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El Salvador Siberia Estate Pacamara 2010

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.
Out of stock
  • Process Method No
  • Farm Gate Yes
Region Central America
Farm Gate Yes
Grade SHB/EP
Appearance .2 d/300gr, 18-20 screen
Roast Recommendations 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
Weight 1 LB
Siberia is a farm with a great track record in the Cup of Excellence for their Bourbon coffees, and we offered the Bourbon lot last season. 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. As with previous years, I was really, really impressed with a 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 sweet, floral and citrusy. This coffee is from one of the best, most prolific coffee areas in Santa Ana, grown at 1450 meters. We really didn't need more El Salvador coffee, nor another Pacamara, but it was too good to pass up!
So sweet, floral, brightly fruited. This coffee can be a little hard to roast, partly due to the large bean size. 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 roast notes, ripe orange and red fruits, cane sugar. The wet aroma is soooo sweet: light brown sugar, caramel sauce, sweet ripe citrus, delicate flower blossom scents. I get cinnamon toast notes along with the soft floral accents. The cup has juicy red apple flavors, hibiscus floralness, 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.