The Caturra espresso has a lively creamy texture with notes of butterscotch, lime, and nectarine.
Montecarlos is a truly spectacular farm; it covers the entire circumference of a long dormant volcano nestled in a chain of volcanic cones, two of which have recently erupted. Near its base are fumaroles spewing sulfuric vapors. On one side is the Pacific Ocean and on the other the Central Plateau bringing warm winds up the northern slopes. Tall slender wind-break trees form walls which crisscross each other into neat squares throughout the farm. Inside the crater is lush virgin forest surrounding a meadow with pond below.
El Salvador has a clear-cut dry season followed by a rainy one (May through October), ideal for evenly ripening coffee, which at the higher elevations occurs in February.
Four varieties are grown on the farm, each on clearly separated sections: Catuai, Caturra, Bourbon and Pacamara. The coffee are washed using clear spring water from the farm. The beans are then fully sun-dried.
See George's tour of El Salvador