HIMALAYA PACAMARA

Known for sweetness and complexity, expect a cup full of starfruit, papaya, and apple. The tropical notes are well balanced and sweet, with medium acidity and superb texture. As it cools, expect mellow berries and warm spice, before lasting, velvety caramel.

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.

Moe processes his coffee in Ataco, which neighbours Apaneca. With less humidity, the microclimate is perfect for drying coffee. In this naturally processed lot, the whole cherries are sorted and transferred to beds for slow drying. During the day, they are turned and sorted, then covered at night.