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El Salvador Himalaya Estate Semi-Washed Red Bourbon: Classification, Pricing, Green Beans, and Roasting Degree

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style) Regarding Project Origin Sasa Sestic, the 2015 World Barista Champion, who started a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project works directly with coffee farmers in impoverished countries and regions to improve

For professional barista exchanges, please follow Cafe Style (WeChat public account: cafe_style).

About Project Origin

Sasa Sestic, the 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 directly collaborates with coffee farmers from impoverished countries and regions, improving their production conditions and offering them purchase prices 20% higher than fair trade prices.

The original purpose of 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.

Bourbon Variety

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

Brewing Method

Hand-poured El Salvador. 15g of coffee grounds, medium grind (ground with Fuji's ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, let bloom for 27 seconds. Pour up to 105g and stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method

Processing: Semi-washed

Finca Himalaya Estate

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

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