New Arrival
El Salvador Finca Himalaya Honey Single Origin Espresso
El Salvador Finca Himalaya Honey Single Origin Espresso

El Salvador Finca Himalaya Honey Single Origin Espresso

Candied Walnut, Tangerine, Violet

$18.00
(12oz)
El Salvador Finca Himalaya Honey Single Origin Espresso

El Salvador Finca Himalaya Honey Single Origin Espresso $18.00

12oz
  • 12oz
  • 2lb
Whole Bean
  • Whole Bean
  • Coarse (French Press)
  • Regular (Drip/Pour Over)
  • Fine
  • Espresso

Origin

Producer: Mauricio Arturo Salaverria Caceres
Farm: Finca Himalaya

Apaneca, Ahuachapán Department, El Salvador

Roast Level

Light Med Lt Med Med Drk Dark
+ +

Tastes Like

Balanced and sweet flavors of candied walnut, caramel, and tangerine complemented by delicate floral notes of violet.

Nutty, Citrusy, Floral

Altitude

4,925 feet

Variety

Bourbon

Processing

Honey

The Story

This is the seventh year we are featuring coffee from Mauricio "Moe" Salaverria's farm, Finca Himalaya. Moe owns and operates several other small coffee farms under the banner, Divisadero Café Farms. Coffees from these farms often place well in coffee competitions such as Cup of Excellence. Finca Himalaya has been in the Salaverria Lagos family since 1875! Moe cultivates many different varieties of coffee and processes them using a variety of methods, many of which we have featured in the past. This year we have a Bourbon variety lot that was processed using the honey method of processing. The Bourbon variety is a naturally occurring mutation of Typica from the island of Bourbon, now called Réunion, and is one of the most genetically significant contributors to non-native Ethiopian cultivars.
 
This coffee was processed at the Divisadero micro-mill located on Finca Villa Gallicia, one of Moe’s other nearby farms. Using the honey method of processing where trace amounts of the fruit mucilage are left to dry on the beans, Moe achieved sweet and balanced flavors that don’t overpower the inherent qualities of the Bourbon variety. The beans were placed on raised beds to slow dry on an area of the farm that receives a constant cool breeze, slowing down the drying process and increasing the intensity of the coffee’s flavor.
 
After initially tasting this coffee on the cupping table we knew that we wanted to taste it as espresso, and we were blown away by its intense sweetness and delicate nuance! While there are many variables that contribute to dialing in espresso, here are the parameters that have been yielding the best results in our lab:
19 grams in, 45 grams out, 30 seconds
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