El Salvador Himalaya Estate Coffee Bean Flavor Description

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, started a green-bean sourcing project called Project Origin three years ago with his business team at ONA Coffee. The project works directly with coffee-farming households in poorer countries and regions to improve their production conditions, paying purchase prices 20% above fair-trade rates.

The project's founding aims also include strengthening the bond between roasters and farmers and guiding growers toward high-quality coffee. To date, Sasa has built relationships with growers in eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

Pour-over El Salvador

15 g of coffee, medium grind (Fuji ghost-tooth blade, grind 4), V60 dripper, water at 88–89°C. First pour 30 g of water for a 27-second pre-infusion, then pour to 105 g and stop. When the level in the bed drops to half, continue pouring slowly to 225 g total, then avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing method: semi-dry (honey) processed

Himalaya Estate lies in the famous Santa Ana region on the Apaneca mountain range at 1,500 meters, and is one of the few estates managed by Aida Batlle. The main variety planted is Bourbon.

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

Flavor description: winey acidity, plum, brown sugar, full-bodied mouthfeel, long-lasting aftertaste

El Salvador Finca Himalaya

Country: El Salvador

Estate: Himalaya Estate

Region: Santa Ana

Altitude: 1,580–1,720 meters

Varieties: Red Bourbon, Typica

Processing Plant: El Divisadero

Flavor: plum, brown sugar, winey acidity

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)

Ingredients: in-house roasted

Shelf life: 30 days

Net weight: 227 g

Packaging: bulk coffee beans

Roast level: roasted coffee beans

Origin: El Salvador

Coffee type: other

FrontStreet Coffee Recommendation

As the world's largest coffee producer, Brazil offers an enormous range of beans whose moderate acidity and balanced sweetness, bitterness, and body make them a natural fit for medium roasting — coaxing out nutty aromas and a mellow, gently tart cup that works as a single origin or in blends. FrontStreet's pulped natural Cerrado is the classic introduction: a Red Bourbon lot showing cream, roasted peanut, toast, caramel, and hazelnut with a rounded, non-acidic cup, at home in pour-over, moka pot, espresso SOE, siphon, or French press.

For a rarer expression, FrontStreet's Fazenda Rainha Yellow Bourbon from Mogianna — near southern Minas, where fertile red volcanic soil builds the cherries' full aromatics — is a Yellow Bourbon mutation of Red Bourbon with an even cleaner fruit character: sugarcane sweetness alongside fruit and chocolate notes, whether brewed by hand or machine.

Brazil's low acidity and balance also underpin many espresso blends — FrontStreet's Classic, Premium, Black Cocoa, and Commercial blends all draw on Brazilian components for chocolate and cream aromatics, gentle sweet-sour structure, and extraction stability, the same balance that makes this Salvadoran Himalaya so easy to love.