Finca Himalaya

Finca Himalaya

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:

  • Picking cherries at peak ripeness

  • Dry fermenting for 20 hours to enhance sweetness

  • 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:

  • Caramelized sweetness with hints of honey

  • Tropical fruit notes like mango and pineapple

  • Bright citrus acidity, reminiscent of orange zest

  • 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.

  • Coffee: 18g (medium-coarse grind)

  • Water: 320g at 94°C

  • Ratio: 1:17

  • Brew Time: 3:00–3:30 minutes

Steps:

  1. Start with a 40g bloom for 30 seconds.

  2. Pour in stages: 100g, then 100g, then 70g.

  3. 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:

  • Dose: 18g (medium-fine grind)

  • Yield: 40g

  • Extraction Time: 27–30 seconds

  • 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!

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