Antonio René Aguilar Lemus inherited La Montañita during the 1980´s from his father, also named Antonio René, who had owned the farm for more than 65 years. With a little bit of imagination and a big concern about the quality of the coffee, he built a wet mill to process the beans and turn them into parchment. Antonio purchased his own pulping machine and a fermentation tank with classification canals for the best separation of coffee types. The rest is history.

Antonio has participated in the previous years with other varieties of coffee in the Cup of Excellence program, becoming one of the small producers that promote the benefits of the contest among his neighbors in his department. Chalatenango, also known for it’s excellent weather conditions, allows the bean to obtain remarkable flavors. La Montañita is also known for its plantations of Arabigo, wood production of Oak Tree and Pine.

The winning lot of Pacamara was harvested during the first week of February and rested until the end of March. The average age of the trees are 7 years old.

After being harvested, the cherries were depulped the same day, fermented for 12 hours, then washed and dried in patios, and finally stored in warehouses with 12 degrees of humidity.