HIMALAYA MARAGOGYPE

Natural processing brings wonderful sweetness to the Maragogype beans. Expect strawberry, stone fruit, and juicy pineapple, with well balanced acidity. The full texture is reminiscent of lush fruit and sweet nougat.

One of the first speciality coffee farms in El Salvador, Finca Himalaya is known for excellence. Mauricio has built on generations of coffee knowledge and pushed the farm to another level: teaming up with experts such as former Barista World Champion, Sasa Sestic, and focusing relentlessly on quality.

Mauricio owns five farms in Ataco and Apaneca, while all coffees are processed at his Divisadero washing station. Walking the farm, it becomes instantly clear that his level of execution is in another league. Meticulous lot separation, different processing styles, huge wooden wine crates, and anaerobic tanks are all visible. Meeting Moe, you can sense the passion that delivers the quality found in every coffee he produces. The farm has 24 hectares and plants Bourbon, Caturra, Pacas, Pacamara, Geisha, Maragogype, Maracaturra and Kenyan SL28/34. Nestled among the Apaneca Mountains, Finca Himalaya benefits from excellent terroir with clay and volcanic soil, producing coffees often awarded with the Cup of Excellence prize.

Mauricio has developed his own systems for processing: experimenting with a range of methods including washed, honey, and natural. Our naturally processed lot is harvested then sorted on the same day to remove any defects. The cherries are then dried on raised beds for 20 to 30 days, absorbing the sweetness and fruity quality of the cherry pulp and skin. The beds are are covered at night to protect them from dew and once the desired moisture content has been reached, the cherries are stored in their skins before milling to maximise their sugar absorption.