The Audio version of In My Mug, the weekly coffee subscription podcast from Hasbean
Episodes
Sunday Mar 20, 2016
Sunday Mar 20, 2016
Back in 1870, Fabio Morán and Etifanio Silva decided to conquer this hostile territory, sowing coffee trees in one of the highest summits of the Apaneca-Ilamatepec mountain range. They named the 28 hectares of land Siberia for its chaotic weather conditions along with its difficult accessibility: very apt really. One century later, Rafael Silva inherited the property. It is located at 1,450 metres above sea level.
It is shade-grown only coffee, of which we have two varieties; 75% Bourbon, and 25% Pacamara (this is a 100% Bourbon lot).
The name Rafael Silva might be a familiar one to lovers of El Salvadorian coffee. Rafael and Carmen are the owners of one of my favourite coffees: La Fany. I visited both La Fany and Siberia farms with Rafael and Carmen back in 2007; I stocked this coffee and loved it. But it fell off our radar a little. El Salvador is somewhere we have worked very hard, and we have some amazing friends and coffees, but somehow Siberia farm got lost.
Fast forward to 2012 and the Cup of Excellence. This sample hit our table and we were wowed, really wowed. So much so that we bought it at a crazy price, and this coffee retailed at £12 a bag. You snapped it up. We raved about it and thought it only right to follow up on it. In fact the Siberia farm has been highly decorated; it's been among the Cup of Excellence winners in the years 2005, 2007, 2008, and 2012.
So on my visit to El Salvador, Rafael and Carmen very kindly gave me a day of their time and took me to see their lovely new mill. We cupped some coffees and talked about how we could make sure we had coffee from Siberia farm this year, and also in future.
Siberia farm is located in the Cerro El Aguila canton, between Santa Ana and Chalchuapa, in the region of Santa Ana and the Apaneca-Ilamatepec mountain range. This estate is exactly at the other side of the mountain from the La Fany estate, which we love so much.
In the cup there's plenty of milk chocolate as you'd expect to see from El Salvador and it's accompanied by roasted nuts and what I can only describe as peach cobbler! 1 of the most important parts of this cup is the mouthfeel, it's thick and delicious like the caramel of a millionaires' shortbread.
- Country: El Salvador
- Region: Santa Ana
- City: Chalchuapa
- Farm: Siberia
- Farmer: Rafael and Carmen Silva Hoff
- Farm size: 27 hectares
- Coffee growing area: 27 hectares
- Annual production: 35,000 KG
- Workers: 120 during the peak harvest
- Average temperature: 18 degrees centigrade
- Average annual rainfall: 2,500mm
- Altitude: 1,450 m.a.s.l.
- Processing: Honey
- Varietal: Bourbon