El Salvador | La Siberia | Pacamara | Anaerobic Natural | Espresso | 250g Grind:Aeropress This is the first year

This is the first year we have sourced Olman’s washed Caturra from Monte Libano

You are about to endure 70

This is his Red and Yellow Catuai pulped and fermented in an anaerobic environment for 96 hours before being washed and dried as parchment

Notes: Chocolate

PRESSING: November 2024

El Salvador | La Siberia | Pacamara | Anaerobic Natural | Espresso | 250g Grind:Aeropress This is the first yearRegion: Chalchuapa, Santa Ana Elevation: 1450 1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named because of its chaotic climate and the challenging trails that lead to it, La Siberia is a beautiful but often harsh and unforgiving place. With the knowledge and experience passed down over six generations, the Silva family have turned La Siberia into one of the most renowned estates in El Salvador. Today, the family grows