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MEET THE PRODUCER | From an early age, Jorge Raul Rivera knew he wanted to build a career in agriculture - but coffee isn't where he got his start. In 1979, Jorge and his brother, José Roberto, purchased a farm named Finca Santa Rosa, which was a pine resin production farm at the time they acquired it. In fact, the very first Pacamara seeds weren't planted at Finca Santa Rosa until 2003, after Jorge and José attended their very first Cup of Excellence auction.

Today, Jorge owns and operates four coffee farms across Chalatenango, and he's made quite a name for himself at those COE auctions - Jorge has won Honduras a staggering three times in six years, from 2014-2019. He has used his extensive education from an agricultural college in Honduras and the agricultural economics program at LSU to transform a small town agricultural endeavor into an internationally recognized coffee empire.

TRUST THE PROCESS | The honey processing method can be thought of as an "in-between" method of processing, compared to washed and naturally processed coffees. Using this method, the coffee is picked and sorted as red cherries before being pulped (removing the skin of the coffee cherry), but the small layer of fruit underneath the skin is left behind. The seeds - with their sticky fruit intact - are set out to dry, either on raised beds or patios. It is this added contact time between the fruit and the seed that, when done well, adds a characteristic sweetness to honey processed coffees.

TAKE A SIP | As a variety, Pacamara is known for its propensity toward the savory, often possessing herbaceous or even onion-y flavor characteristics. This coffee is certainly none of those things. Instead, this year's lot is funky-but-fun, similar to many of our favorite orange wines. It's both chocolatey and fruity, like pairing a square of craft chocolate with a lone blackberry straight off the charcuterie board. Passionfruit candy is a real nuanced and welcome addition to the party. As with every year before this one, Jorge's Pacamara lot really stands alone in a category all its own - there is no other coffee on our menu quite like it.

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Origin | Chalatenango, El Salvador

Producer | Jorge Raul Rivera

Farm | Finca Santa Rosa

Process | Honey

Variety | Pacamara

Elevation | 1700 masl