Specialty-grade whole-bean coffee from El Salvador, roasted by the German roastery The Barn. Lightly roasted, it works perfectly for all pour-over brewing methods—from dripper, Chemex, AeroPress, French Press, and other alternative methods, all the way to automatic drip machines! In the flavor profile you can sense notes such as mango and grape soda.
Origin: El Salvador
Region: Apaneca
Farm: Finca Himalaya
Variety: Marsellesa
Processing: Anaerobic
Altitude: 1550 m a. s. l.
Cupping score: 88 / 100
THE CUP
Expect sweet tropical fruit and gentle funky character, with notes of mango, strawberry, and grape soda. The fermentation is perfectly judged, with balanced, juicy acidity. The finish brings hints of caramel and vanilla.
ABOUT THE FARM
One of the first specialty 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.
THE PROCESS
We love anaerobic lots from Moe for their vibrant fruity character. For this lot, the whole Marsellesa cherries are fermented in barrels, then dried on raised beds. During the day, they are repeatedly turned and sorted, then covered at night to protect from moisture.
ROASTER'S OPINION
Our latest coffee from Mauricio at Finca Himalaya - matched with anaerobic processing, Marsellesa comes alive with vibrant tropical sweetness.
| Manufacturer: | THE BARN |
|---|---|
| Acidity: | Medium |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | El Salvador |
| Coffee bean origin: | El Salvador |
| Coffee scoring: | 88 |
| Country of roasting: | Germany |
| Farm: | Finca Himalaya |
| Flavour notes: | sweet, tropical fruits, yellow fruits |
| Growing location: | 1550 |
| Growing region: | Apaneca |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | Marsellesa |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Anaerobic |
| Tasting notes: | mango, winogrona |
| Product type: | Coffee |
| Index: | 2101014777 |
Specialty-grade whole-bean coffee from El Salvador, roasted by the German roastery The Barn. Lightly roasted, it works perfectly for all pour-over brewing methods—from dripper, Chemex, AeroPress, French Press, and other alternative methods, all the way to automatic drip machines! In the flavor profile you can sense notes such as mango and grape soda.
Origin: El Salvador
Region: Apaneca
Farm: Finca Himalaya
Variety: Marsellesa
Processing: Anaerobic
Altitude: 1550 m a. s. l.
Cupping score: 88 / 100
THE CUP
Expect sweet tropical fruit and gentle funky character, with notes of mango, strawberry, and grape soda. The fermentation is perfectly judged, with balanced, juicy acidity. The finish brings hints of caramel and vanilla.
ABOUT THE FARM
One of the first specialty 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.
THE PROCESS
We love anaerobic lots from Moe for their vibrant fruity character. For this lot, the whole Marsellesa cherries are fermented in barrels, then dried on raised beds. During the day, they are repeatedly turned and sorted, then covered at night to protect from moisture.
ROASTER'S OPINION
Our latest coffee from Mauricio at Finca Himalaya - matched with anaerobic processing, Marsellesa comes alive with vibrant tropical sweetness.
| Manufacturer: | THE BARN |
|---|---|
| Acidity: | Medium |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | El Salvador |
| Coffee bean origin: | El Salvador |
| Coffee scoring: | 88 |
| Country of roasting: | Germany |
| Farm: | Finca Himalaya |
| Flavour notes: | sweet, tropical fruits, yellow fruits |
| Growing location: | 1550 |
| Growing region: | Apaneca |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | Marsellesa |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Anaerobic |
| Tasting notes: | mango, winogrona |
| Product type: | Coffee |
| Index: | 2101014777 |