SOS Single Origin Saturday: El Salvador Finca Himalaya
04 Jul 2014 | Adam
Beans From Above are proud to bring you another great Single Origin Coffee.
El Salvador Finca Himalaya
Farmer: Mauricio A Salavenia
Varietal/Process: Caturra Naturals
MASL: 1350 – 1450
Cupping Notes: Q88.50 Notes of dark berries. Med Acidity with good body.
This selection is a Caturra from Finca Himalaya. All coffees are picked on the same day and brought to Divisadero mill at the same time. Coffees are then mixed and placed on an African bed approximately 30 centimetres thick and then dried at a high altitude of 1,350 metres. This carries increased complexity, while the consistent processing method ensures each bean bears the same density and heat capacity, enabling the consumer to roast and extract coffee beans to its full potential.
In the first three days coffee is turned for 24 hours to reduce fermentation. It is then spread thinly to increase clarity. Once moisture has reached 16%, the coffee is moved to a cool, dark storage area where it will stay for seven days for sugars to stabilise. Then finally the coffee is moved to African beds again for another 7days or until moisture in the beans reach 12%. This is a complex 4-week process, but it is well worth it!
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