Ona – El Salvador Santa Rosa Lot P54, Natural Filter 200GR

TASTES LIKE
Black cherry, blood plum, ruby grapefruit and fruity dark chocolate

ROAST
Filter

SOURCING
Handpicked and sorted cherries are separated in fermentation tanks, then dried on African beds for 30 days in full shade, with an average temperature of 20 degrees and 70% humidity. The process is finalised when the moisture content reaches 10% to 12%.

PRODUCER
Jorge Raul Rivera
REGION
Chanatelango
VARIETAL
Pacamara
PROCESS
Natural
ALTITUDE
1500-1600masl

ORIGIN
Chanatelango, El Salvador
Finca Santa Rosa was purchased in 1979 by Jorge Rivera’s father. Initially, he invested in the land for forestry by planting walnut, white oak, and other hardwood trees. The following year a coordinated guerrilla based revolutionary war started, and El Salvador experienced a 12-year civil war. The Chalatenago area was largely affected, and neither Jorge nor his father could visit the farm. Fast forward to the late ’90s, Jorge’s father, now back at Santa Rosa, saw an opportunity to plant coffee amongst the trees. At the time, intercropping and shade growing were unheard of as they slowed coffee growth and affected the yield. However, the benefits can add to the cup profile and are very sustainable. They retained plenty of their forest to provide the necessary shade for coffee trees in the region’s hot and dry climate. Many visitors comment on the unique landscape of this farm as most of the shade comes from pines and resembles more a Scandinavian forest than a tropical, Central American coffee farm.

In 2014 Santa Rosa placed first in the Cup of Excellence, allowing Jorge to reach the international market. In 2017 Raul proved how amazing this farm is by winning COE a second time. Jorge and Sasa started a relationship through email until they finally met in 2015 in Seattle. After a few months, Sasa travelled to El Salvador, and together they had the idea to create an auction to help the producers of the area connect with international buyers. In 2016, Project Origin organised the first ‘Best of El Salvador’ auction that included the participation of more than 60 producers.

Brew guide

How to get the best tasting cup
AGE BEST USED
9-14 days after roast
DOSE
20g
WATER AMOUNT
300g
TEMPERATURE
90°C
BLOOM
60g (30 seconds)
BREW DURATION
2:30
POURS
5 pours (all 60g)
FREEZE DATE
9-12 days after roast