SALVADOR FINCA HIMALAYA

Finca Himalaya is a balanced and round coffee. It can be drunk as a long coffee, in the morning, as an espresso after meals, and for all lattes.

Notes of Coconut, Fig and Molasses can be found.

Country : El Salvador
Terroir : Apaneca
Producer : Mauricio Salaverria
Species : Arabica
Variety : Bourbon, Maragogype
Altitude : 1500 m
Harvest : December to March
Process : Washed
Drying : African beds

Finca Himalaya has an excellent terroir with clay and volcanic soils that produces coffees that are often awarded at the Cup of Excellence. Located in Apaneca, the Himalaya plantation is known for being the first specialty coffee farm in El Salvador. Planted in the 1880s-1890s, this 24-hectare farm has belonged to the Salaverria family since that time and produces many varieties. Mauricio has a very high level of expertise that allows him to provide a very wide range of coffees, he skillfully juggles the different varieties and processes.

Contrary to what we are sold in supermarkets, fresh roasting is essential to the expression of a terroir and a history, that of coffee which is a fruit above all.

The roasting date, we don't talk about it enough but it is very important!
Why? Because drinking “old” coffee is like drinking “dead” coffee devoid of all aromatic cells. The result in the cup will be disappointing. Oxygen tends to deteriorate the finest aromatic molecules in coffee, making it less delicate to taste. This is why it is better to drink your coffee quickly and to favor artisanally roasted coffees rather than industrial coffees. which are roasted and packaged way too long before you find them in your cup!