Introduction and suggestion of washing Pacamara Coffee beans in Santa Rosa COE Champion Manor in El Salvador

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El Salvador coffee bean flavor taste manor production area characteristics El Salvador boutique coffee beans

The runner-up bidding batch of "Best El Salvador" Best of El Salvador washing Group

El Salvador Santa Rosa extraordinary Cup Champion Manor

Santa Rosa, which won the Cup of Excellence Cup in El Salvador last month, dreamed of winning the COE championship in the 1/4 century.

Old Rivera Jorge Raul Rivera started growing coffee in La Palma in Chalatenango, Charlotte, in 1979, but there was no coffee garden at the time of the civil war in El Salvador.

Twenty-four years ago, when the price of coffee was at its peak, Rivera and his brother (Jose Roberto) felt the opportunity to buy Santa Rosa, cherishing the dream of the coming golden age of coffee. Unexpectedly, when the construction of the farm was completed, the price of coffee plummeted, and the two brothers did not know what to do. Jose Roberto learned that the government subsidized planting at that time, so she changed course. When Santa Rosa opened in 2000, it did not grow coffee, but pine trees.

In 2002, when the two brothers heard that the "Cup of Excellence Cup" would be held in El Salvador, they decided to return to their own industry to grow coffee, and made a grand ambition to win the "extraordinary Cup" first one day. The extraordinary Cup was first held in El Salvador in 2003. In the same year, Santa Rosa began to grow coffee, targeting the best variety, Pacamara, which is a mixture of Pacas and Maragogype. Rivera chose Pacamara, which is dominated by the elephant bean gene, and he thought the hybrid was better.

Santa Rosa covers an area of 56 hectares, of which the Rivera brothers use 20 hectares to grow coffee and divide them into four roughly equal blocks, and the original pine trees in the garden serve as shade trees. The local climate is quite dry and hot, but with the shade of pine forests, the microclimate has greatly improved, and the whole manor looks more like a Norwegian forest than a tropical rain forest.

Over the past 10 years, they irrigated, fertilized and treated Santa Rosa's coffee in the form of boutique coffee. In 2014, Santa Rosa won the extraordinary Cup! Unfortunately, the old Rivera had passed away the year before and could not see the day when the manor was exuberant.

The current owner of Santa Rosa is Rau (also known as Jorge Raul Rivera), son of Rivera Sr. the winner of Santa Rosa in 2014 was Honey process Pacamara, the first time Santa Rosa competed with honey. In April 2017, Santa Rosa once again won the prize with honey-treated Pacamara, and a month later, it was awarded by Japan Coffee Bean Company at a high price of US $95.70 / lb in the bidding held on May 18.

The elder Rivera not only founded his own Santa Rosa Manor, but also pioneered the cultivation of coffee in the South Fruit region of Charat, which is now the hottest producing area in El Salvador, where several awards for extraordinary cups have been awarded. Contrary to the common sense of good coffee in the volcano region of El Salvador (for example, Santa Ana), Charat Nan Fruit is located in the remote north, very close to the Honduran border, there are no volcanoes, but produce the best coffee in the world! To get to Santa Rosa and nearby farms, it is impossible to get there without a four-wheel drive.

Shalat Nango Santa Rosa Manor Pacamara washing in El Salvador

El Salvador Chalatenango Finca Santa Rosa Pacamara washed

Country of production: El Salvador El Salvador

Producing area: Charat Nanguo Chalatenango

Manor: Santa Rosa Manor Finca Santa Rosa

Owner: Raul Rivera

Altitude: 1500 m

Bean seed: Pacamara Pacamara

Harvest season: February

Treatment: washing washed

Award winning record: two El Salvador Cup of Excellence champions in 2014 and 2017

2011COE: fifth place, 90.69 points

2013COE: 20th place, 85.77 points

2014COE: 1st, 91.41points / 12th, 86.97points

2015COE: No. 8, 88.32 points

2016 "Best El Salvador": champion of tanning / honey treatment group / 2nd place of washing group

2017COE: No. 1, 91.28 points

Cooking suggestions:

Hand punch

The amount of powder is 18g, the amount of water is 300g, and the water temperature is 94 degrees Celsius.

Total cooking time 2:00-2:30 minutes

French filter kettle

Powder quantity 15g, water quantity 280g, water temperature 98 degrees Celsius

The total cooking time is 4 minutes

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