El Salvador – Himalaya Pineapple

ORIGIN

El Salvador – Himalaya Pineapple

At his Divisadero washing station, Mauricio “Moe” Salaverria has developed the Pineapple Natural as his own interpretation of traditional natural processing. Inspired by fermentation techniques used in brewing, Moe created the process to enhance the tropical character and sweetness of his coffees.

Whole cherries are slowly shade-dried on raised beds for nearly 30 days, considerably longer than a typical natural process. Throughout drying, the cherries are regularly turned to ensure even moisture loss and prevent defects. This patient, labor-intensive approach allows the coffee to develop its distinctive sweetness and tropical complexity.

Moe’s passion for innovation is evident throughout Finca Himalaya. From meticulous lot separation and experimental processing to anaerobic tanks and large wooden fermentation vessels, every detail is carefully considered. The farm’s clay and volcanic soils, shade trees, and diverse natural environment provide an ideal foundation for producing complex, characterful coffees.

This is 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 (double espresso).

We start with a 25-second extraction time.