Introduction to El Salvador Santa Rosa Estate Pacamara Anaerobic Process Specialty Coffee

Professional coffee knowledge exchange | For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee - El Salvador Santa Rosa Pacamara Anaerobic Processing

El Salvador Santa Rosa Pacamara Anaerobic/Aerobic Honey Lot.27

El Salvador Santa Rosa Estate Pacamara variety anaerobic/aerobic dual fermentation honey processing method micro-batch No. 27, 24-hour fermentation

Flavor Description

Upon grinding, you can experience a strong wine aroma, with notes of rum, passion fruit, and mango fragrance.

Continuing to the cupping, there's a strong wine flavor, fruit cocktail, passion fruit juice, and mango, accompanied by raisins, peach, and floral notes. The flavor is robust and intense.

Coffee Details

Country: El Salvador

Region: Chalatenango, La Palma

Estate: Santa Rosa

Producer: Jorge Raul Rivera III

Altitude: 1,600 meters

Variety: Pacamara

Annual Rainfall: Approximately 1,500 - 2,000 mm

GPS: 14.353636, -89.154748

Processing Method: Innovative experimental honey processing method

Santa Rosa Estate's status in El Salvador is akin to that of El Injerto in Guatemala. In the Cup of Excellence competitions over the past five years, except for 2016 when the event was not held, Santa Rosa Estate has won two championships, one third place, and one eighth place. Notably, the winning bid for the 2017 championship reached as high as $95.7 per pound, setting the highest bid record in the history of El Salvador's COE.

This is almost double the highest bid from previous years. It was also the first time current estate owner Jorge Raul Rivera participated with his innovative honey processing method, immediately conquering the palates of judges and buyers, shocking the entire Salvadoran coffee industry.

Santa Rosa Estate was purchased by the current owner's father, Jorge Raul Rivera (same name, 1938-2013), and uncle Jose Roberto Rivera during El Salvador's civil war. At that time, besides the extremely difficult conditions due to the civil war, coffee prices were also very low, so initially, they didn't grow coffee.

When COE decided in 2002 to begin hosting events in El Salvador, they saw the opportunity in specialty coffee and decided to fully commit to growing specialty coffee.

Santa Rosa Estate are traditional coffee growers who have an irrevocable love for the Pacamara variety and only grow Pacamara. Unfortunately, Jorge Raul Rivera passed away in May 2013, missing the opportunity to witness the glory of the estate he built winning the 2014 COE championship.

Although current estate owner Jorge Raul Rivera III grew up immersed in the farm environment, he received a formal education and has complete experience in the financial industry - truly a financial talent. After his father's death in 2013, he took on the responsibility and resolutely decided to leave everything behind to inherit the family business and devote himself to coffee cultivation. Coincidentally, he immediately won the championship in the 2014 Cup of Excellence. The story of father and son working together, passing the torch, has become another celebrated tale.

Jorge Raul Rivera III not only inherits the family's traditions but also builds upon them to pioneer new trends.

Knowledge Extension

Pacamara is a hybrid variety of Typica variant Maragogipe and Bourbon variant Pacas.