El Salvador Santa Rosa Honey

Our relationship with Finca Santa Rosa spans more than a decade, with the last eight years shaped by an increasingly collaborative process of selection, feedback, and refinement. Raul’s precision in agronomy, processing, and lot separation allows us to cup and build our purchases from individual day lots, selecting only Pacamara coffees that meet an exceptionally high quality threshold.

The El Salvador Santa Rosa Honey, roasted by Onyx Coffee Lab, represents a distinct expression of the Pacamara varietal. Cultivated by producer Raul, this lot utilizes the red honey process, a technique that leaves a portion of the coffee cherry’s mucilage intact during drying. Generally, processing methods like honey processing are employed to influence the final cup profile, often bridging the gap between the clarity of washed coffees and the intensity of natural-processed beans.

Because Pacamara is known for its large bean size and complex, often bold character, the interaction between this specific varietal and the honey process creates a unique sensory experience. When evaluating the nuances of such a coffee, tasters often refer to the flavor wheel to identify the specific fruit and sweetness characteristics that emerge from the drying process. This offering from El Salvador highlights the careful balance producers must maintain to showcase the inherent qualities of the bean.