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Introduction to El Salvador Himalaya Coffee Growing Region & How to Brew El Salvador Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange Follow Coffee Workshop (WeChat public account: cafe_style) Bourbon coffee was originally cultivated on Réunion Island, which was also known as Bourbon Island (le Bourbon) before 1789. In simple terms, Bourbon is a coffee variety belonging to a branch of the Arabica species. It generally produces red fruits, called Red Bourbon, in addition to Yellow Bourbon, Orange Bourbon, and Yellow

Understanding Bourbon and Typica Coffee Varieties

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

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

Processing Method

Processing method: Semi-washed

Himalaya Estate

Himalaya Estate is located in the renowned Santa Ana growing region, situated in the Apaneca mountain range at an altitude of 1500 meters. It is one of the few estates managed by Aida Batlle. The primary variety cultivated 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, followed by even drying on African raised beds through sun-drying and ventilation. Mauricio inherited the business from his parents and grandparents, growing up with coffee from childhood, with special focus on specialty coffee cultivation.

Brewing Instructions

Hand-pour El Salvador. Use 15g of coffee, medium grind (Fuji 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 stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Flavor Profile

Flavor description: Red wine acidity, plum, brown sugar, full-bodied mouthfeel, long aftertaste.

Coffee Information

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

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Manufacturer 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, began a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly collaborates with coffee farming families 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.