La Siberia El Salvador COE Espresso

This lot from the Finca La Morelia in Colombia convinces especially by the fine notes, which was worked out by the targeted fermentation of producer Miller Walles Cruz. In this espresso you taste notes of butterscotch, pear and honey.

About the coffee

This lot of La Siberia Estate red Bourbon varietal has been naturally processed. The beans are then sun-dried. All coffees at La Siberia Estate are hand picked by trained pickers, exclusively in the morning. It is important that the pickers are experienced, because they are fast and careful. After all, only ripe cherries should be picked.

After the harvest, the cherries are spread out on a large plastic sheet and sorted. In the case of natural cherries (as in this lot), the cherries are washed with clean water and placed on the terraces for, at least, two days to allow the water to drain. To avoid temperature shocks, this is done after 6:30 pm. Due to the mill's altitude of 1500m above sea level - it is the highest mill in El Salvador(!) - and the mild climate, there have been no quality problems so far. Then the cherries are brought to raised beds, where they remain up to 35 days and are constantly moved manually.

Carmen Elena and Rafael Silva, who have been running Finca La Siberia for many years, focus their work on producing high quality coffees from the beginning. On the SCA scale, this coffee reached 87 points in cupping.

About the farm

Finca La Siberia is a small farm of 28 hectares located in the town of Santa Ana, in the department of Santa Ana.