raised beds or in solar drying rooms
the profile opens with hibiscus and soft florals
Material: Polypropylene (inner cup
Recommended to rest beans for 7-10 days from roast date before consuming
La Montanita Roast:Filter 2nd session: 12:00-13:30La Montanita comes from Chalatenango, El Salvadors northernmost coffee growing region, where cooler temperatures and high elevations have helped shape some of the countrys most distinctive coffees. Over the years, the region has become closely associated with Pacamara, a variety known for its large bean size, expressive fruit character, and layered sweetness. Chalatenango gained international recognition after winning the Cup of Excellence in 2007, a
