Santa Rosa Natural

This coffee exemplifies our firm commitment to establishing direct relationships with producers in Chalatenango. In collaboration with Raúl Rivera, we carry out experimental processes to preserve the original characteristics in our lots from the very beginning.

The San Ignacio region, with its pleasant climate and mountainous terrain, is known as the main source of vegetables in El Salvador. Finca Santa Rosa, acquired by the Rivera family in this region, aims to restore the lost native forest. This environment has created a special microclimate, perfect for growing excellent coffee. The shade of the pine trees has allowed the Pacamara variety to develop magical flavors, establishing this coffee as a winner of several Cup of Excellence awards.

This lot has been processed at the family mill. The ripe cherries were harvested and left to rest for 24 hours before being depulped with several rinses to avoid unwanted fermentation. Subsequently, the fruit was depulped and taken to African beds with the mucilage, where they rested for a total of 21 days in the shade.