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The Barn HIMALAYA BOURBON (El Salvador) 250g espresso roast

Regular price €14,20

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Origin: Apaneca, El Salvador
Roast: Espresso

The Finca Himalaya farm has 24 hectares and there are varieties Bourbon, Caturra, Pacas, Pacamara, Geisha, Maragogype, Maracaturra and SL28 / 34. Finca Himalaya has an excellent terroir with clay and volcanic soils and often produces Cup of Excellence award-winning coffees.

During processing by the washed method, the cherries pass through a so-called peeler, where they strike the metal discs with protrusions or spikes at enormous speed, thus removing the skin and flesh from them. After this step, we will be left with a green grain, on which, however, the remains of the pulp (sugar) still remain. In order to make it easier to remove these pulp residues, the grains are allowed to ferment in tanks for several, often tens of hours. After fermentation, the pulp is separated from the grain and will go down more easily. Here we come to the step for which we call this method just washed. The coffee is moved from the tanks to the washing channel, where the beans are washed with water and the last remnants of sugars - pulp - are removed.