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El Salvador Himalaya Estate Coffee Bean Flavor Description

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Follow Coffee Review (WeChat Official Account vdailycom) to discover wonderful cafes and open your own small shop. 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 works directly with coffee farmers in poor countries and regions

Follow Coffee Review (WeChat official account vdailycom) to discover wonderful cafes and open your own small shop.

About Project Origin

Sasa Sestic, the 2015 World Barista Champion winner, started a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project works directly with coffee farming households in poor countries and regions to improve their production conditions and offers 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 coffee farmers to grow 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.

Pour-over El Salvador

15g of coffee grounds, medium grind (small Fuji ghost tooth blade grind 4), V60 filter cup, water temperature 88-89°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, 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-dry processed

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

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

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