Jorge Raul Rivera - Pacamara Honey

MEET THE PRODUCER | We are pretty big fans of Jorge Raul Rivera and his stunning Pacamara coffees - as evidenced by his regular appearance on our menu throughout the year. We've enjoyed a personal relationship with Jorge for many years and believe he produces some of the very best Pacamara lots on the planet. In fact, it was one of Jorge's coffees that changed our minds about Pacamara as a variety, and we've been greedily buying up his lots ever since.

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 honey lot is vibrant, complex, and fruity-but-not-funky, reminding us of some of our favorite Ethiopian coffees. Nectarines and blackberries are the predominant fruit characteristics, paired with a lovely acidity that reminds of cara cara oranges. The sweetness, like dark honey, lingers on the palette and contributes to the complexity of this cup.

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Origin | Chalatenango, El Salvador

Producer | Jorge Raul Rivera

Farm | Finca Santa Rosa

Process | Honey

Variety | Pacamara

Elevation | 1700 masl