El Salvador Finca Siberia Pacamara

A complete, well rounded profile with stone fruit acidity, buttery caramel, toffee, bittersweet cacao and even raw nibs. Keep a close eye on this as it passes from City to Full City quickly, keep it in the City+ range to highlight the floral quality and sweetness, darker roasts have more pungent spice. City+ to Full City+.
Out of stock
88
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jun 25 2012
Lot size 15bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Pacamara
Grade SHB/EP
Appearance .2 d/300gr, 18-20 screen
Roast Recommendations City+ had all the floral and sweet juicy fruited notes. FC and FC+ have dark brown sugar and more pungent spice flavors. See the roast notes, and keep an eye on this one as you get into first crack. It tends to pass from C+ to FC+ very quickly
Weight 1
Siberia is a farm we have worked with for some years now. It's a pleasure to know the owners, Carmen and Rafael Silva Hoff. It has a great track record in the Cup of Excellence for their Bourbon varietal coffees, and we value Siberia Bourbon as a balanced straight roast, or in espresso blends. As with previous years, I was very impressed again with the Pacamara cultivar coffee from Siberia in 2010. Some Pacamara coffees can be more herbal and oniony, not something many people want in their coffee. This lot is very clean, sweet, floral and citrusy. This coffee is from one of the best and most prolific coffee areas in Santa Ana, grown at 1300-1450 meters. Ironically it is not far from other farms we buy from, as the crow flies that is. But the drive to the farm is circuitous and takes hours on some of the dustiest roads I think I have ever been on!
This is beautiful Pacamara coffee, a varietal that is almost always accentuated by its sweetness or lack there of. The fragrance demonstrates the positive side of that notion with raw honey and brown sugar notes that meld into all-spice and clove in a darker, City+ roast. We also so found aromatic wood in the fragrance of the city+ that was appealing like fresh cedar. Rich, decadent sweetness like chocolate mousse and sweet whipped cream were easily perceptible in the crust and through the break along with more baking spice. This time we likened it more towards nutmeg. Toasted almonds rounded what was one of the more aromatically complex coffees that I personally have reviewed in while. The cup profile is what I would call 'complete' in the sense that there is nothing lacking. The acidity, sweetness, mouth feel, balance and finish each have plenty to offer. The City roast was highlighted by a tart, refreshing hibiscus acidity and also reminded us of huckleberry. Both Dan and I were excited at how bright the Pacamara stayed at the city+ level where we noted acidity leaning more towards stones fruits i.e. peach and apricot. While the sweetness was buttery caramel and toffee in the City roast we came across more bittwesweet cacao and even raw nibs in the City+ roast. Both roasts had a juicy, weighted mouth feel. Finca Siberia Pacamara is a resilient coffee that will show well at most roast levels. Where as most Pacamaras aren't suited for single origin espresso, if tamed in the roaster, Siberia will be balanced and sweet for days.