El Salvador | Siberia | Red Bourbon | Glazed | Espresso

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bold
  50
• Funky
  20

Farm: Siberia Region: Santa Ana Elevation: 1450 - 1670 masl Varietal: Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: Glazed Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Raisin, date, caramel, orange and maple syrup Black & Milk/Cream: This coffee is roasted onRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. the darker side, so it's great for drip coffee, french press and is well suited to milk or cream. Also really nice enjoy black. The Story Behind the Bean: Welcome to Finca La Siberia. The name evokes a powerful image and rightly so! In 1870, Fabio Morán and Etifanio Silva decided to cultivate the 28 hectares of land with coffee. Its aptly named after the challenging weather conditions that exist in this micro climate. Located at 1450 – 1670 masl in the Apaneca-Ilamatepec mountain range, Siberia boasts a reputable history. Former COECup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. (Cup of Excellence) winners come from this very same farm. The two main varietals cultivated are Red Bourbon (80%) and Pacamara (20%). We were mighty impressed this year with the force of Siberia and secured the 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., ‘glazed’ (new process) and naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. processes from the same farm, all Red Bourbon.