How about El Paso Camara Flavor COE Champion

Jorge Raul Rivera, founder of Santa Rosa, is not only a professor of coffee cultivation and post-processing at the University of El Salvador for 10 years, but has also been involved in this field since 1978, a pioneer in bringing coffee cultivation to the north of El Salvador (Charatnango). When Santa Rosa was bought in 1979, coffee prices were in their heyday. But at that time, the civil war in El Salvador had just broken out, and the La Palma area where the farm was located was the area with the most armed conflict. The farm had only natural pine trees and no access to the actual planting area, and Jorge envisioned turning the land into a coffee plantation. When the infrastructure such as access roads was completed, coffee prices were hit hard, and Jorge and his brothers began to rethink the future development of the farm. At this time, the government is encouraging forestry, and they think it is more feasible to grow pine trees on farms than to grow coffee. It was not until 2003 that the CoE,Jorge brothers in El Salvador realized that it was time to grow coffee as originally intended, and with the mentality of vowing to win the championship, they selected the genetically modified Pacamara tree species, which showed the flavor advantage of one of its parents, like beans (Maragogype).

In 2011, Santa Rosa won the fifth place in El Salvador's COE in her second harvest year. Unfortunately, Jorge Raul Rivera died in May 2013, the month the coffee blossoms bloomed after the first rain in El Salvador. In 2014, for the first time, the manor won the championship with Lot 2 planted at a relatively low altitude (1500 meters) and Lot 1 with the most sunshine at the highest elevation (1600 meters). At the same time, it took part in the COE of that year, and the honey-treated Lot 2 won the championship. This is also the first time that Santa Rosa has used honey treatment, and Jorge's son and current landowner believes that this approach can improve all the qualitative properties of coffee. Three years later, Santa Rosa once again won the El Salvador COE championship in 2017 with honey-treated Pacamara, with a high price of 95.70 US dollars per pound.

Variety: Pakamara Pacamara

Haiba: 1500-1600masl

Treatment method: honey-treated Honey

Cup test evaluation:

Hot taste with acidity of apricot and pineapple, subtle vanilla flavor, jackfruit and caramel flavor at the end of entrance, transparent and delicate acidity at medium temperature, outstanding sweet texture like syrup, taffy flavor, thick and solid.