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Finca Himalaya, El Salvador, Natural

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Red apple, milk chocolate and raisin

Weight 200g 1kg

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200g 1kg

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COFFEE PROFILE

This Natural processed Maragogipe lot is sweet, powerful and complex. Notes of red apples and milk chocolate are complimented by raisins on the finish.  

TASTES LIKE	Red apple, milk chocolate and raisin
ROAST	Filter

Story

We first began our relationship with Mauricio after he met Saša Šestić in 2011. Mauricio was in Brazil learning more about natural processed coffee, while Saša was on his first origin trip. Five months later, Saša visited Mauricio at his farms in El Salvador. Since then, we have worked with him on experiments as well as classic natural and semi-washed processed coffees across a wide range of varietals and helped to connect his farms with coffee roasters across the world.

Mauricio operates five different farms in the regions of Ataco and Apaneca, including Cruz Gorda, Finca Himalaya, Villa Galicia, and Tablon Divisadero. Each of these farms utilises the natural landscape and unique micro-climates to produce high-quality lots for specialty coffee roasters. Most of Mauricio’s coffee grows under shade, and he also has a multi-layered drying area, so coffees can be dried on the top layer in full sun or on the lower layer under shade to slow the drying time.

Mauricio is known for taking great care through all steps of production. Each lot from his farm is tracked by harvest date, and his processing facilities are immaculate. He is driven by a desire to take good care of the local environment, using rainwater for his washed process coffee, and reusing the skin of the coffee cherries after they’re pulped to produce a delicious cascara tea from his Bourbon and Pacamara varietals.

PRODUCER	Mauricio Salaverria
REGION	Apaneca Ataco, Ahuachapan
VARIETAL	Maragogipe
PROCESS	Natural
ALTITUDE	2000 masl

Origin

Apaneca Ataco, Ahuachapan, El Salvador

El Salvador, a small yet powerful country in Central America, is renowned for its efficiently grown, high-quality coffee. Despite being the smallest of the Central American nations, El Salvador manages to achieve surprisingly high coffee yields due to its efficient producers, high altitudes, and healthy soils.

The country's favourable climate, characterised by high altitudes and volcanic soils, provides an ideal environment for growing Arabica coffee. Additionally, politics and greed have played decisive roles in the growth of the coffee industry, propelling El Salvador to become the world's 4th largest producer of Arabica coffee.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 88-90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 3:00 and 3:30
Best Freeze Date	8-12 days after roast