In the Salaverria family since 1880, Finca Himalaya has undergone a remarkable transformation over the past 15 years under the leadership of Mauricio Salaverria. Known for his innovation in processing, Mauricio brings a fresh, experimental edge to tradition - most notably through his signature natural processing method, which involves slow drying for over 30 days. The result is a vibrant, tropical cup bursting with flavours of pineapple and apricot - a uniquely expressive El Salvadoran espresso.
Mauricio’s passion for coffee is unmistakable. A multiple Cup of Excellence winner, he applies meticulous detail to every aspect of production - from strict lot separation to a variety of processing styles, including the use of wooden wine crates and anaerobic tanks.
Environmental sustainability is also central to his approach. Finca Himalaya utilises rainwater for washed processing and repurposes coffee cherry skins to produce cascara, reducing waste and closing the loop.
This standout Bourbon lot, selected by The Barn, is a shining example of Mauricio’s commitment to quality, innovation, and sustainability - and a taste of what makes Finca Himalaya truly exceptional.
