This seasonal coffee from The Barnroastery offers a rich, round, and warming flavor profile, ideal for the winter season. In the cup, you will discover subtle sweet notes of nougat and candied figs, as well as hints of raisins, which harmonize with a delicate nutty flavor and dark chocolate depth. With lower acidity and a full, silky texture, this coffee stands out for its solid sweetness and balance. It is great prepared as a pure espresso or with milk, where its natural liveliness and delicacy come into their own. The term "festive flavor" is definitely not just marketing here – it is a truly festive experience in a cup that goes hand in hand with the Christmas atmosphere.
The coffee comes from the Apaneca region in El Salvador, at an altitude of approximately 1,550 meters above sea level, and is produced by experienced producer Mauricio Salaverria at the Finca Himalaya farm. Mauricio has been developing his know-how here for a long time, thanks to which he achieves exceptional results – his lots are measured by the cup even at Cup of Excellence competitions. The farm is located on soil with a volcanic base mixed with clay, and most of the coffee trees grow in the shade of cypress and pine trees, which promote biodiversity and a healthy microclimate. The high level of work ethic is evident on site – the division of individual lots, precise separation, sophisticated processing, and an emphasis on ecology are all part of daily operations. Mauricio uses rainwater for washing in the washing process and reuses the coffee cherries after processing (e.g., for cascara), thereby reducing waste and increasing sustainability.
The lot is processed using the "natural" dry method, which means that the cherries remain whole without the classic washing of the pulp. In this case, the cherries were dried in the shade on raised drying racks for approximately 30 days – significantly longer than the usual 10-20 days for traditional natural lots. During drying, the cherries are stirred regularly to ensure even drying and minimize the risk of defects. This demanding and time-consuming method allows for the development of distinctive sweetness, complex fruit tones, rich body, and a delicate nutty base. The result is a coffee with a distinctive terroir, full character, and a stylish emphasis on quality and precision processing.