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El Salvador Himalaya Estate Honey Red Bourbon Flavor Profile, Growing Region, and Brewing Parameters

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - Follow Coffee Workshop (WeChat Official Account: cafe_style). Bourbon coffee was originally cultivated on Réunion Island, which was known as Bourbon Island before 1789. To put it simply, Bourbon is a coffee variety belonging to a branch of the Arabica species, typically producing red fruits called Red Bourbon. In addition, there are also Yellow Bourbon and Orange Bourbon

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Bourbon Coffee Origins

Bourbon coffee was originally cultivated on Réunion Island, which was known as Île Bourbon before 1789. Simply put, Bourbon is a coffee variety belonging to a branch of the Arabica species. It typically produces red fruits, called Red Bourbon. In addition, there are also Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yields but superior quality.

Brewing Method

Hand-pour Salvadoran coffee: 15g of beans, medium grind (Fujiyama ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.

Processing Method

Processing: Semi-washed

Himalaya Estate

Himalaya Estate is located in the renowned Santa Ana growing region of the Apaneca mountain range at an altitude of 1,500 meters. It is one of the few estates managed by Aida Batlle. The primary variety cultivated is Bourbon.

Coffee beans from this estate are washed at the El Divisadero processing plant in Ataco, under Mauricio Salaverria's management, then evenly dried using sun-drying and ventilation on African raised beds. Mauricio inherited his parents' and grandparents' business and has been involved with coffee since childhood, particularly focusing on specialty coffee cultivation.

Flavor Profile

Flavor description: Red wine acidity, plum, brown sugar, full-bodied mouthfeel, 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, red wine acidity

About Project Origin

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

The original intention behind this project also includes strengthening the connection between roasters and coffee farmers, and guiding farmers to cultivate high-quality coffee beans. To date, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.