Siberia is a farm with a great track record in the Cup of Excellence for their Bourbon coffees, and we offered the Bourbon lot last season. 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. This year I was really, really impressed with a Pacamara coffee from Siberia; I didn't know they even grew Pacamara! This coffee is from one of the best, most prolific coffee areas in Santa Ana, grown at 1450 meters. We really didn't need more El Salvador coffee, nor another Pacamara, but it was too good to pass up! So sweet, floral, brightly fruited. This coffee can be a little hard to roast, partly due to the large bean size. In air roasters, cut back on the batch a little. It seems to finish fast, so when you hear first crack start, pay close attention and be prepared, or you may miss your roast level target. And for that I recommend City+ to Full City ... the dry fragrance is beautiful, sweet floral roast notes, red fruits, cane sugar. The wet aroma is sooo sweet: light brown sugar, caramelized. I get cinnamon toast notes, and soft floral accents. The cup has juicy red apple flavors, hibiscus floralness, like the tea called "Jamaica" (pronounced Ha-my-ka) in Latin countries. It's sweet, and the aromas persist through the sapid flavors on the palate; it has what they call "after-nose". I liked the darker roasts I did as well, with dark brown sugar flavors and a more pungent spice note. But I admit I did some of those by accident. Keep an eye on this coffee in the roaster!
Note: Because of the large bean size of this coffee, I strongly recommend that you measure this out by weight, not by volume, when brewing.