Season after season, the coffees we purchase from Jorge Raul Rivera tend to be some of our top lots of the year. Raul has razor-sharp attention to detail. 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. Usually, this selection is done at the cupping lab in El Salvador, but due to the pandemic, all this cupping was done over several shipments and within each person's home. 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 six years ago is Jorge’s willingness to work extremely hard with the highest level of hospitality. 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 were able to visit the farm then. Fast forward to the late ’90s and Jorge’s father, now back at Santa Rosa, saw an opportunity to plant coffee amongst the trees. 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.