El Salvador Santa Rosa Honey

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bright
  30
• Sweet
  25
• Clean
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak 2 to 3 weeks after roasting, so there's no rush to brew. A Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. honey-processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from El Salvador El Salvador Santa Rosa Honey is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting., red honey processed single origin grown by Jorge Raul Rivera on Finca Santa Rosa in the Chalatenango Mountains. It is built for drinkers who love a clean, fruit-forward cup — bright pink grapefruit, deep concord grape and a soft rose lift over milk chocolate sweetness. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Rose · Concord Grape · Milk Chocolate · Pink Grapefruit Medium-bodied and syrupy-sweet from the honey process, with juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. grape and grapefruit acidity and a long, chocolatey finish. Coffee Details Origin El Salvador Region Chalatenango Mountains Farm Finca Santa Rosa Producer Jorge Raul Rivera VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Pacamara Processing Red Honey Roast Level Light (Agtron #125) Tasting Notes Rose, Concord Grape, Milk Chocolate, Pink Grapefruit About This Coffee Finca Santa Rosa sits high in the northern Chalatenango Mountains, where producer Jorge Raul Rivera farms with a razor-sharp attention to detail. Each harvest is picked and dried in separate day lots, then cupped selection by selection to build a profile that best reflects the terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. and red honey processing of Santa Rosa. The result is one of El Salvador's most complex and consistently award-winning coffees. Rivera's commitment runs deep: the same season these lots were selected, he went on to take first place in the Cup of Excellence, El Salvador's most prestigious coffee competition. That standard of quality and care is exactly why we're proud to roast Santa Rosa for Malaysian home brewers. How to Brew El Salvador Santa Rosa Honey This coffee shines as both filter and espresso. Use the recipes below as your starting points. Espresso Brewing ratio 1 : 2.2 Ground coffee 20g Espresso output 42g Brew time 25-35 seconds Filter Brewing ratio 1 : 17 Ground coffee 15g Total water 250ml Water temperature 93°C Brew time