Coffees from El Salvador are among some of my favorite, and when we tasted this offering from the Ahuachapan region it was love at first slurp. Mauricio Salaverria owns a 60-hectre farm called Himalaya. This coffee was picked in peak ripeness then dry fermented for twenty hours, and finally dried on raised beds for 23-25 days. Mauricio mainly grows, Pacamara, Bourbon and Maragoype, this coffee however is of the Anacafe 14 variety, which is a natural cross mutation of Catimor and Pacamara. Which in the cup create a truly juicy and unique experience.