Citrus, Smooth, Blood Orange, Bright Acidity, Juicy, Honey, Cashew Nut, Black Tea
Farm: Santa Rosa
Producer: J.Raul Rivera
Area: Chalatenango / San Ignacio
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Santa Rosa, one of the finest farms in El Salvador, boasts numerous accolades from competitions such as Cup of Excellence, garnering worldwide recognition. (Winner of COE in 2014, 2017, and 2019).
Located on the slopes of El Pital, the highest peak in El Salvador, Santa Rosa Farm sits near La Palma, in the northwest region bordering Honduras. Coffee cultivation in this area began in 1979 under the stewardship of Jorge Raul Rivera Sr. At the time, amidst the country's civil war, land was abundant and affordable. Seizing the opportunity, Mr. Raul purchased several plots. Post-war, as El Salvador regained stability, he acquired the land that would become Finca Santa Rosa, starting with governmental subsidies for post-war reconstruction, initially venturing into pine lumber cultivation. Given the lengthy ten-year maturation period for exportable timber, he utilized available spaces, planting the Pacamara variety, native to El Salvador, which became the cornerstone of coffee production at Santa Rosa. The prolonged state of neglect due to the war facilitated Pacamara's growth. Presently, aside from experimental seedlings, Pacamara comprises nearly all plantings.
Moreover, Mr. Raul serves as the representative for the producers' association in the Chalatenango district, actively contributing to the community by offering process support and agricultural guidance to neighboring farmers. Possessing Q-Grader certification and proficient in English from his study abroad experience in the United States, he is not only influential domestically but also globally renowned.
Pacamara is one of the varieties that requires meticulous attention during roasting due to its large bean size. From the moment I tasted this bean sample, I was captivated by its sparkling citrus acidity, and I wanted to showcase this through a light roast. During roasting, I elevated the initial charge temperature to provide consistent energy from the start, while cautiously increasing gas pressure gradually, monitoring its progress. I ensured a development time of about 1:30 after the first crack, ensuring thorough development throughout.
Expect a refreshing, juicy acidity with citrusy notes and a smooth texture that enhances the overall experience. Despite being lightly roasted, you can still savor the distinctively robust body characteristic of the Pacamara variety. Its smoothness resembles that of syrup made from oranges or tangerines. I encourage you to indulge in Pacamara with this coffee.