El Salvador Santa Rosa Honey
The story of us buying this coffee starts several years ago with Jorge Raul Rivera traveling to the Roaster’s Guild Retreat to meet roasters. There, he and Mark, our head roaster, became friends. A few months later, we connected with him again at that year’s SCAA Expo. He invited us to visit him at Santa Rosa in the Chalatenango Region, and although we wanted to go, we can’t just pick up and visit every producer. After sampling and buying a small amount of his coffee we were blown away by the quality. His coffees were sweet, clean, and interesting.
The following year we took a chance and visited Raul and Finca Santa Rosa. It’s hard to accurately describe our experience and the kind of hospitality Raul showed us. He took us to his favorite spots-from the beach to the best papusa stand (or papusaria). Next, we went to one of his farms that had been destroyed by fire. Parts of the farm had gone to seed; coffee shrubs grew like they were made to with long, thin limbs with sparse, ripe cherry. There he had hidden Gesha seedlings deep in a gulley, too far from the road for anyone to steal them. We stayed at the processing station for several days. Gerardo, part of the team there, was gracious and welcoming. On one of the days, we were there something went wrong with a portion of the sample roasting. Raul and the roaster stayed up all night redoing the samples. When they finished at 3 am, Raul drove their roaster, who was not feeling well, from Chalatenango into San Salvador to the doctor, almost 100 kilometers away.
Coffees from Finca Santa Rosa are beautiful and unique. Each lot is cared for and documented to the most minute detail. Just as we are every year when we visit.
HISTORY OF SANTA ROSA & EL SALVADOR CIVIL WAR:
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 or his father were able to visit the farm then. Fast forward to the late 90’s and 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 it slowed coffee growth and affected the yield. The benefits though can add to the cup profile and are very sustainable.
Jorge went to agriculture school in Honduras and then to LSU here in the states. He went back to El Salvador and took over the coffee farm refining the fermentation techniques, fertilizers, and varieties. His Pacamaras took 5th place in the 2011 Cup of Excellence. Seeing the progress created, they became even more scientific and in 2014 won 1st place in the Cup of Excellence (COE). What’s even more impressive is that although he won, Jorge did not rest on his laurels, he doubled down on investing in the farm and again won 1st place this year at El Salvador's COE. We happily bought a majority of his crop this year, and we are incredibly excited to share these beautiful coffees with you.
FILTER - Kalita Wave
20g Coffee : 300g Water 205°F
Start timer: Pour 40g water for the bloom - Scale reads 40g
@0:45 Pour 80g - Scale reads 120g
@1:00 Pour 60g - Scale reads 180g
@1:20 Pour 60g - Scale reads 240g
@1:40 Pour 60g - Scale reads 300g
~3:00 Drain Time
We love this coffee’s brightness, sweetness, and body. This recipe was built to highlight those attributes and shows why we keep going back for more Finca Santa Rosa and their honey processed coffees. There’s warm red apple nectar with maple syrup and cranberry that’s oddly fall inspired. Our standard Kalita Wave recipe is also delicious with this coffee, but you’ll experience a warmer acidity and more sweetness + body with this recipe. If under-extracted you’ll get a salty brew and if over-extracted you’ll get a bitter medicinal cup.
Wanna know more about how we brew? Then visit our brew methods page cause "this is how we brew it" (think Montell Jordan when reading that last part).
ESPRESSO - Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars,
Pressure Profile: T0: 4s, T1: 4s, T2: 42s, T3-6: 0s
19g in : ~ 43g out @ ~24 seconds
A very balanced, sweet, and complex espresso. We loved sipping on this for its crisp apple acidity, maple sweetness, and finish with nuttiness and red fruit. Look for balance as you dial-in this espresso, it has a wide range that tastes good, but we found exceptional balance in this range. Smooth transition between flavors with a long lasting sweet aftertaste. This is quite tasty in some steamed milk, single cortado to cappuccino, but the espresso’s subtleties were somewhat lost in larger milk drinks.
El Salvador Santa Rosa Honey
We travel to Santa Rosa every March and purchased all the coffees during the three days of cupping. We paid $5.50 per pound and cupped the honey coffee at 88.25. We bought eight different nano-lots and homogenized them all in the dry mill, creating one large honey Pacamara micro-lot. We called our friend Dana, at Atlas Coffee Importers, who works with Jorge on the regular, to bring the coffee stateside for another $.38 per pound.
- The Coffee Commodity purchase price was $1.04/lb when we purchased this coffee.
- The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee.
* We as a company believe transparency is unbelievably important. However, we decided only to list what is shown here because we don’t know where to stop. Do we list the amount of coffee lost in roasting due to moisture loss? Should we list our roaster Mark's salary? The warehouse rent? The utilities? The point of listing things above is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries. If you have concerns feel free to email us and I’ll write you back when I’m available.
Relationship Coffee is an initiative we, at Onyx, have purposely created to describe our sourcing and buying practices and how we document them. Certifications like Direct Trade, Fair Trade, and others have impacted the coffee communities in mostly positive ways but also in some negative ways. We find that blanket terms and applying them to a multitude of business models no longer describes what we do.
In reality, every company is different, and we wanted to step out from the mold and create a new set of standards that exceeds in every department from quality to transparency to pricing. The growers, exporters, importers, associations, cooperatives, and other entities are always a set of relationships. To be honest, many are our friends as much as they are our producers and partners. We share information, family news, meals, housing, many faiths, and argue politics. Oh, and we love it. Relationship Coffee for Onyx is the mark of an honest exchange ethos that permeates our company, and we hope it encourages the growth of specialty coffee for the future.
We visited the farm or cupping lab and listened to the producer/agronomist or head cooperative/association to ascertain better knowledge about the culture and practices.
We cupped the coffee, and it scored to our industry-high standards.
We do not buy futures or multiple harvests to ensure that what we cupped for that year is what we serve.
We do not ask for exclusivity from producers, binding their options.
We pay what the coffee is worth. This always is at least double Fair Trade minimum due to the quality we buy, and many times is three to ten times the amount.
We do not finance any coffee. Cash flow is just as important as the final price. Coffee is paid in full upon delivery, and we pay a percentage up front upon contracting.
We are completely transparent from price to logistics to cupping score, to who we work with buying and shipping coffee.
We work to set premiums after a contracted price to incentivize quality and community building. This can be .10¢ - .25¢ extra per pound or community projects such as school supplies in the growing village, sports jerseys, vented chimneys for kitchen fires, etc.