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Sometimes, you stumble upon something so otherworldly that it defies explanation. Finca Himalaya, perched in the Apaneca Mountains of El Salvador, has been pushing boundaries since 1875, but it wasn’t until 2014 that things got truly supernatural. With Mauricio at the helm, we conjured up a process unlike any other. Stacking cherries into thick piles, letting them build heat, cocooning them overnight, and turning them every few hours like some kind of ritual. This isn’t just any natural process. It’s supernatural. What started as an experiment became a legend, and now this method is used in coffee origins far and wide, passing down lore from one generation to the next. But it all began here, in the shadows of cypress and pine, where bees hum like an Impala’s engine and butterflies drift like wayward spirits. Some might call it a colt classic. The slow, controlled drying on African beds lets the coffee develop deep, rich flavors, like something out of a dream you don’t want to wake up from. It’s got all the hallmarks of something too good to be true: a little bit of mystery, a little bit of magic, and a whole lot of flavor. This lot is a spot coffee purchase from Project Origin—sometimes it’s nice to step outside our producer partnerships and try something new. Every now and then, something great catches our eye, and this one, with its dark beer, burnt caramel, and citrus tart notes, was impossible to pass up. Project Origin were workin’ on some night moves with Mauricio long before we knew where this road would lead, chasing flavors in the moonlight, waiting on that thunder to roll. Turns out, some experiments stick. Some flavors linger. Some stories refuse to be forgotten. Carry on my wayward sons.
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.