Montaña Espresso

Our latest signature espresso is sweet, rich and easy to enjoy. Look for notes of dark chocolate, guava, and rum & raisin. Brewed black, the cup leads with chocolate sweetness, with undertones of rum & raisin and hints of guava. Paired with milk, it becomes creamy, comforting and dessert-like. Producer Antonio has a clear focus on quality, sustainability, and long-term resilience. Looking ahead, he is committed to refining his agronomic practices and strengthening his local coffee community. His goal is to provide support to neighbouring producers in the region who cannot afford or access supplies. Process Ripe cherries are picked and soaked in clean water to remove dust, floaters, and immature beans. The cherries are then transferred to shaded raised drying beds with airflow, where they are laid to dry slowly over 18 - 22 days. During the first five days, the cherries are turned every hour to promote even drying. As moisture levels decrease, they are turned every three hours until the desired moisture content is reached.