Pour-Over Parameter Recommendations for El Salvador Himalaya Estate Semi-Sun-Dried Red Bourbon Specialty Coffee Beans

Hand-poured Salvadoran coffee: 15 g of coffee, medium grind (Fuji ghost-tooth burr setting #4), V60 dripper, water at 88-89°C. First pour 30 g of water for a 27-second bloom, then pour to 105 g and stop. Wait until the water level in the bed drops halfway before continuing. Pour slowly until the total reaches 225 g, discarding the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Processing method: Semi-washed.

Himalaya Estate

Himalaya Estate sits in the renowned Santa Ana region, in the Apaneca mountain range at altitudes between 1580 and 1720 meters. It is one of the few estates managed by Aida Batlle and grows mainly Bourbon varieties.

Beans from the estate are washed at the El Divisadero processing plant in Ataco, under the management of Mauricio Salaverria, then dried evenly on African raised beds with sun exposure and good ventilation. Mauricio inherited the business from his parents and grandparents, grew up around coffee and now focuses especially on specialty cultivation.

Flavor description: wine-like acidity, plum, brown sugar, a full-bodied mouthfeel and a long aftertaste.

El Salvador Finca Himalaya

Country: El Salvador

Estate: Himalaya Estate

Region: Santa Ana

Altitude: 1580-1720 meters

Varieties: Red Bourbon, Typica

Processing Plant: El Divisadero

Flavor: Plum, brown sugar, wine-like acidity

About Project Origin

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

Its founding mission also includes strengthening the bond between roasters and farmers while guiding growers toward higher-quality coffee. To date, Sasa has built relationships with coffee growers in eight countries, among them Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.

Manufacturer: FrontStreet Coffee

Ingredients: House-roasted

Shelf Life: 30 days

Net Weight: 227 g

Packaging: Bulk coffee beans

Roast Level: Roasted coffee beans

Origin: El Salvador

Coffee Type: Other

FrontStreet Coffee Recommendation

For a semi-washed coffee like this one, the V60 is a great match. Its cone shape and 60-degree angle push the water toward the center before it drips through, extending the contact between water and grounds so the aroma and flavor extract fully. With only a single large hole, the flow is barely restricted, and the brewing speed depends on your pouring control, which shows up directly in the cup.

If you enjoy the vivid, wine-like fruit here, FrontStreet Coffee's Kenya Small Tomato is a natural next step. Grown in Kenya's Sika region at 1550-1750 meters from the classic SL28 and SL34 varieties, it is fermented in Kenya's signature 72-hour double wash, fully developing its fruit, then given a light roast to preserve the lively acidity. The dry aroma is rich dried cherry tomato and florals; the cup opens on clear cherry tomato and smoked plum, bright and firm like fresh juice, with a sweet mid-palate, fresh pear and black plum fruit, and a clean, lingering finish of brown sugar and light green tea.

If you would rather lean into the softer plum and brown sugar side, FrontStreet Coffee's Brazil Queen Estate offers low acidity, a balanced body and concentrated nut and cocoa aromas with clear caramel sweetness. It is smooth and unctuous rather than sharp, and works equally well as a pour-over, an espresso or a moka pot extraction.