El Llano

About This Coffee

El Llano is located on the southern hills of El Llano de la Piedra, a small town where the Montero family resides. Carlos and his father bought it empty in the 80s with a loan from CoopeDota, and started planting coffee there. After a few years, they were able to repay the loan thanks to the first harvest. Carlos and his brothers Beto and Juan-Eli helped their father on his part of the plantation, with Carlos taking care of his own. Carlos then decided to focus on apple production in La Pastora and gave his share of El Llano to his brothers, before later buying it back. Today, the plantation extends over 3 hectares and is planted with the Catuai coffee variety. The fertile soil and the shade of bananas, lemons, mangoes and poros give this plot an advantage for long-term health and cup results. The Pirris River valley complements the farmers' strategy and work by providing optimal exposure to light and a constant refreshing breeze. TREATMENT honey. Once the coffee is counted, piled and secured on the truck, Carlos takes it to the Don Eli wet mill, where his son Jacob will process it. The coffee is usually processed the same day it is delivered, but it can also be left to sit in the receiving tank overnight for controlled fermentation. When it's time to process, Jacob turns on the equipment that uses a pump to recycle the water used to move the coffee through the depulping machine. He carefully monitors the depulping and passage of the coffee through the mechanical demucilage at the end of the Penagos Eco-Pulping machine. He chose to leave all the mucilage on the beans for drying, as he believes this increases the complex body and sweetness of this particular batch.