The coffee story

Single Estate Name | La Siberia
Owner | Rafael Silva
Region | Apaneca-Illamatepec Mountain Range
Micro-Region | Chalchuapa, Santa Ana
Altitude | 1450 – 1675 masl
Size | 40 manzanas (28.2 hectars)
Yearly Rain Average | 2500mm
Type of Soil | Clay Loam Soil
Varieties | Red Bourbon, Yellow Caturra, Pacamara, SL-28, Java, Elephant Bourbon, Yellow Pacamara, Geisha
Type of Shade Trees | Inga’s, Cypress, Pine
Flowering Period | March to May
Harvesting Period | December to February
Processing Methods | Washed, Semi-Washed, Honey, Natural, and Experiments
Drying Methods | Sun-dried in patios and raised beds

We come from a long line of coffee growers and our agricultural practices have been inherited from father to son for over six generations.
Back in 1870, Fabio Morán and Epifanio Silva decided to conquer the hostile territory of the Santa Ana region of El Salvador, sowing coffee trees in one of the highest summits of the Apaneca-Ilamatepec mountain range. They named the farm La Siberia, for its chaotic weather conditions, along with its difficult accessibility. 

Because of its unique micro-climate, coffee matures later in Siberia than in the rest of our farms. Fabio Moran and Epifanio Silva used to bring the coffee down using mules. They would go up and down the mountain carrying every single bag picked with the local workers.
  
One century later, Rafael Silva inherited the property. It is located between 1,450 and 1650 meters above sea levels. He has worked it up to be one of the best coffee producing farms in the world. 

The farm used to be 100% Red Bourbon, but Rafael Sr., who is always looking to improve on quality and productivity, decided to experiment with Yellow Caturra and Pacamara as well. The results have been amazing. 

La Siberia has four Cup of Excellence Awards: 2005, 2007, 2008, 2012. In 2008, Siberia was awarded 94 pts by Coffee Review.

All this, the experience of travelling to this farm, and the quality of the coffees from Siberia are what have made Siberia a worldwide renowned single estate. Now, certain areas have been evaluated to be planted with new varieties that are soon to start producing. Some of them are Java, SL-28, Yellow Pacamara, and Geisha. The first harvest for the SL-28 will be 2020-2021, for the rest we will have to wait for 1 or 2 more harvests to start testing their cup qualities.

One day, when visiting the farm, Rafael Jr. was told by the farm foreman that they needed to check out some coffee trees that have sprouted in different areas of the farm, but they have all the same physical properties. There were 12 trees in total, but the foreman was right, they had the same physical properties so Rafael went on to pick the coffee cherries and taste them. They were very different from the Bourbon and Pacamara cup profiles.

Physically, the trees have very big foliage, the cherries are very big (bigger than Pacamara cherries), they have a pointy end at the tip of the cherry, and do not grow too tall. He then went back to the farm and took leaves as instructed by Syrah in France to have them tested for their DNA trace. The results came back saying it was Bourbon. The following year, he selected some of the cherries for seeds and the rest to try again in the cup. Those seeds have now grown into small plants and are ready to be planted back in Siberia.

The process

We orientate our work to produce high-quality coffees from the earliest stages of production. All our coffees are manually picked by trained workers from 7 am to 12 pm. After that, our pickers spread the cherries over a plastic canvas and remove the under-ripe ones. When the coffee is delivered to our mill we check the screen size and level of Brix. This goes into our records and also helps us decide how to process the coffee. We wash the cherries with clean water and put them inside sealed tanks for fermentation. There is a tube coming out of each tank to allow for oxygen to escape, leaving only carbon dioxide inside the container. The pH is monitored every 5 hours. When we reach a pH of 4 we open the container and take the cherries to dry on raised beds inside a polytunnel, where we can better control the variables that affect drying. The process can take up to 35 days.
SV-56-202012 Past harvest

Finca La Siberia Red Bourbon Natural Anaerobic

  • $13.7789 USD / kg FOB Conventional (no certification)
Origin
El Salvador
Variety
Red Bourbon
Process type
Anaerobic fermentation
Altitude range
1450m - 1670m
Harvest period
December, 2020 - February, 2021
Algrano's cupping score (SCA)
87.75 points
There are no shared shipments for this coffee
For large orders, you can request a shipment and we would be happy to organise a custom shipment for you
  • Green or roasted samples are available
  • Shared shipments unavailable
  • Custom shipments unavailable
  • Doorstep delivery unavailable
    We are unable to arrange delivery to your roastery
Produced & offered by Sicafe S.A. De C.V.
  • El Salvador
  • Group of farms
  • 12 sales on Algrano
  • 2 Average orders per roaster
  • 6 Roaster relationships
  • Seller relationships with Roasters in
Trusted by
Langøra Kaffebrenneri

Award-winning family farms, eco-friendly mill

Sicafe is owned by the Silva family. We grow, process, export and roast coffee in Apaneca, Ahuachapán, El Salvador. We market coffees from our 6 family farms, located around the summits of the Apaneca-Ilamatepec mountain range, and also from 30 other producers around the country. We are proud to say we have had coffees amongst the winning lots of the national Cup of Excellence 7 times! La Siberia Estate, in our family since 1870, produced a lot that was awarded 94 pts. by Coffee Review in 2008. We also received 3 awards from AVPA Paris for our roasted coffees for two consecutive years. In 2017, our mill San Pedro was named the most environmentally friendly in the country. We grow mainly 2 varieties: Bourbon and Pacamara. Our trees are covered by shade and fertilized with organic matter produced by us. We also care deeply for our staff by providing workshops, scholarships and full pensions for those that retire because of old age. Visit our website sicafesa.com.

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The coffee story

Single Estate Name | La Siberia
Owner | Rafael Silva
Region | Apaneca-Illamatepec Mountain Range
Micro-Region | Chalchuapa, Santa Ana
Altitude | 1450 – 1675 masl
Size | 40 manzanas (28.2 hectars)
Yearly Rain Average | 2500mm
Type of Soil | Clay Loam Soil
Varieties | Red Bourbon, Yellow Caturra, Pacamara, SL-28, Java, Elephant Bourbon, Yellow Pacamara, Geisha
Type of Shade Trees | Inga’s, Cypress, Pine
Flowering Period | March to May
Harvesting Period | December to February
Processing Methods | Washed, Semi-Washed, Honey, Natural, and Experiments
Drying Methods | Sun-dried in patios and raised beds

We come from a long line of coffee growers and our agricultural practices have been inherited from father to son for over six generations.
Back in 1870, Fabio Morán and Epifanio Silva decided to conquer the hostile territory of the Santa Ana region of El Salvador, sowing coffee trees in one of the highest summits of the Apaneca-Ilamatepec mountain range. They named the farm La Siberia, for its chaotic weather conditions, along with its difficult accessibility. 

Because of its unique micro-climate, coffee matures later in Siberia than in the rest of our farms. Fabio Moran and Epifanio Silva used to bring the coffee down using mules. They would go up and down the mountain carrying every single bag picked with the local workers.
  
One century later, Rafael Silva inherited the property. It is located between 1,450 and 1650 meters above sea levels. He has worked it up to be one of the best coffee producing farms in the world. 

The farm used to be 100% Red Bourbon, but Rafael Sr., who is always looking to improve on quality and productivity, decided to experiment with Yellow Caturra and Pacamara as well. The results have been amazing. 

La Siberia has four Cup of Excellence Awards: 2005, 2007, 2008, 2012. In 2008, Siberia was awarded 94 pts by Coffee Review.

All this, the experience of travelling to this farm, and the quality of the coffees from Siberia are what have made Siberia a worldwide renowned single estate. Now, certain areas have been evaluated to be planted with new varieties that are soon to start producing. Some of them are Java, SL-28, Yellow Pacamara, and Geisha. The first harvest for the SL-28 will be 2020-2021, for the rest we will have to wait for 1 or 2 more harvests to start testing their cup qualities.

One day, when visiting the farm, Rafael Jr. was told by the farm foreman that they needed to check out some coffee trees that have sprouted in different areas of the farm, but they have all the same physical properties. There were 12 trees in total, but the foreman was right, they had the same physical properties so Rafael went on to pick the coffee cherries and taste them. They were very different from the Bourbon and Pacamara cup profiles.

Physically, the trees have very big foliage, the cherries are very big (bigger than Pacamara cherries), they have a pointy end at the tip of the cherry, and do not grow too tall. He then went back to the farm and took leaves as instructed by Syrah in France to have them tested for their DNA trace. The results came back saying it was Bourbon. The following year, he selected some of the cherries for seeds and the rest to try again in the cup. Those seeds have now grown into small plants and are ready to be planted back in Siberia.

The process

We orientate our work to produce high-quality coffees from the earliest stages of production. All our coffees are manually picked by trained workers from 7 am to 12 pm. After that, our pickers spread the cherries over a plastic canvas and remove the under-ripe ones. When the coffee is delivered to our mill we check the screen size and level of Brix. This goes into our records and also helps us decide how to process the coffee. We wash the cherries with clean water and put them inside sealed tanks for fermentation. There is a tube coming out of each tank to allow for oxygen to escape, leaving only carbon dioxide inside the container. The pH is monitored every 5 hours. When we reach a pH of 4 we open the container and take the cherries to dry on raised beds inside a polytunnel, where we can better control the variables that affect drying. The process can take up to 35 days.
Algrano
Algrano
Cupped: March, 2021
Sicafe S.A. De C.V.
Seller (Pending)
Cupped: N/A
SCA Score
Algrano
87.75
Seller (Pending)
89.0
Key flavor notes
Algrano
Blueberry, Strawberry, Melon, Banana, Kiwi
Seller (Pending)
Raspberry, Melon, Papaya, Blackberry, Blueberry, Pineapple
Quality comment
Algrano
Very berry-like, topped with notes of melon, mild-medium, supportive citric acidity and smooth body. Generally sweet and pleasant, with a lingering aftertaste and coating mouthfeel, elegant and soft.
Seller (Pending)
-
Sensorial radar

FAQ


Shipping
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.

Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:

  • Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
  • EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.

Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.

Currencies
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.

2 payment methods are accepted on Algrano:

1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.

3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.