Finca Santa Rosa Washed
Finca Santa Rosa Washed
Coffee Expression The floral notes of the Pacamara shine here, backed up by juicy blood orange and milk chocolate
Producer We visited Raul again at Santa Rosa in March of 2023, and this is the sixth time we have purchased coffee from Raul
Whole Bean Coffee / Both for filter and espresso
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. Learn more about water and the effect it has on taste here.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.
Producer Raul Rivera
Altitude 1550 masl
Harvest March 2023
Shipping & Delivery
· Free shipping available
· Ships within 1-3 days from Denmark
· Coffee is roasted to order
This is our sixth year buying coffee from Jorge Raul Rivera. Raul is a second generation coffee producer, based just outside the town of La Palma, in the far north-west of El Salvador, close to the border with Honduras. His farm, Finca Santa Rosa, is located at around 1550 masl on the slopes of El Pital, El Salvador’s highest point. The farm is planted mainly with the famed Salvadoran varietal Pacamara, and has produced some of the country’s highest quality coffees in recent years.
Cup of Excellence
Years of work have resulted in three overall wins in Cup of Excellence, in 2014, 2017 and 2019, all with their honey-processed Pacamara. The pine from the old timber plantations has been retained as shade for the coffee, always reminding us of a Scandinavian pine forest during our visits. The pine needles capture moisture from evening mists and distribute it in the soil, while providing a source of organic material when they fall. Visiting Raul is always a treat, he’s a genuinely passionate professional whose enthusiasm is rather infectious; Raul is always keen to share his knowledge, nerding coffee, whisky and cars.
This year he was keen to show us a new plot of Geisha, with a small harvest expected in 2024. The pride he takes in every single detail of the farm and step of the process is obvious, and this translates into the incredibly high quality lots of coffee he is able to produce.This is the first time in a few years that we’ve been able to share a washed Pacamara lot from Raul, with a more crisp and fresh flavour profile than the honey and natural lots we share each year.