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El Salvador

Finca Santa Rosa Honey

Finca Santa Rosa Honey

A softly floral honey processed Pacamara lot from three time Cup of Excellence winner Raul Rivera in El Salvador. 

Regular price Kr. 185,00 DKK
Regular price Sale price Kr. 185,00 DKK
incl. vat/tax
Size

About

Coffee Expression The floral notes of the Pacamara shine clearly through the sugary sweet character produced by the honey process, tied together by a crisp blood orange freshness. 

Producer We visited Raul again at Santa Rosa in March of 2023, and this is the seventh time we have purchased his coffee. 

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Raul Rivera

Region Chalatenango

Altitude 1550 masl

Varietal Pacamara

Process Honey

Harvest March 2024

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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Raul Rivera

This is our seventh year buying coffee from Jorge Raul Rivera. Raul is a second generation coffee producer, based just outside the town of La Palma, in the far north-west of El Salvador, close to the border with Honduras. His farm, Finca Santa Rosa, is located at around 1550 masl on the slopes of El Pital, El Salvador’s highest point. The farm is planted mainly with the famed Salvadoran varietal Pacamara, and has produced some of the country’s highest quality coffees in recent years.

Finca Santa Rosa

Jorge Raul Rivera Sr. began growing coffee in the region around La Palma in 1979. He was one of the first to grow coffee in the area, and one of the few that stayed during El Salvador’s brutal civil war, as many others abandoned their land, sold cheap and fled into neighbouring Honduras. As El Salvador began to settle again after the war, the Riveras bought the land that would become Finca Santa Rosa, and began to grow timber, due to government subsidies aiming to help the post-war rebuilding effort.

Years of work have resulted in three overall wins, in 2014, 2017 and 2019, all with their honey-processed Pacamara. The pine from the old timber plantations has been retained as shade for the coffee, always reminding us of a Scandinavian pine forest during our visits. The pine needles capture moisture from evening mists and distribute it in the soil, while providing a source of organic material when they fall. 

This Honey Pacamara is becoming somewhat of a feature coffee for us here at La Cabra, with the floral notes of the Pacamara shining clearly through the sugary sweet character produced by the honey process, tied together by a crisp blood orange freshness.

Honey Pacamara