Himalaya Pine 30

Grown at 1,550 metres in Apaneca, on the western edge of El Salvador, by Mauricio Salaverria — a producer who's been quietly making some of the country's best Bourbon for years. This lot is naturally processed: the cherry stays on the bean while it dries, which is where all that fruit comes from.

In the cup: pineapple first, then almond, a touch of cardamom and a honey sweetness that hangs around. Bright and juicy on filter, surprisingly rounded on espresso.

Roasted in Battersea. Whole bean or ground, from 100 g to 1 kg. A 100 g bag makes around 6 cups, 200 g around 13, and 1 kg keeps a proper coffee habit going for about 65.