El Salvador Siberia Estate Pacamara

El Salvador Siberia Estate Pacamara

Farm Description

*We have only one 60lb Grain Pro left of this coffee due to a customs return. So, first come first serve for this great pacamara lot!

The Pacamara cultivar is a cross between the cultivars; Pacas (a natural mutation of Bourbon that appeared in El Salvador in 1949) and Maragoype (a mutation of Typica from Brazil). Pacamara originated in El Salvador in 1958, and can have unique herbal, berries and melon fruit, and chocolate flavors. Siberia is a farm we have worked with for some years now, and I was very impressed with this lot which is very clean, sweet, floral and citrusy. This coffee is from one of the best, most prolific coffee areas in Santa Ana, grown at 1300-1400 meters. It's a pleasure to know the owners, Carmen and Rafael Silva Hoff. The farm was founded in 1870 and is managed by Rafael, 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

*We have only one 60lb Grain Pro left of this coffee due to a customs return. So, first come first serve for this great pacamara lot!

So sweet, floral, brightly fruited... The dry fragrance is beautiful, sweet floral, ripe orange and red fruits, cane sugar. The wet aroma is very sweet as well: light brown sugar, caramel sauce, sweet peach, delicate flower blossom scents. I get cinnamon toast notes along with the soft floral accents. The cup has juicy red apple flavors, hibiscus ...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". The body is light, but suits the cup character overall. In the finish as it cools there is a root beer sweetness, and a bit of violet floral, but there is also a very prominent Bubble Gum flavor in the cool City+ roast which I think of as a cross between cantaloupe-cherry-mango. This is a very sugary sweetness. I liked the darker roasts I did as well, with dark brown sugar, pie crust flavors and a more pungent spice note with a slight dryness in a tea-like finish. But I admit I did some of those by accident. Keep an eye on this coffee in the roaster! This coffee can be a little hard to roast, partly due to the large bean size, but that should not stop anyone from trying. 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+ roast.



Lot Size

25 60KG Bags

Roast Recommendations

City+ had all the floral and sweet juicy fruited notes. FC and FC+ have dark brown sugar and more pungent spice flavors. Keep an eye on this one as you get into first crack It tends to pass from C+ to FC+ very quickly


Wet Process



Grade & Appearance

.2 defects per 300 grams, 18-20 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.

Pacamara at Siberia Estate

Hand drawn map of Siberia Estate showing the different Tablons for each varietal

A walk down a very dusty road

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