El Salvador Raul Rivera Pacamara Lot P94 Honey

Flavor: Winey, Dried Dates, Cherry, Floral

Origin: El Salvador
Region : San Ignacio, Charatenango
Altitude: 1450-1600m
Producer: Raul Rivera
Farm: Finca Santa Rosa
Variety: Pacamara
Process: Honey


[Recipe/Pairing]
Drip (for 1 cup): 14g powder, 250g hot water
This Pacamara coffee is grown in the Chalatenango region of El Salvador at an altitude of 1,450-1,600 meters. Its mellow acidity, reminiscent of red wine or cherries, harmonizes with a light sweetness, creating a rich impression from the first sip. Over time, the sweetness of dried dates and raisins spreads, developing a rich, floral aroma and a creamy texture.
It pairs perfectly with chocolate baked goods and sweets made with dried fruit. We especially recommend pairing it with dark chocolate and cherry brownies or nutty biscotti. For breakfast, it also pairs well with yogurt with dried fruit or toast with cinnamon butter.

[Production background]
This lot was produced at the Santa Rosa Farm in the Chalatenango region of El Salvador. The producer, Raul Rivera, is a leading figure in El Salvador's specialty coffee industry and a three-time COE (Cup of Excellence) winner.
The estate primarily cultivates the Pacamara variety, which ripens slowly in the rich natural environment surrounded by pine forests, resulting in a rich, deep flavor rich in organic acids derived from the fruit. This Lot P94 is finished using the traditional honey process, which involves skipping the fermentation step and sun-drying the coffee for 17 days on African beds. This meticulous process and skilled techniques result in a special cup that beautifully combines the richness of the Pacamara variety with the richness of the honey method.


[Regional characteristics]
The Chalatenango region is located in the north of El Salvador and is characterized by its high altitude, cool climate, and fertile volcanic soil. These conditions are ideal for producing coffee with a complex, clean cup, and the region produces a large number of high-quality specialty coffees.
In addition, by combining traditional manufacturing methods with modern quality control, unique micro-lots are produced one after another, and they have received high praise internationally.