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El Salvador Himalaya ‘Supersonic’, 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 “Supersonic” processing method was developed by Mauricio and ONA Coffee founder, Sasa Sestic in order to highlight powerful fruit qualities. Using selective picking, extensive sorting, thick layering and special drying techniques, Mauricio has created a lot that is more than impressive … it’s supersonic!

It’s called ‘Supersonic’ for a reason – this special natural processed coffee has a powerful flavour profile, ranging from red cherry and raisin to hibiscus and dark chocolate. Give it a swirl a few times and enjoy the aroma!

  • Flavour profile

    Red cherry
    Dark chocolate
    Hibiscus
    Raisin

    Flavour
    Body
    Aroma
  • Brew guide
    AGE BEST USED
    10+ days after roast
    METHOD
    Pourover
    DOSE
    20g
    WATER VOLUME
    300g
    EXTRACTION TIME
    2:30 - 3:00 minutes
    TEMPERATURE
    90°C
    FREEZE DATE
    9-10 days after roast, centrifuge tube -20 degrees C
  • Origin
    • El Salvador (100%)
      CountryEL SALVADOR
      FarmFinca Himalaya
      ProducerMauricio Salaverria
      RegionApaneca
      VarietalPacas
      ProcessNatural
      Altitude1500masl