About This Coffee
Back in 1870, Fabio Morán and Epifanio Silva set out to conquer the then rugged territory of the Apaneca-Ilamatepec mountain range. They established La Siberia, a name inspired by its extreme weather conditions and difficult accessibility. The property was later inherited by Rafael Silva, who has continued improving the farm ever since. The producer’s dedication, combined with the ideal growing conditions of the Apaneca-Ilamatepec Mountain Range, results in coffee of exceptional quality. La Siberia and the team behind it have multiple Cup of Excellence awards under their belt. Well-deserved.
Carefully cultivated and processed with an eye toward excellence, this Honey lot is characterized by crisp citrus and sweet sugary after taste, along with unmatched clarity.
Cultivation
La Siberia, like many farms in the region, used to be planted entirely under Red Bourbon. However, Rafael took an innovative approach and now cultivates a wide range of varieties (including Pacamara, Batian, SL-34 and Yellow Caturra, among others) at elevations between 1,450 and 1,650 meters above sea level. Today, the very same conditions that once inspired the farm’s name (fertile volcanic loam soils, high altitude and a cool climate) now form the optimal growing conditions for these diverse varieties.
Harvest & Post-Harvest
Ripe cherries are selectively handpicked and carefully sorted upon intake. The selected cherries are then pulped before being transferred to raised beds to dry with the mucilage left intact. During this stage, workers frequently rake the parchment to ensure even drying. Once drying is complete, the dried parchment is bagged, stored, and prepared for export.
Coffee in El Salvador
Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador.
Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.
Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.