El Salvador | La Siberia | Pacamara | Anaerobic Natural | Filter | 250g

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Experimental
  50
• Funky
  40

Region: Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named because of its chaotic climate and the challenging trails that lead to it, La Siberia is a beautiful but often harsh and unforgiving place. With the knowledge and experience passed down over six generations, the Silva family have turned La Siberia into one of the most renowned estates in El Salvador. Today, the family grows various varieties, including BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Pacamara, SL-34SL34SL28's sibling selection, also from Kenya's Scott Labs. Slightly less celebrated but hardier, with a similar juicy, complex cup., and GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. They also understand that great coffee doesn't happen by accident and are meticulous in their picking, processing, and drying protocols, tracking each day's pickings from tree to export. This washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Bourbon is sweet and approachable, the kind of coffee you'll keep returning to. This anaerobically-processed Pacamara was fermented for 72 hours before being dried on raised beds. It’s tropical, syrupy, and as wild as they come!