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What Does El Salvador Himalaya Taste Like? How to Brew El Salvador Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Hand-poured El Salvador. 15g coffee grounds, medium grind (Fuji Royal grinder setting 4), V60 dripper, 88-89°C water temperature, first pour 30g water for 27-second bloom, pour to 105g and pause, wait until the coffee bed drops to half level before continuing, slowly pour until reaching 225g total, avoid the tail end

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Pour-over Salvadoran coffee: 15g of coffee grounds, medium grind (small Fuji ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds, pour to 105g then pause. Wait until the water level in the coffee bed drops to halfway before continuing to pour. Slowly pour until reaching 225g, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor profile: Wine-like acidity, plum, brown sugar, full-bodied mouthfeel, long aftertaste.

El Salvador Finca Himalaya

Country: El Salvador

Estate: Finca Himalaya

Region: Santa Ana

Altitude: 1580-1720 meters

Varieties: Red Bourbon, Typica

Processing Mill: El Divisadero

Flavors: Plum, brown sugar, wine-like acidity

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
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, 2015 World Barista Champion, started 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 in impoverished countries and regions to improve their production conditions and offers them purchase prices 20% higher than fair trade prices.

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

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

Processing Method: Honey Process

Finca Himalaya is located in the renowned Santa Ana region on the Apaneca mountain range at 1500 meters above sea level. It is one of the few estates managed by Aida Batlle, with Bourbon as the main cultivated variety.

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