Description

Mauricio is known for taking great care through all steps of production. Each lot from his farm is tracked by harvest date and his processing facilities are immaculate. He is driven by a desire to take good care of the local environment, using rainwater for his washed process coffee, and reusing the skin of the coffee cherries after they’re pulped to produce a delicious cascara tea from his Bourbon and Pacamara varietal.

Located on soft, volcanic clay within the Apaneca Mountains of El Salvador, Finca Himalaya cultivates much of their coffee under shade grown conditions. Mauricio and his team use cypress and pine trees to provide a habitat for bees, rabbits, butterflies and a wide variety of birdlife. They use African drying beds, partly shaded from the wind, to slowly dry the coffee and ensure an even and controlled drying process. Coffee has been grown on the farm since 1875, and it has a reputation within El Salvador for being the first ‘specialty coffee farm’ in the country.