INSPIRATION DAY 19

Natural processing helps bring out the delicious fruity quality of Maragogype. The cup is full of sweet strawberry, pineapple, mango, and grape candy. Expect balanced acidity with a long, sweet finish.

Finca Himalaya has 24 hectares, with 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.

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.