Jorge Raul Rivera - Pacamara Washed

MEET THE PRODUCER | From an early age, Jorge Raul Rivera knew he wanted to build a career in agriculture, but he didn’t start with coffee. In 1979, Jorge and his brother, José Roberto, purchased a farm named Finca Santa Rosa, which produced pine resin when they acquired it. The first Pacamara seeds weren't planted at Finca Santa Rosa until 2003, after Jorge and José attended their 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 the El Salvador competition a staggering three times in six years, from 2014 to 2019. He’s 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 | We’ve bought a lot of honeys and naturals from Jorge Raul Rivera in the past, but this is our first year purchasing a washed lot from him. When we tasted a sample of this coffee, it felt like a shining example of quality from a traditional washed process.

TAKE A SIP | Vibrant and fresh, this lot transcends the typical flavors we associate with Pacamara. While often savory, this coffee bursts with fresh fruit notes, like black currant and tart plum. Oddly reminiscent of our favorite Kenyan coffees, this coffee brims with sweetness, particularly expressed as toffee. The sweetness informs a lovely, round, full mouthfeel, and the finish leaves us with a pleasant hint of black tea.

Origin | Chalatenango, El Salvador

Producer | Jorge Raul Rivera

Farm | Finca Santa Rosa

Process | Washed

Variety | Pacamara

Elevation | 1700 MASL

Produced by Jorge Raul Rivera in the Chalatenango region of El Salvador, this lot showcases the distinct characteristics of the Pacamara varietal. Known for its large bean size and complex profile, Pacamara is often celebrated for its ability to bridge the gap between deep, savory notes and bright acidity. This specific selection, roasted by Black & White Coffee Roasters, undergoes a washed process, which typically emphasizes the clarity and structural acidity of the coffee.

In the cup, drinkers can expect a nuanced interplay of black currant and tart plum, balanced by the grounding sweetness of toffee and the refined finish of black tea. While individual experiences vary, those looking to better identify these specific descriptors may find the flavor wheel a helpful tool for mapping the transition from the initial fruit-forward brightness to the lingering, tea-like finish. This offering represents a precise expression of high-altitude cultivation at 1700 masl.