Origin: El Salvador

Region: Apaneca-Ilamatepec Mountain Range

Farm : Finca La Siberia

Processing: Double Anaerobic Natural

Variety : Batian

Cupping score : 87 / 100

It is not every day that you come across a coffee that is a bit of an experiment. Even less often does such an experiment end in success. In the cup, we detect juicy wild strawberry, subtly exotic pitaya, and elegant floral notes. It is sooooo smooth to drink.

ABOUT THE FARM AND PROCESSING

At Finca La Siberia in 2019, the Silva family planted the Batian varietal—a coffee tree bred in Kenya for resistance and high cup quality. El Salvador is not its natural home, but that is precisely what made the whole story even more interesting. It turned out that the volcanic soils, cool climate, and high elevation of the farm bring out a truly impressive potential from this varietal. The name of the farm itself has character too. The founders decided that the place felt like... Siberia. This was due to the chilly mornings, high elevation, and challenging terrain. It is hard to argue with them—the coffee clearly thrives in these conditions. The cherries ripen slowly, building a higher concentration of sugars, and then undergo a Double Anaerobic Fermentation process. It sounds like the name of a progressive metal band, but in practice, it means a double controlled anaerobic fermentation that adds even more depth, intensity, and complexity to the coffee. The result? A coffee that shows it is worth taking a risk sometimes. Batian found a second home in El Salvador, and we were delighted to find a spot for it in our roaster.

Store in a cool, dry place.

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