El Salvador – Himalaya Maragogype

ORIGIN

El Salvador – Himalaya Maragogype

Maragogype is one of the most striking coffee varieties around. It is a natural mutation of Typica and is known for its exceptionally large beans, which are often nicknamed elephant beans. Their size immediately draws attention, but what really makes this coffee special is what’s in the cup: remarkable elegance and complexity for such a large bean.

At an elevation of 1,550 meters in Apaneca, Mauricio Salaverría, known to everyone as Moe, grows this rare variety at Finca Himalaya. He processes the coffee as Natural, allowing the coffee cherries to dry slowly. This gives the sweetness and fruitiness plenty of time to develop. The farm’s clay and volcanic soils also give the coffee extra depth.

Moe is constantly experimenting and pays close attention to every step of the process. As a result, Finca Himalaya has built a reputation for exceptional coffees, including several winning lots at the Cup of Excellence. Expect plenty of sweetness, vibrant fruit, and a silky texture in the cup.

Here’s how we brew this coffee!

The perfect espresso recipe depends on many factors: machine, grinder, water, filter basket, beans, etc. At our bar in The Hague, we usually start with this recipe:

19 grams of coffee for an output of 45 grams of espresso (a double espresso).

We start with a brew time of 25 seconds.