El Salvador Santa Rosa Honey
Reviews.
Rose. Concord Grape. Milk Chocolate. Pink Grapefruit.
Ships within 1 week after roast date
100% specialty arabica coffee beans only
Onyx's coffee beans are at their peak 2 to 3 weeks after roasting
| Origin | El Salvador |
| Variety | Pacamara |
| Processing | Red Honey |
| Preferred Extraction | Filter & Espresso |
| Roast Level | Light Agtro #125 |
| Production Roaster | Loring S70 Peregrine |
About this coffee:
This deeply sweet, honey processed coffee from the northern Chalatenango Mountains is one of our favorite annual offerings. Finca Santa Rosa is owned by our good friend, Jorge Rivera, whom we have been working with for many years. Concord grape is the most forward note in the cup starting the journey of this complex flavor profile.
The Story:
Season after season, the coffees we purchase from Jorge Raul Rivera tend to be some of our top lots of the year. Raul has a razor-sharp attention to detail, which is what it takes to produce award-winning coffees so consistently. That focus extends far beyond just processing and drying. Each season, we cup offerings from Santa Rosa that are separated down ‘day lots.’ We cup through these individual pickings to build a profile that we believe best reflects the terroir and processing of Santa Rosa.
This season we cupped these selections at Raul’s lab in San Salvador, with stunning views of the city. Shortly after we made our selections, Raul went on to take first place in the Cup of Excellence. Each season has its unique challenges, and it has been this way since we began to work with Jorge Raul Rivera. The one thing that has been consistent since we first met him at a Roasters Guild retreat nearly seven years ago is Jorge’s willingness to work extremely hard with the highest level of hospitality, which is evident in the quality of his coffee and his relationships. Since our first visit to Santa Rosa where he showed us around his favorite spots in El Salvador, to the season when we could only communicate via WhatsApp, his attention to detail and penchant for quality is what shines the brightest.
Brewing Recipe :
| Espresso | |
| Brewing ratio | 1 : 2.2 |
| Ground coffee | 20g |
| Espresso output | 42g |
| Brew time | 25-35 seconds |
| Filter | |
| Brewing ratio | 1 : 17 |
| Ground coffee | 15g |
| Total water | 250ml |
| Water temperature | 93ºc |
| Brew time | 3 minutes |
In the cup.
How El Salvador Santa Rosa Honey shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.