El Salvador Siberia Estate Bourbon

El Salvador Siberia Estate Bourbon

Farm Description

Bourbon coffee is a classic cultivar, named for the island of Bourbon (now called Reunion) where it was originally cultivated. When we call it classic, we mean not just the fact that it is a lower-yield than modern types like Catuai, and that it has a very dense seed that roasts well, but also the cup character. Bourbon coffees, especially those from El Salvador, are classic Central American coffees. They are bright, aromatic, balanced, semisweet or bittersweet, chocolaty and have a creamy mouthfeel. Bourbons should be appreciated for more than their sturdiness, versatility (they make great espresso blend components) and the way they take a wide range of roasts. Each has unique accent notes too. This coffee is from one of the best, most prolific coffee areas in Santa Ana, grown at 1450 meters, 100% Bourbon. 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. The farm was founded in 1870 and is managed by Rafael Silva Hoff, representing the 4th generation of the Silva family to run the farm! The name Siberia refers to the chaotic weather at this altitude, and inaccessibility of the farm in the past. The coffee is processed using a traditional fermentation technique that draws out a bit more fruit and sweetness from this coffee. This is the 2010-2011 crop new arrival.

This coffee is part of our Farm Gate pricing program.

Cupping Notes

It's a versatile coffee, which works well in espresso and drip type brewing. I did a very light City roast and the cup was lemony, sweet, zingy, mildly floral. I did a City + roast that had creamy nut tones with ripe orange underneath, and a cinnamon accent. I did a FC, and Roasted Coffee Pictorial Guide. ">FC+, a light Roasted Coffee Pictorial Guide. ">Vienna, and with each the cup had great character, chocolate tonality becoming more intense and bittersweet as the roast darkened, but never becoming flat, ashy or carbony. The wet aroma has a hoppy floral note and some malt sweetness in the light roasts, like a mild IPA brew. I highly recommend this lot for espresso, SO Espresso if you can extend the roast, finish slowly, tone down some of the brightness a bit in the final extraction. We love it as an espresso blend base, rather than soft Brazil coffees. It gives a classic espresso bittersweet flavor, and performs so well in the roaster.



Lot Size

40 Bags 60KG Bags

Roast Recommendations

City+ Roast to Full City Roast to Vienna Roast - highly versatile. A slow Full City+ Roast" roast is ideal for espresso


Wet Process



Grade & Appearance

.2 defects per 300grams, 17-18 screen


Shipped in GrainPro, vacuum packed at our warehouse
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This coffee has sold out. The review is provided for reference purposes only.

La Siberia Estate Office

Collecting and weighing out the cherry from the day's harvest

Honeycomb found on the farm Siberia when Josh, Chris and T.O. visited


#1 Siberia

So excited to see this listed again! I'm just finishing up my last bag of last year's crop from Shrub.

#2 Notes from Brew workshop at RMCCA

I did 4 roasts of the is super versatile coffee: Ctiy, City+, Full City, & Full City +. We rotated through Clever, V60, Press Pot, and Toddy cold-concentrate brew methods. The Toddy cold-concentrate of this coffee at City+ was intensely candy sweet, like cherry taffy. At FC, it still had a nice sweet fruit note, but a distinct chocolate in the finish.

In the press pot, I felt like the City roast had some good cinnamon, but also a tad grassy. Roasted Coffee Pictorial Guide. ">FC+ had rich molasses cookie and after a a few sips and letting it open up you got some cherry in the middle of the palate. Definitely a roasted note, but nothing smoky. A number of people preferred the C+ in the press, while I thought that it was nice but lacked balance in this prep.

In the Clever, there were a lot of almond, maple and cake batter notes throughout the whole roast spectrum. There was also more noted fruitiness in each roast level. I felt like City+ and Full City were the best cups here.

The V60 really stood out compared to the other methods that all involved dwell times. Here, the City+ was the star in my book, while I also felt like this was the best showing of the City level with some tea character and bright fruit.

Thanks to Lalo from Allegro, Julia from Toddy, Ryan from Little Bird, and Ben from EJ's and Boxcar! Killer lab.

Also, thanks to Erich from Novo, Nolan and Scott from Ozo, and Vaj from Boxcar for their hand in the roasting workshop.


I have to say I loved the City on the V60. A lot of watermelon and other fruits came through, but you were right compared to the City+ there was some savoriness on the finish of the City. Thanks for an evening of education and, well, coffee. Im glad the RMCCA is officially rolling!

#4 Very approachable coffee

We have been loving roasting this coffee. We roast right up to second crack on this one and get some nice nutty layers, both a richer brazil and lighter almond note out of the Aeropress. We have had good results with this as espresso and as a component it really can smooth out a brighter blend.

What we've noticed about this coffee is how it easily bridges the gap for consumers who may be having their first cup of specialty coffee. It has a somewhat classical Latin American profile, but with a little extra fruit in the initial aroma to create interest and engagement.

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