Santa Rosa Honey

This batch #1 is one of the batches that make up our direct dealing action with producers in Chalatenango, El Salvador with whom we have worked, another year, getting involved in the processes in order to start cooking our batches from minute zero.

Santa Rosa is the crown jewel of the Rivera family. They originally purchased this farm with the goal of reforesting the lost native forest. Coffee cultivation came later, when they discovered that the pine canopy created a distinct microclimate that helped develop better flavors under the shade of the trees. At the same time, Jorge Raúl Rivera worked on his own Pacamara variety, selecting the plants that produced the highest quality fruit. These were then planted on the farm, a perfect fit.

Thanks to the effort and meticulous work of the family, this year they have won the Cup of Excellence again with a score of 91.28 points, repeating the award they had already won in 2014.

We can thus assure that it is a farm that was created in a unique environment and intended exclusively for the production of very high quality, which is what all its practices focus on.

This coffee has been processed entirely on the family farm for the first time this year. The ripe cherries were picked and left to rest for 24 hours before being pulped and soaked several times to prevent unwanted fermentation. The pulped fruit was then placed on raised African beds with honey, where it rested for a total of 21 days in the shade.