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HIMALAYA MARAGOGYPE

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HIMALAYA MARAGOGYPE

Name: HIMALAYA MARAGOGYPE - 1000g
SKU: HIMALAYA MARAGOGYPE 1000g
Availability: BackOrder

Strawberry. Dried Mango.

20.00 €

Liquid error (snippets/price line 123): divided by 0% off Sold out NEW RELEASE

Incl. VAT, excl. shipping

Our latest release from our friend Mauricio at Finca Himalaya. Maragogype is one of the 'big three' grown at the farm, alongside Pacamara and Maracaturra. Although it produces low yields, the exceptional flavour of the large beans makes all the hard work worthwhile.

This slowly dried natural lot delivers delicious fruity flavour, with sweet berries and gentle tropical notes.

Size 250g 1000g

Quantity

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TECHNICAL DETAILS

Producer:

Mauricio Salaverria

Origin:

Apaneca, El Salvador

Altitude:

1550

Body:

Sweetness:

Acidity:

Varietal:

Maragogype

Process:

Natural

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Maragogype really comes to life through natural processing. In the cup, we find notes of strawberry, blackberry, and dried mango, with citric acidity like pomelo. Base notes of cacao and almond bring richness to the luscious fruit.

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.

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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.

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HIMALAYA MARAGOGYPE

HIMALAYA MARAGOGYPE

HIMALAYA MARAGOGYPE

TECHNICAL DETAILS

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