El Salvador Himalaya Coffee Pour-Over Data - How to Brew El Salvador Himalaya Coffee

Hand-Pour El Salvador

15g of coffee grounds, medium grind (small Fuji ghost tooth blade grind #4), V60 dripper, 88-89°C water. First infusion with 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 half before pouring again. Slowly pour until reaching a total of 225g, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method

Washed

Himalaya Estate

Himalaya Estate sits at 1,580-1,720 meters in the renowned Santa Ana region of the Apaneca mountain range. It is one of the few estates managed by Aida Batlle, and the main variety planted is Bourbon.

The beans from this estate are washed at the El Divisadero processing plant in Ataco, owned by Mauricio Salaverria, then dried evenly through sun-drying and ventilation on African raised beds. Mauricio inherited his parents' and grandparents' business and has been involved with coffee since childhood, with a particular focus on specialty coffee cultivation.

Flavor Description

Red wine acidity, plum, brown sugar, full-bodied texture, 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

Company: FrontStreet Coffee

Ingredients: In-house roasted

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Roasted coffee beans

Origin: El Salvador

Coffee Type: Other

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. The project works directly with coffee farmers in poor countries and regions to improve their production conditions, and it pays them purchase prices 20% higher than fair trade prices.

The project also set out to strengthen the connection between roasters and coffee farmers and to guide farmers toward cultivating high-quality coffee beans. So far, Sasa has built relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.

Bourbon Coffee

Bourbon coffee was initially cultivated on Réunion Island, also called Île Bourbon before 1789. Put simply, Bourbon is a coffee variety belonging to a branch of the Arabica species. It generally produces red fruit, called Red Bourbon. There are also Yellow Bourbon and Orange Bourbon; Yellow Bourbon has relatively lower yields but better quality.

Typica Coffee

Typica (also known as Tiepika, Dibika or Tipika) is a coffee bean variety and one of the oldest among the many Arabica types. Typica is also called old-variety small-grained coffee. It has low yields and is difficult to cultivate, so its price is much higher than ordinary small-grained coffee. Typica originates from southeastern Ethiopia and Sudan and is the most widely cultivated coffee variety in the Western Hemisphere.

FrontStreet Coffee Recommendation

The plum, brown sugar and red wine notes of Finca Himalaya come through beautifully in a pour-over, and the same V60 approach flatters many FrontStreet Coffee beans. FrontStreet Coffee's Gedeb Cooperative, a washed Yirgacheffe from the Worka area, pairs a jasmine scent with bright citrus acidity and a silky body, while FrontStreet Coffee's Flower Queen bursts with tropical fruit - strawberry, passion fruit and lychee - and almost no bitterness.

If you prefer a sweeter, more floral cup, FrontStreet Coffee's Strawberry Candy, a Geisha-style blend, brings delicate flowers and juicy fruit, and FrontStreet Coffee's Mozart adds a clear raisin note. For those who like a deeper, low-acid profile, FrontStreet Coffee's PWN Golden Mandheling is an easy choice.