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HIMALAYA MARAGOGYPE

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NEW RELEASE

HIMALAYA MARAGOGYPE

Name: HIMALAYA MARAGOGYPE - 1000g
SKU: HIMALAYA MARAGOGYPE 1000g
Availability: BackOrder

CHERRY•DARK CHOCOLATE

18.90 €

Incl. VAT, excl. shipping

Our friend and partner Mauricio Salaverria continues to produce some of the most expressive coffees in El Salvador. Maragogype is one of his standout varietals, and a beautiful match for natural processing. Slowly dried at Finca Himalaya, this lot is luscious and fruit-driven, with cherry and mango balanced by rich dark chocolate.

Size 250g 1000g Save 2%

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TECHNICAL DETAILS

Producer:

Mauricio Salaverria

Origin:

Apaneca, El Salvador

Altitude:

1550

Body:

Sweetness:

Acidity:

Varietal:

Maragogype

Process:

Natural

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Maragogype works beautifully with natural processing, producing a luscious cup full of ripe fruit. Cherry, mango and strawberry lead with vibrant sweetness and balanced acidity, before a deeper note of dark chocolate brings richness and structure. The finish is long, juicy and distinctly tropical, showcasing both the expressive character of the varietal and the generous sweetness we love in coffees from El Salvador.

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.

HIMALAYA ANNIVERSARY - THE BARN Coffee Roasters Berlin

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. The beds are are covered at night to protect them from dew and once the desired moisture content has been reached, the cherries are stored in their skins before milling to maximise their sugar absorption.

5 stars: 1 (100%)
4 stars: 0 (0%)
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1 star: 0 (0%)

coffe

very good coffe taste nice ,mild and clean

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HIMALAYA MARAGOGYPE

HIMALAYA MARAGOGYPE