El Salvador Himalaya Estate Semi-Dry Red Bourbon Premium Coffee Beans Variety, Cultivation, and Market Price Overview

Coffee Information

Variety: Red Bourbon, Typica

Processing Plant: El Divisadero

Flavor: Plum, brown sugar, red wine acidity

About Project Origin

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

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

El Salvador Finca Himalaya

Country: El Salvador

Estate: Himalaya Estate

Region: Santa Ana

Altitude: 1580-1720 meters

Processing Method: Semi-washed (honey process)

Himalaya Estate sits in the celebrated Santa Ana region, on the Apaneca mountain range at altitudes of 1580-1720 meters. It is one of the few estates managed by Aida Batlle, with Bourbon as the primary cultivated variety.

The estate's beans are processed at the El Divisadero plant in Ataco, owned by Mauricio Salaverria, then dried evenly on African raised beds with plenty of sunlight and ventilation. Mauricio inherited the business from his parents and grandparents; he grew up around coffee from childhood and has focused especially on specialty coffee cultivation.

Flavor Description: Red wine acidity, plum, brown sugar, a full-bodied mouthfeel, and a long aftertaste

FrontStreet Coffee Recommendation

If you enjoy this low-acid, sweet, full-bodied profile, FrontStreet Coffee's Brazilian beans are a natural next step. Brazil's coffee offers moderate acidity with an excellent balance of sweetness, bitterness, and body, and it shines at a medium roast, which brings out a nutty aroma and a mellow, gently tart cup.

FrontStreet's pulped-natural Cerrado Red Bourbon is a classic choice, showing cream peanut, toast, caramel, and hazelnut aromas with a round body and only a hint of bitterness; the Queen Estate Yellow Bourbon from Mogiana adds sugarcane sweetness with fruit and chocolate notes. Both work beautifully as pour-overs and equally well in a moka pot, siphon, French press, or as espresso (SOE).

Because Brazilian beans are low in acidity and highly balanced, they are also a favorite base for espresso blends - FrontStreet's classic, premium, black cocoa, and commercial cafe blends all include Brazilian coffee, contributing chocolate and cream notes plus a stable, even extraction.