We’re thrilled to introduce you to our latest single-origin coffee: Finca Himalaya Honey, a truly remarkable coffee from El Salvador’s Ataco region in the Apaneca Mountains. Grown by the highly respected producer Mauricio Salaverria, this honey-processed coffee is a vibrant, complex, and impeccably balanced cup that reflects the craftsmanship and dedication of one of El Salvador’s finest coffee farmers.
Finca Himalaya spans 60 hectares of prime coffee-growing land, where Mauricio cultivates exceptional varieties like Bourbon, Pacamara, and Maragogype. The farm’s nutrient-rich volcanic soil and towering shade trees (including cypress and pine) create a unique microclimate that enhances the quality and depth of the coffee’s flavor.
Mauricio is known for his innovative honey processing, a meticulous method that involves:
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Picking cherries at peak ripeness
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Dry fermenting for 20 hours to enhance sweetness
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Drying on raised beds for 23–25 days for optimal flavor development
The result? A coffee that is luscious, syrupy, and full of character, with an incredible depth of flavor in every sip.
Flavor Profile
If you love a coffee that balances rich sweetness with lively fruit notes, Finca Himalaya Honey is a must-try. Here’s what to expect in the cup:
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Caramelized sweetness with hints of honey
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Tropical fruit notes like mango and pineapple
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Bright citrus acidity, reminiscent of orange zest
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A creamy, smooth body with a lingering chocolate finish
How to Brew It
To highlight the incredible depth of Finca Himalaya Honey, try these recommended brew methods:
Filter Recipe (Pour-Over – V60 Method)
For a clean, vibrant cup, we love the pour-over method.
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Coffee: 18g (medium-coarse grind)
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Water: 320g at 94°C
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Ratio: 1:17
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Brew Time: 3:00–3:30 minutes
Steps:
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Start with a 40g bloom for 30 seconds.
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Pour in stages: 100g, then 100g, then 70g.
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Let it draw down completely before enjoying.
Espresso Recipe
For a rich, syrupy shot with a balance of fruit and chocolate, use this espresso recipe:
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Dose: 18g (medium-fine grind)
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Yield: 40g
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Extraction Time: 27–30 seconds
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Temperature: 93°C
Tasting Notes: A bold caramel body with bright tropical fruit and a smooth, honeyed finish.
Final Thoughts
Finca Himalaya Honey is a true gem of Salvadoran coffee, showcasing the country’s rich coffee heritage and Mauricio Salaverria’s expertise in processing. Whether you prefer a bright, juicy pour-over or a silky, complex espresso, this coffee is an absolute standout.
Give it a try and let us know what you think—we’re sure it’ll become a new favorite in your lineup!