El Salvador Himalaya Natural ANACAFE 14

We Taste - Candied grape, black cherry cake, winey

Producer Mauricio Salaverria cultivates varietal microlots like ANACAFE 14 on his farm, the famous Finca Himalaya. Set high in El Salvador's Apaneca mountain range, the clay, volcanic soil mix, shaded by cypress and pine andinga trees create an ideal setting for healthy growth. Once ripely-filled with sweetness, this hardy variety's berries are picked and dried on raised beds for almost a month before hulling, allowing for an extended fermentation. Light-medium roasting allows Salaverria's fermented complexity to brew with ample sweetness and a balanced malic brightness across brew methods. 

Roast: Light-Medium
Process: Natural - Picked ripe, then spread out to dry in pulp for 23–25 days.
Variety: ANACAFE 14 - Naturally occurring cross of Pacamara and a Catimor-type coffee discovered in the Chiqimula department(1980); released by ANACAFÉ (2014). Coffee rust resistant + high yielding.
Elevation:  1500 masl (considered high for the latitude)
Location: Ahuachapan Department, El Salvador
Producer: Mauricio Salaverria
Farm: Finca Himalaya, 60-hectare
Mill: Divisadero Washing Station in Ataco (cooler climate = good for drying)
Grades / Certifications: Microlot
Harvest: Dec. 2023 - March 2024

Brew Guides
Espresso: 1:2.4 in 25-28 sec.
Filter: 1:16.6