Perched on the rim of a dormant volcano in central El Salvador, the Montecarlos estate is bursting with incredible coffees. It’s managed by fifth generation producer Carlos Batres, a longtime partner for Passenger, and the roaster strives to offer this washed Bourbon year round. We tasted a light, tea-like body, a lime citric acidity, and deliciously approachable notes of milk chocolate, dried apricot, and pear.
Bag Size: 10 oz (283 g)
Origin: Apaneca, El Salvador
Elevation: 1600 - 1800 MASL
Varietal: Bourbon Process
Roaster Tasting Notes: Clementine, Cocoa, Roasted Nuts
We Tasted: Milk Chocolate, Dried Apricot, Pear
All coffees are roasted to order and shipped direct from the roaster.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Passenger was named Best Coffee Roaster in Pennsylvania by Food & Wine Magazine in 2022. A certified B-Corp, they roast deliciously memorable coffees in a way that demonstrates the viability of an equitable supply chain. We’ve featured their coffees multiple times on Fellow Drops, and we’re delighted to share more of our favorites here.
Using Stagg [X] Dripper
Coffee: 15g ground medium-fine (setting 3 on Ode Gen 1, setting 3-4 on Ode with SSP Burrs)
Water: 225g at 210°F
Steps: Pour 50g of water for bloom, then pour to 125g, final pour to 225g
Total Brew Time: 2:45
French Press Recipe
Using Clara French
Press Ratio: 14:1
Coffee: 60g ground coarse (setting 5 on Ode with SSP Burrs)
Water: 840g at 210°F
Steps: Add coffee and water, then stir and replace lid.
Let sit for 5 minutes and 30 seconds, then remove lid, break crust, and plunge gently.
Recipe Dose: 20g
Brew Time: 28-35 seconds
Pump Pressure: 7 bars