Nav: Home > Coffee >

El Salvador Himalaya Coffee Flavor Profile & Characteristics

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange. Please follow Cafe_Style (WeChat official account: cafe_style). Bourbon coffee was originally cultivated on Réunion Island, which was known as Bourbon Island (le Bourbon) before 1789. Simply put, Bourbon is a coffee variety belonging to a branch of the Arabica species. It typically produces red cherries, known as Red Bourbon. In addition, there are also Yellow Bourbon and Orange Bourbon varieties. Yellow

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style).

Bourbon Coffee

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 generally 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.

Typica

Typica is a coffee bean variety name and one of the oldest varieties among many Arabica species. Also known as old variety small-grain coffee, it has low yields and is difficult to cultivate, making its price much higher than ordinary small-grain coffee. Typica coffee originates from Ethiopia and southeastern Sudan and is the most widely cultivated coffee variety in the Western Hemisphere.

Hand-pour El Salvador

15g coffee grounds, medium grind (Fujisan ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour with 30g water, bloom for 27 seconds. Pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method

Semi-washed

Himalaya Estate

Himalaya Estate is located in the famous producing region of Santa Ana, situated in the Apaneca mountain range at 1500 meters altitude. It is one of the few estates managed by Aida Batlle. The main planted variety is Bourbon.

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

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, started a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly cooperates with coffee farmers in poor countries and regions, improving their production conditions and offering them purchase prices 20% higher than fair trade prices.

The original intention 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.