HIMALAYA MARAGOGYPE

Our friend and partner Mauricio Salaverria continues to produce some of the most expressive coffees in El Salvador. Maragogype is one of his standout varietals, and a beautiful match for natural processing. Slowly dried at Finca Himalaya, this lot is luscious and fruit-driven, with cherry and mango balanced by rich dark chocolate.

The Himalaya Maragogype, sourced from producer Mauricio Salaverria in El Salvador, represents a unique intersection of rare varietal genetics and meticulous post-harvest handling. As a Maragogype, this coffee is defined by its exceptionally large bean size, often referred to as "elephant beans," which can influence the rate of heat absorption during roasting. Because this lot undergoes a natural process, the coffee cherry is dried intact with the seed, a technique that often imparts a distinct sweetness and complexity to the final cup. For those interested in how these techniques impact the profile, our processing methods explainer offers a deeper look at the mechanics behind the cup. Roasted by The Barn, this selection highlights notes of cherry, mango, and dark chocolate. To better understand how these specific descriptors align with broader sensory categories, we recommend consulting our flavor wheel to map these vibrant fruit and cocoa characteristics.