Flavor, Taste, and Aroma Characteristics of El Salvador Himalaya Estate Semi-Dry Red Bourbon Specialty Coffee Beans

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Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Qianjie Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk coffee beans
State: Roasted coffee beans
Origin: El Salvador
Coffee type: Other

El Salvador Finca Himalaya

• Country: El Salvador
• Estate: Himalaya Estate
• Region: Santa Ana
• Altitude: 1580-1720 meters
• Processing: Semi-washed
• Varieties: Red Bourbon, Typica
• Processing mill: El Divisadero
• Flavor: Plum, brown sugar, wine-like acidity

Himalaya Estate is located in the renowned Santa Ana region, in the Apaneca mountain range at altitudes of 1,580-1,720 meters. It is one of the few estates managed by Aida Batlle and primarily cultivates Bourbon varieties.

The estate's coffee is processed using the washed method at Mauricio Salaverria's El Divisadero mill in Ataco, then dried evenly on African raised beds through sun drying and ventilation. Mauricio inherited the business from his parents and grandparents, growing up with coffee since childhood, with a particular focus on specialty coffee cultivation.

Flavor Description

Wine-like acidity, plum, brown sugar, full-bodied mouthfeel, long aftertaste

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, launched the green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. The project works directly with coffee farmers in impoverished countries and regions, improving their production conditions and offering purchase prices 20% higher than fair trade prices.

The project's purpose also includes strengthening the connection between roasters and farmers while guiding growers toward high-quality cultivation. To date, Sasa has built relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

FrontStreet Coffee Recommendation

If Himalaya's washed Red Bourbon has you hooked on clean, sweet cups, FrontStreet Coffee's washed specialty lineup is the natural next stop. Washing is the traditional water-based way to process coffee: cherries are floated and sorted, pulped, fermented in tanks to break down mucilage, washed or soaked again, dried, and hulled. The long soak triggers chemical changes inside the bean, consuming much of its simple sugar while raising organic acids — so washed coffees keep more of the bean's own character, with bright acidity, cleanliness, and freshness.

A washed favorite is FrontStreet's Ethiopia Yirgacheffe Guodingding cooperative lot. Because Yirgacheffe's smallholder farmers harvest so little, cherries go to cooperatives for centralized processing — and the Guodingding team's skill shows in a notably refined, clean cup of jasmine florals and bright citrus acidity, with green tea and honey tones emerging at a medium-light roast. It suits pour over, cold brew, and even espresso. Then there's FrontStreet's Kenya "Cherry Tomato," a washed icon: Kenya double-washes its beans — an extra washing cycle with floating, soaking, mucilage removal, another soak, then drying and hulling — pushing juiciness to the extreme. Expect cherry tomato, dried dark plum, snow pear, black plum, and yellow sugar in a sweet-tart, dripping-wet cup that coffee obsessives adore.

For a balanced classic, nothing beats FrontStreet's Jamaica Blue Mountain No. 1 — and washed processing is exactly why it exists. Jamaica's island climate brings shorter sunshine hours than other origins, so washing was developed to remove skin, pulp, and mucilage before drying, cutting drying time and lowering the risk of spoilage. The result: luminous beans with a low defect rate, and a cup of rich aroma with pure hazelnut, cream, chocolate, and caramel notes — perfectly balanced, with no flavor over- or under-represented. A superb benchmark against which to taste Himalaya's winey El Salvador character.