Our La Siberia Espresso was roasted to point out the successful results of the special fermentation. Due to the anaerobic fermentation this coffee allowed the beans to develop a complex and delicious flavour profile. An intense body with flavours of cacao, ripe plum and raisins. In the aftertaste a hint of clementine freshness will come up.
La Siberia Winner of 7 'Cup Of Excellence' El Salvador Espresso
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Santa Ana, Apaneca-Illamatepec, Ahuachapán - EL SALVADOR
Cacao, Plum, Raisin
An intense body with jammy and syrupy texture.
Carmen Elena and Rafael Silva
La Siberia Estate
Number of varieties planted
Other varieties planted on farm
Bourbon and Pacamara. This year we have planted Gesha and SL-28
Age of plants
20-30 years old
COE winner in 2005, 2007, 2008 and 2012. AVPA Bronze Medal 2017
19grams - ROASTED FOR BEAUTIFUL PEOPLE
About this coffee
About the coffee
This lot of the red Bourbon Variety from La Siberia Estate has been naturally processed. The beans are naturally processed and afterwards sun-dried. All coffees on La Siberia Estate are manually picked by trained pickers. Picking will be done only in the mornings. After that the cherries will be spread out ova huge plastic canvas and sorted. So only ripe cherries will dry here. For naturals (such as in this lot) the cherries are washed with clean water and moved to the patios for at least two days to let the water drain. To avoid temperature shocks this will be done after 6:30 pm. Due to our mill's elevation of 1500 masl - it's the highest mill in El Salvador(!) - and mild climate, they haven't had any quality problems by doing so. Then the cherries are taken to raised beds, where they stay for up to 35 days being constantly moved by the staff at the mill.
Carmen Elena and Rafael Silva, leading La Siberia Estate for many years, orientate their work to produce high-quality coffees from the earliest stages of production. On the SCA Scale this coffee scored 87 points while being cupped.
About the farm
Finca La Siberia is a small farm of 28 hectares located in Santa Ana Town in Santa Ana Department. Carmen Elena and Rafael Silva produce ca. 550 bags of coffee each year. The farm has been in their family since 1870. Until this year they mostly grew Red Bourbon and Pacamara varietals, in 2019 they also started to grow SL28 and Geisha coffee plants. Since 1870 they have produced several coffees that have scored very high after SCA standards and they had been winning the Cup of Excellence seven times. They also received 3 awards from AVPA Paris for their roasted coffees for two consecutive years. In 2017, their mill San Pedro was named the most environmentally friendly in the country.
Carmen Elena and Rafael Silva also care deeply for their staff by providing workshops, scholarships and full pensions for those that retire because of old age.
Read more about the Cup of Excellence and gain a deeper understanding of this specialty coffee quality indicator.