El Salvador | La Siberia | Pacamara | Anaerobic Honey | Espresso | 250g

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  25
• Clean
  25
• Floral
  25

Farm: La Siberia Producer: Silva Family Region: Santa Ana Elevation: 1450 - 1675 masl Varietal: Pacamara Process: AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Notes: Red apple, floral, & peach About: Welcome back to Finca La Siberia. 2019 unveils the fresh harvest from our partners, the Silva family of Si Café. There are some hidden treasures and challenges amongst this landscape that allude to another world. La Siberia is known for harsh weather conditions and demanding terrain. The Pacamara is Si Café’s prized coffee varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. and is classified as one of the purest strains of Pacamara in El Salvador. Strap yourself in for the wild ride and flavours of Finca La Siberia.