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La Montana

La Montana

A Caturra with tangy tangerine acidity and honey like body cultivated by Eli Chilcon in the hills of Peru.
£14.25
£14.25
Sale Sold out

Character

We taste a sweet mid palette, tangy tangerine and a honey like body.

Brewing

Recommended for espresso and filter.

Resting

Before brewing, rest the coffee in its sealed bag for a minimum of 14 days.

Volume
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From the Peruvian hills.

La Montana in El Diamante is run by Eli Chilcon and his wife who have over 10 years experience with speciality coffee. The farm, in the hills of Peru, is at 1800 masl and grows only Caturra. This coffee has undergone a careful 48 hour fermentation process helping produce a quality yield.

We were drawn to this Caturra for its honey like body, tangy tangerine acidity and sweet mid palette.

The Producer

Eli Chilcon and his wife live and work on La Montana, a 4 hectares plot of growing area that only produces Caturra. During the harvesting months from July to October, the farm hires the help of additional staff.

The farm is elevated at 1800 masl and over recent years to mitigate risks of climate change has been planting shade trees, building irrigation infrastructure, and making sure fertiliser is dispersed properly to maintain the soil.

Once this coffee is picked, washed and pulped it goes through a 48 hour fermentation process, after the coffee is washed again and air dried in solar tents for 14 days. Once ready the harvest is taken to Falcon’s warehouse in Jaen where quality is assessed again. Prices are set according to the lots quality and Falcon aims to pay 30% above the local price as a quality bonus which has a big impact on farmers livelihood.

  • Production Data

    Produced by Eli Chilcon

    Region - El Diamante, Jaen

    Grown at 1800 masl

    Varietal - Caturra

    Harvest - October 2022

    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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