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El Salvador Himalaya #5, Natural

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This coffee is grown in the soft, volcanic clay of Mauricio Salaverria’s, ‘Finca Himalaya’ in the region of Apaneca, El Salvador. Coffee has been grown on this farm since 1875, with the reputation as the first ‘specialty coffee’ farm in the small Central American country. The #5 (or Mambo #5) lot is a ‘Cuzcatleco’ varietal lot, which is an F1 hybrid; a first generation varietal after cross-breeding between two different coffee varietals.

This F1 hybrid is sweet, floral and leaves us wanting another cup. Dark fruit notes such as black cherry and plum are accompanied by a hibiscus note, which is present in both the aroma and finish.

 

Want to learn how to brew a v60 pourover? Check out this tutorial video by ONA Coffee’s Devin Loong:

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  • Flavour profile

    Black cherry
    Hibiscus
    Plum

  • Brew guide
    AGE BEST USED
    14-30 days after roast
    METHOD
    Filter
    DOSE
    20g
    EXTRACTION VOLUME
    300g
    EXTRACTION TIME
    2:30-3:00 minutes
    TEMPERATURE
    90°C
  • Origin
    • El Salvadir (100%)
      CountryEL SALVADOR
      FarmFinca Himalaya
      ProducerMauricio Salaverria
      RegionApaneca
      VarietalCuzcatleco (F1 Hybrid)
      ProcessNatural
      Altitude1500masl