The Barn - Himalaya Pineapple - El Salvador (ESPRESSO)

In family hands since 1880, the past 15 years have seen Finca Himalaya reach amazing new heights. With his own take on natural processing, producer Mauricio Salaverria has maximised the tropical profile of this Bourbon lot. Slow drying of the coffee for more than 30 days creates a vibrant profile, full of pineapple and apricot flavour: a unique flavour of El Salvador awaits in this superb espresso.

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.