Montecarlos Bourbon Lot, Ahuachapán, El Salvador

Country: El Salvador

Farm: Montecarlos Estate

Farm Size: 500 ha – 100 of which is rainforest around rim and including crater. 100 ha. for ea. variety

Altitude: 4,900 – 5,250 ft.

Varietals: Bourbon

Harvest: February - March 2012

Rainfall: 78 inches approx. average

Soil: Rich, mineral-laden black volcanic, sandy loam

Production Method: Traditional Washed

Tasting Notes:
milk chocolate | pecan | citrus
Bourbon Lot!

While such descriptors as citrus, pecan and chocolate are apt, Montecarlos Bourbon is, above all, a classic, beautifully crafted, full-bodied, cream-textured pure-coffee tasting Central American experience. It is a perfect sonata in C major!

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. Our favorite this year was the Bourbon. The coffees are washed using clear spring water from the farm. The beans are then fully sun-dried.

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