Autumn Coffee — Himalaya Pineapple
Finca Himalaya
NaturalDark
Cherrybook Index
53sparse
Evidence-of-quality score, not a cup score. Sparse signal: 2 of 7 signals on file. Methodology
Price position
US$1.97/ozEUR 15.90 for 260g
this lot $1.97$1.64$2.61
Typical band for this profile $1.64 to $2.61 (natural single-origin lots (other named varieties, retail bags); EUR listings; dark roast in stock). Where it sits
Catalog summary
A natural lot from Apaneca-Ilamatepec, El Salvador, not yet indexed (2 of 7 signals on file) and priced inside the typical band for its listed profile.
Based on the listing and catalog evidence
Price and availability set by the roaster.
Save at The Barn Coffee RoastersUp to 20% SavingsRewards program (earn points per €1 spent, 350 points for creating an account)
Cherrybook last checked this listing today.
Roaster’s notes
candied apple · almond · dark chocolate
- Cocoa and nut
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Apaneca-Ilamatepec, SV
- Producer
- Mauricio Salaverria
- Farm / Co-op
- Finca Himalaya
- Process
- Natural
- Altitude
- 1550 m
- Varietals
- Bourbon
- Harvest
- —
- Weight
- 260g
- Bag price
- EUR 15.90
- Price / oz
- US$1.97/oz
- Brew
- filter, espresso
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Price contextmodeled
A modeled range and current prices for comparable listings.
$1.97/oz
typically $1.64 to $2.61
Where it sits
20 natural single-origin lots (other named varieties, retail bags); EUR listings; dark roast in stock
typical band this lot
Broad comparison: 40th percentile of 20 natural single-origin lots (other named varieties, retail bags); EUR listings; dark roast in stock right now.
This group broadens origin, roast or selling market to find enough lots. It does not qualify this coffee for a value recommendation.
What moves this price
cheaper×1.00pricier
- Dark roast×0.97
- Other listed varieties×0.97
How this estimate works
A statistical model, refit weekly across the in-stock catalog, estimates what a coffee with these listed attributes typically sells for per ounce. Each multiplier compares one trait against the average lot in this market; the roaster line covers brand and sourcing together, which this model cannot separate. Bag size is shown separately, priced at the rate observed across sizes of the same coffee, because it says nothing about the coffee itself. The distribution counts every in-stock listing in the comparison group, with at least 15 listings from three roasters and no roaster supplying more than 60% of it. Decaf, blends, variety segments, processing families and bag formats stay separate. Origin, roast and selling currency can broaden as the group label indicates. Prices are converted to USD per ounce; shipping and differences in tax treatment are not adjusted. The model reads listed attributes only: the quality of the specific lot in the bag is not observable, so a price above the typical band is not evidence of overpricing.
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
53
Sparse signal
Confidence2 of 7 signals on file
Score is heavily shrunk toward 50; treat as a placeholder until more sources arrive.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 23% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 43% so one thin signal cannot carry the score on its own.
The math on file: renormalized base 55.4 shrunk to 53.1 = 53.
Missing: SCA grade, Coffee Review, YouTube reviews, On-shop ratings, Cherrybook ratings
- 75/ 22% weightRoaster transparencyProducer / farm / lot disclosure depth
- 50/ 78% weightReddit sentimentSentiment across specialty-coffee discussion
Sensory profileestimated
- Acidity
- 2
- Body
- 4
- Sweetness
- 4
- Balance
- 3
- Clean
- 3
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
About The Barn Coffee Roasters
Community reputation · Reddit
Polarizing· sentiment 50/100
One thread author's partner ordered The Barn on pour over at a multi-roaster cafe. Another thread author received beans from The Barn through a monthly Kumquat subscription and asked for brewing advice. A third thread author purchased new beans from The Barn and asked about resting and brewing.
pouroversubscriptionbrewing advicebeans
Threads cited (3)
- r/pourover · 17↑ · Dak and The Barn at Revolver
…their coffee. Not a big fan of the automated Curtis pourover and sometimes their coffee selection is fairly dark. I ordered Dak on espresso, and my partner got The Barn on pour over. The Dak espresso was by far the best espresso I’ve had in a cafe in over a year. Absolutely phenomenal mouth feel clean complex, just st
- r/pourover · 9↑ · Advice brewing The Barn beans?
Advice brewing The Barn beans?
- r/pourover · 4↑ · New Beans!
I decided to try out new beans from The Barn, this is what I got! The roast date is 4th august and currently ive put them away to rest. If anyone has tried these, please let me know how to go about brewing/resting!
On YouTube
Meet the roaster on camera
About the roasterInterview
Roaster Stories: The Barn Coffee Roasters | European Coffee Trip x IKAWA
European Coffee Trip · 54.1K views on YouTube
Watch on YouTubeThis video covers The Barn Coffee Roasters; it is general roaster coverage.
Cherrybook summary of the video
This video features an interview with Ralf Rüller, the founder of The Barn Coffee Roasters in Berlin. He discusses his journey from London to Berlin, his philosophy on sourcing and roasting, and the importance of building a community with farmers and customers.
Inside this video
From European Coffee Trip:
“I'm very close to the product and in that sense, I'm also very close to the baristas and the head barista and the quality on my bar.”
“The roasting you learn by roasting. You can do roast classes. I've never done a roast class. I'm very self-educated.”
“I think the roast philosophy is very close to the sourcing philosophy. I think they are connected.”
Explore the videos
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