El Salvador Finca Himalaya Estate Honey Process Red Bourbon Specialty Coffee Roasted Beans

Product Name: FrontStreet Coffee · El Salvador Finca Himalaya Honey Process Red Bourbon

Country: El Salvador

Estate: Finca Himalaya

Region: Santa Ana

Altitude: 1580-1720 meters

Process: Honey

Varieties: Red Bourbon, Typica

Mill: El Divisadero

Flavor: Plum, brown sugar, winey acidity

El Salvador's Finca Himalaya sits in the celebrated Santa Ana region, on the Apaneca mountain range at about 1500 meters. It is one of the few estates managed by Aida Batlle, and Bourbon is its principal variety.

The estate's coffee is processed at the El Divisadero mill in Ataco under the management of Mauricio Salaverria, then dried evenly on African raised beds with plenty of sun and airflow. Mauricio inherited the business from his parents and grandparents—he grew up in coffee and has devoted himself especially to specialty cultivation.

FrontStreet Coffee's El Salvador Finca Himalaya Honey Process Red Bourbon shows winey acidity, plum, and brown sugar, with a full body and a long finish.

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, launched Project Origin with his commercial team ONA Coffee. The project works directly with coffee-farming families in impoverished countries and regions, improving their production conditions and paying them 20% above fair-trade prices.

Its founding mission also includes tightening the bond between roasters and farmers while coaching growers toward higher-quality coffee. To date, Sasa has built relationships with coffee producers in eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

FrontStreet Coffee Recommendation

If you enjoy honey-process Central American coffee, it is worth comparing it against a classic Brazilian lot. Brazil is the world's largest coffee producer, and its beans are loved for their moderate acidity and the effortless balance of sweetness, bitterness, and body. That balance makes Brazilian coffee a natural fit for medium roasts, which coax out a waves-of-nut fragrance and a mellow, softly tart cup suited to both single-origin brewing and blends.

For a taste of the origin itself, FrontStreet Coffee's pulped-natural Cerrado is a benchmark Brazilian single origin from one of the country's most celebrated quality regions. Roasted medium, it pours out rich aromas of creamed peanut, toasted bread, caramel, and hazelnut in a round, gently bitter, non-acidic cup that works as pour-over, moka pot, espresso SOE, siphon, or French press. FrontStreet Coffee's other Brazilian single origin, Queen Estate (Fazenda Rainha) in Mogiana near southern Minas, grows on fertile red volcanic soil and belongs to the rare Yellow Bourbon mutation of Red Bourbon, giving an even cleaner fruit character—brew it by pour-over, moka pot, or home espresso machine and you will find a sugarcane sweetness plus notes of fruit and chocolate that no other origin quite matches. Brazil's low acidity and balance also make it the backbone of many espresso blends: FrontStreet's crema-rich Classic Blend, nut-forward Select Blend, well-rounded Black Cocoa Blend, and café-oriented Commercial Blend all include Brazilian components, adding chocolate and cream aromas, a gentle sweet-sour-bitter structure, and the steady extraction stability that balance brings.