Jorge Raul Rivera - Pacamara Honey

Regular price $20.00

ROAST | LIGHT MEDIUM

ORIGIN | CHALATENANGO, EL SALVADOR

NOTES | RED JOLLY RANCHER, WINEY, PANELA, MILK CHOCOLATE

We love it when a producer can take a particular coffee variety and use innovative processing methods to explore new flavors we didn't think were possible. J. Raul Rivera does just that with his high elevation grown and processed Pacamara variety in Chalatenango, El Salvador. 

The Pacamara variety is typically known for its huge seed size and flavor. While the size of the seed can be impressive and surprising, many people find the typical Pacamara flavor unpleasant. It can tend towards the savory side of things and some people have even described the flavor as being similar to onions. Some people really love these coffees, but what Raul can do with his Honey and Natural process lots gets us excited!

Kyle Ramage (Green Buyer and Co-Founder of B&W) is able to communicate directly with Raul over Whatsapp to negotiate on pricing and volume for this coffee. This coffee was moved with the help of one of our importing partners, Ally Coffee. Kyle and Raul go way back, having met at an SCAA training course in California around 2017. Since that meeting, Raul has gone on to win 1st place in the overall Cup of Excellence for El Salvador with a similar coffee to this one. Kyle was even lucky enough to taste Raul's COE-winning coffee - served by the 2018/2019 El Salvadorian Barista Champion while in Amsterdam for the World Barista Championships. If you know Kyle, you know he does not dish out compliments without reason, and this espresso remains one of the best shots he has ever tasted. 

We are super lucky to be able to share our first of three lots of Raul's coffee with you. This Honey Lot #105 is one of the producing team's top picks to send to the COE competition. Dark, ripe cherries are pulped and added to raised beds to dry for 35 days in the sun. Some of the fruit which remains on the coffee seeds ferments as it dries and produces a lovely winey characteristic. 

We also taste bright, red, fruity sweetness like a red jolly rancher. There is a rich sweetness to this coffee that reminds us of Panella, and the cup finishes with smooth milk chocolate flavors. We have another Honey process lot of Raul's coffee as well as a Natural lot coming, so you can look forward to more exciting Pacamara coffee from El Salvador! 

Producers | Jorge Raul Rivera

Process | Honey

Variety | Pacamara

Elevation | 1850 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com