The new El Salvador HIMALAYA MARSELLESA coffee from The Barn roastery is exactly the type of coffee that will immediately capture your attention. The Marsellesa variety, combined with anaerobic processing, creates a distinctly sweet and lively profile full of tropical fruit. The flavor features notes of mango and grape lemonade, complemented by the subtle funky character typical of this style of fermentation. The coffee is playful, with balanced acidity that holds the whole profile together.
Finca Himalaya is one of the first farms in El Salvador to focus on specialty coffee and has long maintained a reputation as a producer of exceptional quality. Farmer MauricioSalaverria builds on generations of family experience in coffee cultivation, but at the same time has moved the farm in a modern direction. For example, he has collaborated with former world coffee champion Sasa Sestic and devotes much of his energy to experimenting with processing and improving quality. Mauricio now owns five farms in the Ataco and Apaneca regions, and all coffee is processed at his Divisadero washing station. The 24-hectare farm is located in the Apaneca Mountains, where the combination of clay and volcanic soil creates excellent growing conditions. Thanks to this terroir and the farm's meticulous work, they regularly produce coffees that are recognized in the Cup of Excellence competition .
This particular lot is processed using an anaerobic method, which helps to develop the coffee's intense fruity character. The whole cherries are first fermented in closed barrels without access to oxygen. During this process, distinctive aromatic and flavor compounds gradually develop in the fruit. After fermentation, the cherries are spread out on raised drying beds, African beds, where they dry slowly. During the day, they are regularly turned and sorted to ensure even drying, and at night they are covered to protect them from moisture. Thanks to this careful control, the coffee has a distinctive fruitiness, purity, and well-balanced profile.