We ship WorldWide! Check << HERE >> the shipping conditions for your place!

Home /
Freshly Roasted Specialty Coffee /
Single Origin Coffee Beans /
Finca Himalaya, El Salvador (Natural Microlots) Specialty Coffee

Finca Himalaya, El Salvador (Natural Microlots) Specialty Coffee

Name: Finca Himalaya, El Salvador (Natural Microlots) Specialty Coffee
Brand: El Salvador
SKU: Himalaya El Salvador 250 g
Price: 12.63 EUR
Availability: InStock

12,63 EUR

Cupping notes

Cherries, Lemon Tart, Chocolate, Medium Body, Medium Acidity, Medium Sweetness

We know how important it is that you always have fresh coffee, that's why we roast 2 days a week: Tuesdays and Thursdays.

We will try to honor everyone's orders ASAP, but please keep in mind when placing the order that the delivery time may vary 1-2 days due to this.

In the bag, you will find coffee beans.

We can grind the coffee for you! All you need to do is to mention in the Observations Box, before completing your order, how exactly you need it: for espresso, filter, coffeepot, etc.

Weight:

In stock

Stock limit

Add to cart

Product Code: Himalaya El Salvador 250 g Do you need help? +40372901448

La achizitionarea acestui produs primiti 66 fidelity points

Add to wishlist

Description

Origin	El Salvador
Region	Concepción de Ataco, Ahuachapán
Farm	Divisadero - Finca Himalaya
Producer	Mauricio A. Salaverria
Fermentation	Natural
Arabica Variety	Red Bourbon
Altitude	1300 - 1600m
Roasting profile	Omni Light (good for espresso \| filter)
Resting period	Filter 7 days \| Espresso 14 days

Divisadero – Finca Himalaya

The famous Finca Himalaya has been growing coffee since 1875 and is considered to be the one of the first specialty coffee farm in El Salvador. Producer Mauricio Salaverría is also the pioneer for the Project Origin Supernatural process. Finca Himalaya cultivates much of their coffee under shade grown conditions that provides habitats for a variety of fauna and helps grow the cherries to produce extraordinary flavors.

Arabica Variety Red Bourbon
Bourbon is the most famous of the bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. The name of this cultivar comes from the beautiful red color of the fully ripe cherries.
French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. Until the mid-19th century, bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas.

The bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today. Here it became mixed with other bourbon-related varieties, introduced from India as well as Ethiopian landraces. Nowadays, there are many bourbon-like varieties found in East Africa, but none exactly match the distinct Bourbon variety that can be found in Latin America.
Today in Latin America, bourbon itself has largely been replaced by varieties that descend from it (notably including Caturra, Catuai, and Mundo Novo), although bourbon itself it is still cultivated in El Salvador, Guatemala, Honduras, Peru and Colombia.

Fermentation Natural
Natural process, dry process, unwashed, or natural sundried all refer to the same method of processing that usually involves drying coffee cherries either on patios or raised beds in the sun. To prevent the cherries from spoiling, they are raked and turned throughout the day and then covered at night or during rainstorms. This process, which can take 3-6 weeks normally, is the more-traditional method of processing coffee. This process of drying the cherries out in the sun originated in places without reliable access to water and usually works best in areas with low humidity and infrequent rain — such as parts of Ethiopia and Yemen — although there are farmers using the natural process in other places as well, like central or south America.

After the cherries have been dried to the optimum level, they are sent to mills to separate the seeds from the rest of the dried fruit, otherwise known as being “hulled.”

Recommendations

BUNDLE

Bundle 50% OFF MABÓ Single Origin + HARIO V60 kit

33,11 EUR

details

Add to cart

Honduras

Caballero, Honduras (Natural) Specialty Coffee

from 13,01 EUR

details

See Variants

Panama

Bonita Springs, Panama (Natural) Specialty Coffee

from 16,08 EUR

details

See Variants

Customer Support Roastery Shop (31 Vulturilor) Mon - Fri 08 - 17. Sat 09 - 14. Sun closed | MABÓ ONE (12 Petru Rares): Mon - Fri 08 - 17. Sat - Sun 09 -17

+40372901448 wholesales: sales@mabo.coffee; other questions: orders@mabo.coffee