El Salvador Raul Rivera Pacamara Honey

This Pacamara Honey lot was produced by Raul Rivera in San Ignacio, Chalatenango, El Salvador. The natural sweetness and floral character of Pacamara are complemented by the complexity and depth created through the honey process. The cup presents ripe fruit notes reminiscent of red wine, dried dates, and cherry, followed by a vibrant and lingering floral finish.

Raul Rivera manages Finca Santa Rosa, located in San Ignacio in the Chalatenango region of El Salvador. The farm has achieved outstanding results in numerous coffee competitions, including three victories at the Cup of Excellence.

Recognized as one of El Salvador’s leading coffee farms, Finca Santa Rosa is dedicated to careful cultivation and production methods that bring out the distinctive character of the Pacamara variety.

Finca Santa Rosa is located at an elevation of 1,450–1,600 metres, surrounded by a beautiful forest of pine trees. The farm primarily focuses on cultivating the Pacamara variety.

The cool climate allows the coffee cherries to ripen slowly, giving them time to develop abundant organic acids and natural sugars. These conditions contribute to the rich fruit character, floral aromatics, and complexity found in Santa Rosa’s Pacamara coffees.

This coffee is processed using a traditional honey method. After the outer fruit is removed, part of the mucilage is left on the beans, which are then transferred to African raised beds and slowly dried under the sun.

This careful drying process enhances the natural floral aroma and sweetness of the Pacamara variety, while adding ripe fruit character, a smooth and syrupy texture, and the complexity and depth associated with honey-processed coffees.