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Finca Himalaya

El Salvador - Apaneca - Finca Himalaya - SL 28 - Natural

CROP 2025/2026 See coffee details

SCA score86.75

Aromatic notes

berryorangecherrypineapplecocoa beancaramelvegetalfermentedmilky

Available on sample request (69kg)

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History and traceability

The story

The story of Finca Himalaya begins in the 1870s, when Mauricio's great-great-grandfather planted coffee in Apaneca during El Salvador's export boom. Located in Apaneca, Finca Himalaya is a 24-hectare **farm** belonging to the Salaverria family. Recognized as El Salvador's first specialty coffee **farm**, it benefits from excellent **terroir**, with clay and volcanic soils that contribute to the production of remarkable coffees.

Today, Mauricio manages five **farms**, including Himalaya, as well as the El Divisadero project — his ideas lab, centered around a **dry mill** at Finca Villa Galicia where he experiments with dozens of **lots**, varietals, and processing methods each harvest.

Mauricio has an instantly recognizable signature style across his entire portfolio: tropical, fruity, and expressive profiles, anchored by a sweetness that balances and supports the whole. He was among the first **producers** in El Salvador to sell single-estate coffee, to implement natural processing on a large scale, and to develop fermentation techniques that have since become his hallmark.

Belco has worked with Mauricio for over ten years — a relationship built on mutual trust, constant feedback, and a shared goal: to improve year after year. Among the highlights of this collaboration is the Pineapple, a signature coffee for Belco born from his fermentation techniques and one of the most appreciated in our catalog.

After more than ten years, the relationship continues to evolve around shared values: consistency, continuous improvement, honest long-term trade relationships, genuine feedback, and common goals. This approach also integrates **agroforestry** under **shade** and an authentic commitment to local communities, with 100 workers mobilized each harvest, including 20 permanent staff.

The history of Finca Himalaya begins in the 1870s, when Mauricio's great-great-grandfather planted coffee in Apaneca during El Salvador's export boom. Today, Mauricio manages five farms, including Himalaya (60 ha) and the El Divisadero Project — his laboratory of ideas, centered around a processing station at Finca Villa Galicia where he experiments with dozens of lots, varieties, and processes each harvest.

Mauricio has a signature style that is instantly recognizable across his entire portfolio: tropical, fruit-forward, and expressive profiles anchored by a sweetness that balances and sustains everything. He was among the first producers in El Salvador to sell single-farm coffee, to work natural processing at scale, and to develop fermentation techniques that have since become his trademark.

Belco has worked with Mauricio for over ten years — a relationship built on mutual trust, constant feedback, and a shared objective: to improve year after year. Among the highlights of this collaboration is the Pineapple, a signature coffee for Belco born from his fermentation techniques that has become one of the most beloved in our catalog. More than ten years in, the relationship continues to evolve. Shared values include consistency and continuous improvement, honest long-term commercial relationships with real feedback and shared goals, and shade-grown agroforestry with genuine commitment to local communities — 100 workers per harvest, 20 permanent.

If you want to talk to an expert in microlots, Mauricio is the place to turn! Mauricio Sallaveria is as well known for his smile as for the care he puts into the post-harvest processes for each of his coffees.

His high level of expertise enables him to supply a very wide range of coffees, skilfully juggling the different varieties and processes. When you taste his coffees, you'll sense a beautiful subtlety, whatever the farm: Villa Galicia, Finca Himalaya, Cruz Gorda or the El Divisadero and El Copo plots.

The SL28 Natural from Mauricio is a rarity: a variety of Kenyan origin processed naturally in Salvadoran volcanic soils — the result is a unique, tropical, and intense profile that very few producers in El Salvador can offer. It reflects the best of Mauricio's processing style: expressive, fruit-forward, and sweet without ever losing balance.

What we loved was the fruit intensity — red fruits, raspberry, and grapefruit expressed with clarity and cleanliness. What surprised us was the balance: with that much red and tropical fruit, the caramel and dark chocolate still hold the profile together without overshadowing it.

Unmissable because it is the SL28 with Mauricio's signature — tropical, expressive, and with that characteristic sweetness that makes every sip reveal something more. SL28 varietal, natural processing in Apaneca, and Mauricio's fermentation technique combine into a fruit-forward, authorial cup that doesn't go unnoticed.