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Passion Fruit. Caramel.

Regular price 19.50 €
Regular price Sale price 19.50 €
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Origin: Apaneca, El Salvador
Roast: Filter
Producer: Mauricio Salaverria
Altitude: 1550 Meters
Varietal: Maracaturra
Process: Natural 

Together with his father, Mauricio Salaverria, or: Moe, has turned Finca Himalaya into one of the finest farms in El Salvador. Fast forward, and many Cup of Excellence trophies later, we find ourselves in a partnership that supplies us with some of the most extra-ordinary coffees out there. Year after year. 

We love the Maracaturra coming from Finca Himalaya. Especially the natural processed style that fills our palates with those delicious tropical notes, amazing texture and mouthfeel.


The Cup

Maracaturra inherits the wonderful taste profile of its relative Caturra, magnified by the cleanest natural processing. Intense notes of passion fruit and caramel with high complexity.

About The Farm

One of the first speciality coffee farms in El Salvador, Finca Himalaya is known for excellence. Mauricio has built on generations of coffee knowledge and pushed the farm to another level: teaming up with experts such as former Barista World Champion, Sasa Sestic, and focusing relentlessly on quality.

Mauricio owns five farms in Ataco and Apaneca, while all coffees are processed at his Divisadero washing station. Walking the farm, it becomes instantly clear that his level of execution is in another league. Meticulous lot separation, different processing styles, huge wooden wine crates, and anaerobic tanks are all visible. Meeting Moe, you can sense the passion that delivers the quality found in every coffee he produces.

The farm has 24 hectares and plants Bourbon, Caturra, Pacas, Pacamara, Geisha, Maragogype, Maracaturra and Kenyan SL28/34. Nestled among the Apaneca Mountains, Finca Himalaya benefits from excellent terroir with clay and volcanic soil, producing coffees often awarded with the Cup of Excellence prize.

Maracaturra is a very large and soft bean. It is one of Mauricios "Big three", alongside Pacamara and Maragogype. A high yielding hybrid of Maragogype and Caturra, it is believed to have naturally occurred in the late 1800s and is mainly found in Brazil, El Salvador and Nicaragua.

The Process

Mauricio has developed his own systems for processing: experimenting with a range of methods including washed, honey, and natural. Our naturally processed lot is harvested then sorted on the same day to remove any defects. The cherries are then dried on raised beds for 20 to 30 days, absorbing the sweetness and fruity quality of the cherry pulp and skin. When the desired moisture content has been reached, the cherries are stored in their skins before milling to maximise their sugar absorption.

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