Santa Rosa Lot P58, El Salvador, Honey
- Regular price
- $26.25
- Sale price
- $26.25
- Regular price
-
- Unit price
- per
Plum, tropical and raisin
200g
rare find
COFFEE PROFILE
This Pacamara lot from Santa Rosa is the first of many beautiful 'Rare' coffees we will have on offer. Showcasing very ripe, exotic and sweet fruit qualities, this Honey processed filter has strong tropical notes, plum flavours and as it cools, becomes velvet-like with sweet raisin notes.
| TASTES LIKE | Plum, tropical and raisin |
| ROAST | Filter |
Story
Jorge Raul Rivera Jr., a prominent coffee producer from El Salvador, has made a significant impact on the global specialty coffee scene. Born into an agricultural family, Jorge inherited a passion for farming and expanded his father’s enterprise, Rivera Coffee, into a brand of international repute. After studying agricultural economics at Zamorano Pan-American School in Honduras and earning a master's degree from LSU in 2007, Jorge returned to his family’s farm to focus on coffee cultivation.
In 2003, Jorge and his brother Jose Roberto diversified their pine resin farm, Finca Santa Rosa, by planting the Pacamara coffee variety. Motivated by the El Salvador Cup of Excellence (CoE) programme, they aspired to produce award-winning coffee under the farm's pine tree canopy. Jorge's dedication paid off as he won the CoE three times—in 2014, 2017, and 2019—cementing his status as one of El Salvador's leading coffee producers.
Jorge's coffee philosophy emphasizes sustainability and quality, with a keen eye for detail in natural and honey processing methods to enhance flavour profiles. His Pacamara beans from Finca Santa Rosa are celebrated for their complex, fruit-forward notes. Beyond coffee, Jorge continues to harvest pine resin, ensuring a sustainable and diversified business. He actively collaborates with international partners to promote direct trade relationships, fostering a deeper connection between producers and buyers.
| PRODUCER | Jorge Raul Rivera Jr. |
| REGION | Chalatenango |
| VARIETAL | Pacamara |
| PROCESS | Honey |
| ALTITUDE | 1550 masl |
Origin
Chalatenango, El Salvador
Chalatenango, located in northern El Salvador, is distinguished by its unique geographical and climatic attributes, making it a premier coffee-growing region. With altitudes ranging from 1,200 to 1,600 meters, it stands as one of the highest coffee-producing areas in the country. The region's high altitude, volcanic soil, and dry, cool climate create optimal conditions for specialty-grade coffee production.
The slow maturation of coffee cherries due to the dry conditions during harvest enhances the complexity of Chalatenango's coffee, resulting in bright acidity, pronounced fruity notes, and balanced sweetness. Many farms use native trees, such as pines, for shade, promoting sustainable practices. Chalatenango is renowned for the Pacamara variety, a hybrid known for its large beans and unique flavours, including tropical fruits and clean acidity.
The region's coffees consistently excel in competitions like the Project Origin Late Harvest Auction and the Cup of Excellence, boosting international demand and auction prices. Producers often use traditional and innovative processing methods, such as honey and natural processing, to accentuate Chalatenango’s unique terroir, solidifying its reputation in the global specialty coffee market.
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 91 degrees C. Start with a 60g bloom for 32 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 |
