La Siberia El Salvador COE Espresso

€55,60 / kg

Whole BeanAeropressEspresso MaschineBialetti

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. Carmen Elena and Rafael Silva produce about 550 bags of coffee per year. The farm has been in their family since 1870. Until this year, they mainly grew Red Bourbon and Pacamara varieties. Since 2019, they also have SL28 and Geisha coffee plants. Since 1870, they have produced several coffees that have been rated very highly by SCA standards. La Siberia has won the Cup of Excellence 7 times. They also received 3 awards from AVPA Paris for their roasted coffees in two consecutive years. In 2017, their San Pedro mill was recognized as the most environmentally friendly in the country.

Carmen Elena and Rafael Silva also take special care of their employees, offering workshops, scholarships and full pensions for those who retire due to age.

Read more about the Cup of Excellence here to understand its importance as a mark of quality for Specialty Coffee.


If you look at the location of the coffee-growing regions, they extend as a broad coffee belt around the equator. Harvest times in these areas are based on the position of the sun and move from north to south throughout the year. In coffee-growing regions north of the equator, such as Costa Rica, India and Ethiopia, the main coffee harvesting season is between September and December. In coffee-growing countries south of the equator, such as Indonesia and Papua New Guinea, harvesting usually begins in April or May and can last until August. Exceptions are countries like Ecuador, Colombia or Rwanda and Kenya. These growing regions are located directly on the equator and, at the right altitudes, can produce coffee all year round.

The 19grams Roasting Style

Rich, clear in flavour and retaining the sweetness of the coffee cherry. That is the maxim under which we roast. We are always on the lookout for new coffees from all over the world and we are always discovering new coffee farms, but we also keep coming back to our long-time partners and friends. It helps that we are judges in the Cup of Excellence initiative, tasting the truly best coffees in different growing regions every year, but the work doesn't stop there. After selecting the samples, we start with the so-called blind roasting, in which we compare very small quantities at different temperatures and for different durations. Here, many coffees already fall out, but even with our favourites, there is still a lot of testing and tasting to do until we have found a roasting profile that meets our standards of richness, clarity and sweetness.

Bloody Good Espresso

Specialty coffee and fully automatic machines don't go together? We think that's not true. We have seen a continuous increase in the performance of fully automatic machines in recent years, and we decided to take on the challenge: we have developed a really good specialty espresso for fully automatic machines. If the settings are correct, the fully automatic machine is a reliable and consistent preparation method. For the short contact time between water and coffee powder, lighter espresso roasts - as are common in specialty coffee - are not suitable. With a classic, darker roast - like this one - you can enjoy the full variety of flavors!

espresso 19grams

Das könnte dich auch interessieren

Germany (EUR €)