These fine folks have been growing coffee at this location since 1875. Located on soft, volcanic clay within the Apaneca Mountains of El Salvador, Finca Himalaya is considered one of the first ‘speciality coffee farms in the country’. The farm sits at 1550m above sea level and much of this coffee is cultivated under the shade of cypress and pine trees.
Our producer Mauricio has renamed his coffee process, from natural to supernatural to describe his experimental methods (kinda epic hey?) The processors use African drying beds, which are protected from the wind, slowly and evenly drying the coffee. The cherries are picked ripe, hand sorted, then stacked in piles to increase fermentation and intensify sweetness. The cherries are turned every few hours and covered overnight. The whole process including drying can take up to 25 days, as the moisture content is reduced to 10-12%, which maximises the sugar content! Good for us! In the cup, you will find Cadbury cherry ripe goodness, and sweet plum.
We love this coffee cos: it’s experimental. The ’supernatural’ processing method is really unique, and we reckon you’ll taste the difference.
Our Glee family have roasted this coffee to suit both espresso/filter applications.
Producer: Mauriccio Salaveria
Varietal : Bourbon / Pacas
Tastes like: cherry, chocolate, plum