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HIMALAYA PINEAPPLE

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HIMALAYA PINEAPPLE

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

Candied Pineapple. Almond.

16.50 €

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

Incl. VAT, excl. shipping

In family hands since 1880, Finca Himalaya has helped define modern coffee in El Salvador. For this Bourbon lot, producer Mauricio highlights the natural process: slow drying the coffee for more than 30 days to create a richly flavoured profile. This delicious espresso fills the cup with notes of candied pineapple and dark chocolate.

Size 250g 1000g

Quantity

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TECHNICAL DETAILS

Producer:

Mauricio Salaverria

Origin:

Apaneca, El Salvador

Altitude:

1550

Body:

Sweetness:

Acidity:

Varietal:

Bourbon

Process:

Natural

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Full and defined, Himalaya Pineapple is an espresso with real character. In the cup, expect dried pineapple, fig, and almond, alongside the rounded sweetness of caramel and chocolate.

Meeting Mauricio, his passion for coffee is plain to see. Driven to innovate, he has built on years of knowledge and expertise at Finca Himalaya to consistently produce Cup of Excellence winning coffees.

Walking the estate and processing facilities, it becomes instantly clear that the level of execution is in another league; with meticulous lot separation, different processing styles, huge wooden wine crates and anaerobic tanks all visible. Like us, Mauricio is driven by a desire to reduce his environmental impact, using rainwater for his washed process coffee and reusing the skin of the coffee cherries after they are pulped to produce cascara.

The terroir has an ideal combination of clay and volcanic soils, producing coffees with character and complexity. Most lots are grown under shade and across the farm cypress and pine help provide habitat for a variety of flora and fauna.

At his Divisadero washing station, ‘Pineapple Natural’ is Mauricios adaptation of a traditional natural process. Inspired by the different types of fermentation used in a brewery, Mauricio developed this process to boost the tropical profile of the coffee. Whole cherries are shade-dried on raised beds for nearly 30 days - a traditional natural coffee will dry for just 10 to 20. The coffee must be stirred regularly to dry evenly and to help avoid defects. Whilst time consuming and labour intensive, this drying process allows distinct flavours to develop in the bean.

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