El Salvador Finca Siberia Bourbon

This is a nice, solid El Salvador, with prevalent sweetness and pleasing accents of nut and cocoa. The body is great, I highly recommend this lot for espresso, SO Espresso if you can extend the roast. It gives a classic, bittersweet espresso flavor, and performs so well in the roaster. City+ to Full City+.
Out of stock
85.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 31 2013
Lot size 60bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB EP
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City+ to FC+ - highly versatile and will even hold up into 2nd crack.
Weight 1 LB
Bourbon coffee is a classic cultivar, named for the island of Bourbon (now called Reunion) where it was originally cultivated. When we call it classic, we mean not just the fact that it is a lower-yield than modern types like Catuai, and that it has a very dense seed that roasts well, but also the cup character. Bourbon coffees, especially those from El Salvador, are neotypical Central American coffees. They are bright, aromatic, balanced, semisweet or bittersweet, chocolaty and have a creamy mouthfeel. Bourbons should be appreciated for more than their sturdiness, versatility (they make great espresso blend components) and the way they take a wide range of roasts. Each has unique accent notes too. This coffee is from one of the best, most prolific coffee areas in Santa Ana, grown up to 1450 meters, and 100% Bourbon cultivar. We bought it before as a 23rd place coffee in the Cup of Excellence, and it has been as high as 6th place in previous competitions. The farm was founded in 1870 and is managed by Rafael Silva Hoff, representing the 4th generation of the Silva family to run the farm! The name Siberia refers to the chaotic weather at this altitude, and inaccessibility of the farm in the past. The coffee is processed using a traditional fermentation technique that draws out a bit more fruit and sweetness from this coffee.
This Siberia Estate Bourbon is a versatile coffee, which works well in espresso and drip type brewing. Roasting to City+ brings out date sugar in the aromatics, along with notes of toasted hazelnut and cocoa powder. This profile is accentuated when hot water is added and wafts of deep sugar browning and malt syrup come up in the steam. This is a nice, solid El Salvador, with prevalent sweetness and with pleasing accents of nut and cocoa. The body is great, I highly recommend this lot for espresso, SO Espresso if you can extend the roast. It gives a classic, bittersweet espresso flavor, and performs so well in the roaster.