Located on soft, volcanic clay within the Apaneca Mountains of El Salvador, Finca Himalaya cultivates much of their coffee under shade grown conditions, using cypress and pine trees to provide habitat for bees, rabbits, butterflies and a wide variety of birdlife. They use African drying beds, partly shaded from the wind, to slowly dry the coffee and ensure an even and controlled drying process. Coffee has been grown on the farm since 1875, and it has a reputation within El Salvador of being the first “specialty coffee farm” in the country.
Divisadero is a natural processed bourbon and pacas, and it has rich mouthfeel, sweet chocolate, citrus notes along with delicate red fruit notes. Not only its roundiness and sweetness are delicious but also its fresh citrus like mandarin note lingers in your mouth. It's definitely great as an espresso!
How this coffee is roasted
This coffee is light roasted to highlight its juiciness and fruitiness. But by giving an enough development time, it has developed enough body so this will have a rich, smooth and rounded mouthfeel.
- Origin: El Salvador
- Region: Apanceca
- Farm: El Divisadero
- Altitude: 1,500masl
- Variety: Pacas, Bourbon
- Process: Natural
- Best Ageing Window: 16-23 days
- Best As: Espresso
How to brew this coffee
- Espresso: 20g dose, 40g beverage yield, 22s extraction time
- Flavour Profile: Red apple, plum, orange, dark chocolate
- Milk: 23g dose, 42g beverage yield, 28s extraction time, 150g milk
- Flavour Profile: Dark chocolate, plum, vanilla, caramel
- Pourover Filter: 15g dose, 45g water + 30s blooming, 2m 00s extraction time, total 225g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: Red apple, plum, prune, dark chocolate, caramel