In the Apaneca Mountains of El Salvador, on volcanic soils shaded by cypress and pine trees, lies Finca Himalaya. A historic farm where coffee has been grown since 1875, it is now under the care of Mauricio Salaverria and his team, who continue the tradition of specialty coffee while protecting the biodiversity of the land. Finca Himalaya, the first specialty coffee farm in El Salvador, is also a hub of innovation. In 2014, it adopted Project Origin's Supernatural process, which involves storing cherries to generate heat, then drying them in thinner layers to obtain an intensely aromatic coffee. Once ripe, the cherries are carefully harvested and sorted by hand at 18-22° Brix. They are then placed on raised African beds, partially protected from the wind, and dried slowly for 20-30 days, being turned frequently for even drying. Once the moisture content reaches 10-12%, the beans are stored in the dried cherry husks, an additional step that helps them absorb more of the fruit's characteristics before being stored, ground, and exported. Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.