Large-bean Pacamara varietal with a floral fragrance with red fruits and cane sugar sweetness in the cup, light brown sugar, hibiscus blossom, spicy in darker roasts, root beer sweetness. City+ to Full City.
City+ had all the floral and sweet juicy fruited notes. FC and FC+ have dark brown sugar and more pungent spice flavors. See the roast notes, and keep an eye on this one as you get into first crack. It tends to pass from C+ to FC+ very quickly
Siberia is a farm we have worked with for some years now. It's a pleasure to know the owners, Carmen and Rafael Silva Hoff. It has a great track record in the Cup of Excellence for their Bourbon varietal coffees, and we value Siberia Bourbon as a balanced straight roast, or in espresso blends. As with previous years, I was very impressed again with the Pacamara cultivar coffee from Siberia in 2010. Some Pacamara coffees can be more herbal and oniony, not something many people want in their coffee. This lot is very clean, sweet, floral and citrusy. This coffee is from one of the best and most prolific coffee areas in Santa Ana, grown at 1300-1450 meters. Ironically it is not far from other farms we buy from, as the crow flies that is. But the drive to the farm is circuitous and takes hours on some of the dustiest roads I think I have ever been on!
So sweet, floral, brightly fruited ...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. 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 there is a root beer sweetness as the cup cools. I liked the darker roasts I did as well, with dark brown sugar flavors and a more pungent spice note. But I admit I did some of those by accident. Keep an eye on this coffee in the roaster! Note: Because of the large bean size of this coffee, I strongly recommend that you measure this out by weight, not by volume, when brewing.