From the far north of El Salvador, near the Honduran border, comes a cup that hits like sunrise on El Pital, the country’s highest peak. Jorge Raul Rivera, second-generation producer and obsessive about detail, tends Finca Santa Rosa at 1,550 meters. His focus? Pacamara. A varietal born in El Salvador, and in Raul’s hands, it turns into something unforgettable. This natural process lot is all about sweetness with stone fruit up front, a lift of rose, and then the deeper layers start to reveal themselves. It’s a complex ride, steady but surprising, like a long road with switchbacks you don’t see coming. Harvest runs January through April, when the cold mountain nights stretch the ripening season and build structure into every cherry. By the time we get it stateside, freshness is locked and loaded for prime drinking season from May into December. El Salvador has been quietly turning heads with coffees like this, clean, focused, and worth slowing down for. Raul’s not guessing. He’s dialed in. And that’s why this cup lands on our radar.