EL SALVADOR - FINCA HIMALAYA

Sasa Sestic who is the founder of Project Origin as well as the 2015 World Barista Champion & Mauricio endeavoured to create a special Natural process profile they called Supersonic. To achieve this Mauricio uses his farming skills to select the perfect lots for the profile. The cherries can come from one or a combination of different farms. All coffee is picked on the same day and is placed on African beds creating a thick layer approximately 30cm deep. For the first three days the coffee is turned every 24 hours to reduce fermentation. After this period the coffee is spread thin to increase clarity. Once moisture has reached 16% the coffee is moved to a cool, dark storage area for seven days for the sugars to stabilise. Finally the coffee is moved to African beds for another seven days or until beans have a moisture content of 12%. In total, it is a complex, four week process, but the result is well worth it.