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PHILOCOFFEA 255 EL SALVADOR Himalaya Supersonic

PHILOCOFFEA

PHILOCOFFEA 255 EL SALVADOR Himalaya Supersonic

Sale price HK$320.00

Finca Himalaya, nestled in El Salvador's Apaneca Mountains, boasts soft volcanic clay soil and has been cultivating coffee since 1875. It was one of the first farms in El Salvador to focus on specialty coffee and is the birthplace of the "Super Natural Process" pioneered by Project Origin and 2015 World Barista Champion Sasa Sestic.

Farmer Mauricio and his team adhere to environmentally friendly cultivation methods, using shade cultivation to protect the coffee and utilizing pine and cypress trees to provide habitats for bees, rabbits, birds, and butterflies. From harvesting and sorting to drying, every detail is meticulously considered, resulting in a coffee with a pure and captivating flavor.

<Super Natural Process>
"Super Natural" is a special processing method developed by Project Origin based on the concept of Carbon Maceration.
At Finca Himalaya, coffee cherries are rigorously hand-selected before being stacked in thick layers on African beds to elevate temperatures. Fermentation is controlled through repeated covering and turning. Gradually, they transition to traditional sun drying, employing precise drying and storage methods to maximize sweetness and fruit flavor.

<Flavor in the Cup>
• Sweet layers: baked apple, caramel, walnuts
• Fruit acids: cherries, cranberries, dried orange peels
• Finish: Delicate herbal notes and a subtle bitterness from roasting

When warm, the rich, sweet, baked aroma is as comforting as apple pie. As it cools, the fruity aroma becomes brighter, and the taste is round and delicate. Finally, it has a balanced acidity, sweetness, bitterness and a smooth texture, leaving a long and elegant finish.

This is a cup of coffee that transforms "gorgeous" into "balanced" - restrained yet full of depth, fully reflecting Mauricio's obsession with quality and detail.
  • Taste: Baked apple, walnut, red cherry, dried orange, caramel, herbal, round, smooth
  • Variety: Bourbon, Pacas
  • Process: Super natural
  • Country: El Salvador
  • Region: Apaneca Ataco, Ahuachapan
  • Altitude: 1,500m
  • Farm: Finca Himalaya
  • Roast: medium roast
  • Baking place: Japan
  • Roasted date: August 26, 2025
  • Material: 100% coffee beans
  • Weight: 200g
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About PHILOCOFFEA

Philocoffea was founded by co-founder Tetsuka Kaji and Masami Kaji. Tetsu Kasutani is the first Asian to win the World Coffee Brewing Championship. Tetsu Megu selects and purchases green coffee beans, creates roasting profiles, and controls quality. He understands the taste of black coffee better than anyone.

Taste is subjective, so there is no right or wrong. However, Philocoffea believes that cleanliness is the key to creating complex flavors, pleasant acidity and a long-lasting sweet finish in specialty coffee. As a result, Philocoffea has a "clean" character throughout, from light roasts to dark roasts, and provides a pleasant and long-lasting aftertaste.

Specialty coffee as defined by Philocoffea must meet four key criteria: location, cultivation, hand-picking and sustainability. This means you can trace your coffee directly back to the farm where the beans were grown. Their extraction process is handled with the utmost care and sustainability. So when Tetsu Kasutani discovers a coffee he believes in, he buys it directly from the farm. Having seen firsthand how they work and live, he values ​​relationships built on trust. After interacting with locals and experiencing their culture first-hand, Tetsu Kasutani was inspired to sell their coffee.

The Philocoffea store is equipped with the best Loring roasters in the world. It is also a roasting station and sacred laboratory for exploring new and unique ways of coffee beans. Tetsu Kasutani creates and manages all roasting configurations himself. When new green coffee beans arrive, Tetsu's expertise iteratively hypothesizes, tests, and develops roasting configurations to create the best possible product.