Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it’s named for: the Apaneca Mountains in El Salvador’s Ataco region. The Honey processed coffee on Mauricio’s farm is picked ripe and de-pulped the next day, then dry fermented for 20 hours. It’s dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.
The rich volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.