Finca Santa Rosa P73, El Salvador, Honey
- Regular price
- $22.00
- Sale price
- $22.00
- Regular price
-
- Unit price
- per
Apricot, mandarin and black tea
200g
rare find
COFFEE PROFILE
This Honey processed Pacamara offers vibrant notes of mandarin, black tea complexity, and a sweet apricot finish, creating a harmonious and indulgent flavour experience.
| TASTES LIKE | Apricot, mandarin and black tea |
| ROAST | Filter |
Story
Finca Santa Rosa, perched in the highlands of Chalatenango, El Salvador, on the slopes of El Pital, operates at elevations between 1,550 and 1,800 metres above sea level. Established in 1979 by brothers Jorge Raul Rivera Jr. and José Roberto as a pine resin plantation, the farm transitioned to coffee in 2003, interplanting Pacamara beneath the pine canopy. This blend of forest and coffee cultivation fosters a unique ecosystem that promotes shade, biodiversity, and healthy soils, enhancing the beans' terroir-driven character.
Under Jorge Raul Rivera's leadership, Finca Santa Rosa has gained international acclaim for its exceptional Pacamara, a variety native to El Salvador known for its large bean size and complex cup profile. The farm has earned multiple Cup of Excellence awards, in 2014, 2017, and 2019, cementing its status as one of the country’s most innovative specialty producers.
The honey-processed Pacamara, represented in lot P73, embodies Santa Rosa’s unique approach, offering notes of ripe grape, raw sugar, chocolate, and florals, framed by the cool mountain climate. Today, Finca Santa Rosa stands as a benchmark of Salvadoran coffee excellence, blending family heritage, ecological stewardship, and varietal innovation
| PRODUCER | Jorge Raul Rivera Jr |
| REGION | Chalatenango |
| VARIETAL | Pacamara |
| PROCESS | Honey |
| ALTITUDE | 1550-1800 masl |
Origin
Chalatenango, El Salvador
Coffee cultivation in Chalatenango, El Salvador's northernmost department bordering Honduras, developed later than in other regions like Ahuachapán and Santa Ana. Although coffee was introduced to El Salvador in the mid-19th century, Chalatenango's rugged mountains and limited infrastructure kept it relatively isolated. Throughout the 20th century, coffee production was modest, with smallholder farmers growing mainly Bourbon and Typica on small plots.
The region's high elevations, ranging from 1,400 to 1,800 metres, offered excellent conditions for coffee cultivation. However, Chalatenango's potential remained underrecognized until the early 2000s when the specialty coffee movement gained momentum. Producers began experimenting with Pacamara, a large-bean hybrid developed in El Salvador, which thrived in the department's cool climate and fertile soils.
Chalatenango's breakthrough came in 2007 when a Pacamara lot from the region won the Cup of Excellence, placing it firmly on the specialty coffee map. Since then, Chalatenango has earned a reputation for producing some of El Salvador's most distinctive and award-winning coffees. Today, coffee from Chalatenango is celebrated for its clarity, sweetness, and complex fruit and floral notes, making it one of the most dynamic and exciting coffee origins in Central America.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00. |
| Best Freeze Date | 7-12 days after roast |
