EL SALVADOR | Finca La Siberia | Pacamara | Anaerobic Natural

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Experimental
  50
• Funky
  40

Finca La Siberia has been operated by the Silva family since 1870. Named for the harsh climate on the farm and the challenging trails to reach it, Siberia is a beautiful but often unforgiving place. Now, over a century later, Rafael Silva, his wife Carmen, and their eldest son Rafael Jnr. have turned La Siberia into one of the most renowned farms in El Salvador. The farm is planted with a wide range of 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.. The Silva family understand that great coffee doesn't happen by accident. They are meticulous in their picking, processing, and drying practices, tracking each coffee from the tree through to export. This coffee was processed anaerobically and fermented without oxygen for 72 hours before being dried on raised beds. During the fermentation process, temperature and pH levels were measured every 5 hours to ensure they stayed within the ideal range. This coffee is tropical, syrupy, and as wild as they come.