El Salvador Finca Siberia Pacamara

This makes for a very sweet cup, and with a nice, refreshing acidity that is like essence of lemon. This coffee cools so well, with much of its profile obscured when piping hot. There's an abundance of citrus - pomello juice, kumquat, and lemon to name a few. The profile has a nuttiness to it that is like the sweet side of a raw almond. The body is weighty, and with a mouthfeel of clarified butter. City+ to Full City+.
Out of stock
87.6
  • 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 10bags/boxes
Bag size 69.00kg
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!
Pacamara coffee is almost always defined by its sweetness or lack there of - this lot from Siberia Estate is definitely the former. The dry fragrance has a powerful smell of maple syrup and caramel, and with notes of orange zest, marzipan, and cocoa powder in the background. The wet grounds remind me of the smell of fresh custard with toasted caramel. There's an herbal note that comes up on the break that is fresh and sweet. This makes for a very sweet cup, and with a nice, refreshing acidity that is like essence of lemon. This coffee cools so well, with much of its profile obscured when piping hot. There's an abundance of citrus - pomello juice, kumquat, and lemon to name a few. The profile has a nuttiness to it that is like the sweet side of a raw almond. The body is weighty, and with a mouthfeel of clarified butter. This is really a great brewed coffee and I would probably steer clear of using as a SO espresso. These beans are really dense, and I recommend roasting to City+ or beyond to develop sweetness, and also to avoid a woodiness that is found in the cup at the rawer end of the roast spectrum.