City/City+ roasts have pie crust, apple, lemongrass, floral notes, creamy nut tones, ripe orange, and marzipan. Dark roasts bring out bittersweet chocolate. Great SO espresso or component for espresso blend. City to Full City+ and beyond.
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 neotypical 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 up to 1450 meters, and 100% Bourbon cultivar. 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.
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 pie crust, apple, lemongrass, mildly floral. I did a City + roast that had creamy nut tones with ripe orange underneath, and a marzipan accent. I did a FC, and FC+, a light 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 mild hoppy floral note, orange sweetness, and some malt syrupy qualities in the light roasts, like a mild IPA ale. I highly recommend this lot for espresso, SO Espresso if you can extend the roast, finish slowly, and 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, bittersweet espresso flavor, and performs so well in the roaster.