FINCA MONTECARLOS

Producer: Carlos Batres

The Legacy of Carlos Batres and the Perfection of Pacamara

To speak of Finca Montecarlos is to speak of Carlos Batres, one of the most influential figures in global coffee farming and a pioneer of the Apaneca region. Carlos has been a tireless advocate for quality and the man responsible for positioning Pacamara as the crown jewel of El Salvador.

It is in these lands of Ahuachapán where the Pacamara has found its most sublime expression. Thanks to Carlos’s vision, Montecarlos became the global benchmark for this variety, exporting Apaneca’s excellence to the most exclusive markets in the world—from elite roasters in Japan to the most award-winning coffee bars in Europe and the United States.

A Legendary Terroir: The Apaneca Mountain Range

Located in the highlands of Apaneca, Ahuachapán, Finca Montecarlos is much more than a coffee plantation; it is a sanctuary of biodiversity and genetic excellence. Owned by the Batres family for generations, this estate spans the Apaneca Mountain Range, taking advantage of young volcanic soils and a microclimate of constant cool temperatures that allow for a slow and perfect maturation of the coffee cherry.

Paisaje cafetalero Finca Montecarlos Apaneca Ahuachapán Cordillera Apaneca-Ilamatepec

Elite Varieties: Exclusivity at Academia Barista Pro

At Academia Barista Pro, we maintain a strategic alliance with Carlos Batres to bring the soul of Apaneca directly to your cup. This collaboration allows us to offer our clients exclusive access to micro-lots of exceptional varieties, grown under the strictest sustainability standards:

Pacamara: Bright citrus notes, intense sweetness, and a complex body that sets the global standard for the variety.
Gesha: A floral and elegant infusion with unparalleled sensory clarity, enhanced by the Apaneca climate.

A Unique Terroir: The Las Ninfas Volcano and the Montecarlos Crater

Located on the imposing Las Ninfas Volcano in Apaneca, Finca Montecarlos occupies a privileged and unique position in El Salvador's coffee geography. What sets this estate apart is its astonishing layout: its coffee trees unfold from the foothills to the summit of the volcano, surrounding the crater at all four cardinal points (North, South, East, and West).

This exceptional geography allows for a diversity of Strictly High Grown (SHG) microclimates, where the trees are nourished by deep, mineral-rich, young volcanic soils. The combination of perfect solar exposure on all slopes of the crater and the mineral wealth of the Las Ninfas Volcano results in a specialty coffee with a complexity and body that only such an impressive environment can produce.

Water Purity: Processing with Natural Spring Mineral Water

A fundamental pillar of quality at Finca Montecarlos is the use of its natural water resources. The estate has its own mineral water springs that flow directly from the heart of the Las Ninfas Volcano.

Unlike conventional industrial processes, Montecarlos utilizes these pure water sources for the milling and washing of the beans. This method ensures the coffee retains its sensory clarity and natural essence, free of contaminants. The use of mineral water from the Apaneca terroir not only enhances the bright notes of each variety but also reaffirms our commitment to sustainable, minimal-intervention processing.

MEET THE FARM

A Decades-Long Alliance: Our Experience at Finca Montecarlos

Our relationship with Finca Montecarlos was solidified in 2014, following a personal invitation from Carlos Batres to explore the origin of his success. With an impeccable career spanning over 40 years in the global coffee industry, Don Carlos has made his name synonymous with technical excellence and unsurpassed quality in the most demanding international markets.

During our stay, we witnessed the meticulous attention to detail that defines every stage of production, from genetic selection to wet milling. One of the most memorable moments of this bond was sharing a French Press prepared by our host at the summit of the property—a unique sensory experience overlooking the volcanic lake inside the crater, where the majesty of the surroundings translates directly into the purity of the coffee we offer today at Academia Barista Pro.

Montecarlos Estate, Apaneca, El Salvado, Carlos Batres

Science and Purity: The Exclusive Triple-Washed Process with Effervescent Water

The exceptional quality of this coffee begins with selective hand-picking, where only cherries at their optimal ripeness (the exact sugar point) are accepted. After depulping, the beans undergo a refinement method unique in the world: a triple-wash process using exclusively effervescent mineral water that flows naturally from the estate's springs.

The natural effervescence of the volcanic water acts as a deep yet delicate cleansing agent, removing impurities while preserving the integrity of the embryo and the density of the bean. The result is a cup of astonishing sensory clarity, featuring bright acidity and a clean flavor that only the volcanic terroir of Finca Montecarlos can provide.

Tradition and Heritage: The Historic 1930s Mill

The excellence of Finca Montecarlos is rooted in an absolute respect for coffee heritage. The estate preserves and operates a historic mill (beneficio) dating back to the 1930s, a masterpiece of engineering that allows for traditional and meticulous processing.

Unlike modern industrial methods that prioritize speed, this vintage system allows for a slower handling of the grain that respects its cellular structure. The use of this classic machinery, maintained with artisanal precision, guarantees that Montecarlos coffee maintains the authentic and consistent cup profile that has earned it worldwide fame. In this mill, the technology of the past meets modern science to protect the sensory integrity of every harvest.

Canales de Agua en Montecarlos Estate, El Salvador

Gratitude and Partnership: The Human Factor Behind Montecarlos

We wish to express our deepest gratitude to Don Carlos and Doña Julie Batres for their unconditional warmth and hospitality. Learning the origin of their excellence firsthand has been a privilege that marked a turning point in our journey within specialty coffee.

At Academia Barista Pro, we value not only the technical quality of the bean but the legacy and the heart of those who make it possible. The mark that Don Carlos and Doña Julie have left on our path is the foundation of the passion with which we roast and share the fruits of Finca Montecarlos with each of our customers today.

Cerezas Maduras de café recién recolectadas en Montecarlos Estate

Slow Drying on Clay Patios: Natural Thermal Control

After washing, the Finca Montecarlos beans begin a journey without mechanical friction, transported by a system of gravity-fed hydraulic channels. This traditional method ensures maximum physical care of the parchment before reaching the most critical stage: sun drying.

Unlike conventional concrete, our beans rest on authentic clay patios for a period of 15 to 20 days. The clay acts as a natural thermal regulator: its thermal inertia allows it to absorb excess heat during the day (cooling the bean) and release it slowly at night to maintain a stable temperature. This cycle slows down the drying process, allowing sugars and organic acids to stabilize uniformly within the bean. The result is exceptional cup consistency and an extended shelf-life for the green seed.