About

"Montana," translating to "mountain" in Spanish, is the name of this organic, regional blend. The name reflects the high-altitude conditions and the mountainous terrain of San Ignacio where this coffee is produced by small-scale farmers. San Ignacio is located in the Cajamarca department of Peru, nestled in amongst the Andes mountain range, where the nutrient-rich volcanic soil is ideal for specialty coffee production. Part of the wider Chanchamayo coffee belt, recognised for its excellent coffee-growing conditions, coffee from this region is known for high sweetness and full-bodied flavour. Montana is made up primarily of Catimor, Pache and Typica varieties, grown at elevations between 1,400 and 1,700m. The coffee is harvested following strict ripeness criteria, then floated and hand-sorted to eliminate any defects. The coffee cherries are de-pulped and undergo 20 to 30 hours of fermentation, before being gently washed and placed in a shaded area for drying.