Himalaya

Sonia is the matriarch of Himalaya in El Salvador, the farm has been in her family for over 150 years. In this time Sonia believes that the most sustainable farming practices are the most traditional, using only long-established, organic ways of fertilising and caring for Himalaya. The farm itself spans from 1500MASL all the way to 2400MASL with the only road stopping at around 2000MASL, so all coffee picked higher than that must be delivered by foot to said road. When the truck is full, it’s driven around 30 minutes away to Beneficio Los Cerritos, Sonia’s processing mill. In this case dried on open air patios, before being milled, de-husked and hand sorted before export. Celina and Tony (First Crop) have been working with Sonia at Himalaya since 2015. Over the years their relationship has become less business orientated, often talking about family and their day-to-days, not so much coffee chat, as the trust is already well established. Celina and Tony fondly refer to her as Tia “Auntie”. We selected this coffee because of its vibrant blackcurrant notes, and now after the initial test roasts we have been tasting further complex flavours of blueberry crumble, white nectarine and vanilla bean.