Himalaya Pineapple | El Salvador

Finca Himalaya’s “Pineapple Natural” showcases Mauricio Salaverria’s innovative approach to coffee production in El Salvador. This exceptional Bourbon lot undergoes an extended natural processing method, resulting in a vibrant tropical profile that elevates the coffee’s inherent character to extraordinary heights.

Since 1880, Finca Himalaya has remained a family treasure, but it’s the last 15 years under Mauricio Salaverria’s guidance that have truly transformed this El Salvadoran estate. Driven by innovation and environmental stewardship, Mauricio has developed his signature “Pineapple Natural” process at the Divisadero washing station, where whole cherries undergo a meticulous 30-day shade-drying period on raised beds —nearly triple the traditional drying time. 

This labour-intensive method creates an extraordinary espresso bursting with tropical character. Each cup delivers vibrant notes of pineapple and apricot, complemented by mango and stone fruit flavours, all balanced by rich undertones of almond and chocolate.

Finca Himalaya’s ideal terroir combines clay and volcanic soils, with most lots cultivated under shade. The farm’s commitment to sustainability includes rainwater harvesting for processing and repurposing coffee cherry skins into cascara, while cypress and pine trees throughout the estate provide habitat for diverse flora and fauna.