SOL MONTANA

High up in the misty mountains of San José de Lourdes, nestled on a 4-hectare plot, Eli Chilcon and his family are working coffee magic under the sun. Their farm, La Montaña, sits at a brisk 1800 meters and is planted entirely with Caturra—a variety that thrives in the cool, crisp air but is increasingly tested by the winds of climate change. Droughts? Soil challenges? Not a match for Eli’s thoughtful approach, which includes clever shade trees, strategic irrigation, and a whole lot of love 🌳💧❤️.

Sol Montaña is the golden result: a washed coffee with an extended fermentation that lets all those juicy sugars and wild flavors fully bloom. Think citrus oil, tangerine, lime zest, with a playful pop of maraschino cherry and a mellow, creamy finish of macadamia and caramel. It's smooth, structured, and sparkling—like the mountain sunrise it’s named for 🌄✨.

From harvest to rest to a careful 48-hour fermentation and sun drying, this coffee takes its sweet time to be amazing. It’s then transported through a careful chain of hands and hearts to land here in your cup—ready to brighten your morning, your mood, and maybe even your soul ☕💫.