Process Collection: Finca Monteverde$ 36.00
featuring coffees from Finca Monteverde, El Salvador:
Washed Process, Honey Process, Natural Process
The Monteverde estate is situated just outside of the city of Santa Ana in Northwestern El Salvador, near the Guatemalan border. The estate consists of five individual farms covering over 130 hectares of land. Farm owner, Rene Contreras produces mostly Red and Yellow Bourbon in fully washed, honey, and natural processed formats. Contreras is committed to sustainable agricultural practices, using a resource efficient eco-mill for washed and honey processed coffees, and collecting water at the highest altitudes of the estate to be piped down to the village of Monteverde, providing running water for residents. The Monteverde estate consists of several smaller farms, each growing primarily Bourbon varietal at around 1,300masl.
Fuji Apple, Plum, Vanilla Wafer
The Washed Process is a coffee processing method where freshly harvested coffee cherries are milled to remove the outer skin of the fruit. The milled parchment-encased seeds are allowed to rest in large tanks for a short time, allowing the sugar-rich pulp to begin fermentation before the seeds are washed, sorted by density and set out on stone patios or raised beds to dry. Washed Process coffees are known for clarity of acidity and complexity of flavor.
Lemon Curd, White Peach, Vanilla Wafer
The Honey Process is a coffee processing method that combines components of Washed and Natural Processes. Freshly harvested coffee cherries are milled to remove the outer skin of the fruit, leaving the sticky, sugar-rich pulp on the parchment-encased seed. The pulp-covered seeds set out on raised beds and turned constantly as they dry, resulting in a softened acidity and a sweeter cup.
Red Wine, Agave, Blueberry Muffin
The Natural Process is the oldest method of processing coffee, where freshly harvested coffee cherries are immediately placed on stone patios or raised beds, fully intact, to dry in the sun much like raisins or prunes. The fruit dries onto the seed, imparting its flavor and sweetness, while also undergoing some fermentation, resulting in coffee that is somewhat unpredictable in flavor, but full of fruit notes, a subdued acidity, and a chocolatey body.