El Salvador Coffee Bean Flavor Features Sun-baked El Salvador Coffee Features Tropical Fruit Sweet

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Front Street-El Salvador Santa Rosa Manor Sunshine Pacamara

When Jorge Raul Rivera1979, the founder of Santa Rosa, bought Santa Rosa Farm, coffee prices were in their heyday. 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 farm. 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 that time, the government was encouraging forestry, and they thought it was more feasible to grow pine trees on farms than coffee.

In 2003, the CoE,Jorge brothers in El Salvador realized that it was time to grow coffee as originally envisaged, and with the mentality of vowing to win the championship, they selected those of the Pacamara tree species that showed the flavor advantage of Maragogype, one of the parents of the variety. The previously planted pine trees have become good shade trees in this hot and dry climate.

Santa Rosa brings together the coffee knowledge legacy of Jorge, who is not only a professor at the University of El Salvador, but also has taught coffee cultivation and processing for 10 years. He has been in this field since 1978 and was a pioneer in bringing coffee cultivation to northern El Salvador (Charatnango). Santa Rosa's planting, picking and post-processing are carried out in strict accordance with the guidelines to ensure the quality and delicacy of coffee.

The Santa Rosa Manor in El Salvador is basking in the Pacamara.

Producing area: Charette Nanguo Santa Rosa Manor, El Salvador

Variety: Pakamara Pacamara

Altitude: 1500-1600masl

Treatment: Natural in the sun

Cup evaluation: when hot, berries, jackfruit and cream have distinct flavors, subtle floral aromas and caramel sweetness; when changing temperature, the acidity changes delicate and rich, and with the decrease of temperature, the acidity of berries, apricots and tropical fruits are intertwined; the overall texture is thick, taffy and caramel tail thick and long-lasting

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