El Salvador La Montanita
Farm owner Antonio René Aguilar grows a combination of Pacamara, Pacas, Bourbon, and Gesha, as well as lemon and orange trees.
He processes his coffees as Washed, Natural, and Honey. The Washed coffees are picked and depulped, fermented dry for 15–22 hours, and then washed and dried on patios for 8–14 days.
"All my life, I've dedicated myself to coffee," he says, and he has been able to grow the size of his farm and production over the years. He is glad to have coffee as a way to provide opportunities and employment to his family and to the workers on his farm; it pushes him to want to grow and sell more high-quality coffee.