San José
The Nicolia Farm began in 2017 when Carlos Monté decided to cultivate five unique coffee varieties in the Los Naranjos region of El Salvador. Using innovative techniques like natural drying, honey processing, and special fermentation, Carlos succeeded in producing coffee with distinctive flavors that reflect the fertility of the volcanic soil in the area. He established an advanced processing facility on the farm to ensure the highest quality at every stage of production, making Nicolia coffee a favorite among coffee enthusiasts worldwide.
Location
El salvador
Height
1,100
Varieties
Icatu
كاستيلو
Content
Tasting notes
Fruity, high sweetness, cherry, rich body
The coffee beans are fermented in sealed barrels for 96 hours in a temperature-controlled cellar, with special microbes added to regulate fermentation. Afterward, the beans are transferred to the Benicio El Carmen mill to dry on African beds for 28 to 30 days.
