Jorge Rivera

Jorge Rivera produces coffee in the Chalatenango region of El Salvador, specifically within the Chalatenango Mountains. The farms operate at high elevations ranging from 1650 to 1800 meters above sea level. These geographic and climatic conditions support the cultivation of specific high-altitude varieties. The varietal portfolio recorded in the catalog consists entirely of Pacamara, with five lots attributed to this cultivar. Pacamara is a large-bean hybrid known for its distinct physical structure and cup profile. Processing methods for these lots include anaerobic natural, honey, and washed treatments. The catalog records two anaerobic natural lots, two honey lots, and one washed lot from this producer. The catalog footprint for Jorge Rivera includes five total coffees represented across one roaster. The average Cherrybook Index (CBI) across these lots is 61.5. Harvest years and additional regional data are limited within the current dataset. Recent catalog entries feature lots such as El Salvador Santa Rosa processed as an anaerobic natural, and Instant El Salvador Santa Rosa Honey processed with the honey method, all roasted by Onyx Coffee Lab. These entries exclusively feature the Pacamara variety. Overall, the catalog representation highlights a focused approach centered on the Pacamara variety subjected to diverse processing methods within the Chalatenango Mountains.