Apaneca, El Salvador
A few years ago Mauricio Salaverria changed the farm operations by applying Specialty Coffee standards. His aim was to be one of the best producers in El Salvador. Trees are grown on rich red-clay volcanic soil. Cherries are handpicked, sorted and dry over 12-15 days on raised beds. Since then, Finca Himalaya has won Cup of Excellence twice.
The coffee we chose is a natural processed Orange Bourbon. Mauricio calls it Pineapple Natural due to its sweet flavours of pineapple. The cup is balanced out by tastes of toffee, strawberry and tropical fruits. We are delighted to roast an espresso that is perfectly suited for the summer season.
Read our interview with Mauricio here.