Region: Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named because of its chaotic climate and the challenging trails that lead to it, La Siberia is a beautiful but often harsh and unforgiving place. With the knowledge and experience passed down over six generations, the Silva family have turned La Siberia into one of the most renowned estates in El Salvador. Today, the family grows various varieties, including Bourbon, Pacamara, SL-34, and Geisha. They also understand that great coffee doesn't happen by accident and are meticulous in their picking, processing, and drying protocols, tracking each day's pickings from tree to export. This washed Bourbon is sweet and approachable, the kind of coffee you'll keep returning to. This anaerobically-processed Pacamara was fermented for 72 hours before being dried on raised beds. It’s tropical, syrupy, and as wild as they come! Region: Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named because of its chaotic climate and the challenging trails that lead to it, La Siberia is a beautiful but often harsh and unforgiving place. With the knowledge and experience passed down over six generations, the Silva family have turned La Siberia into one of the most renowned estates in El Salvador. Today, the family grows various varieties, including Bourbon, Pacamara, SL-34, and Geisha. They also understand that great coffee doesn't happen by accident and are meticulous in their picking, processing, and drying protocols, tracking each day's pickings from tree to export. This washed Bourbon is sweet and approachable, the kind of coffee you'll keep returning to. This anaerobically-processed Pacamara was fermented for 72 hours before being dried on raised beds. It’s tropical, syrupy, and as wild as they come!

Region: Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named because of its chaotic climate and the challenging trails that lead to it, La Siberia is a beautiful but often harsh and unforgiving place. With the knowledge and experience passed down over six generations, the Silva family have turned La Siberia into one of the most renowned estates in El Salvador. Today, the family grows various varieties, including Bourbon, Pacamara, SL-34, and Geisha. They also understand that great coffee doesn't happen by accident and are meticulous in their picking, processing, and drying protocols, tracking each day's pickings from tree to export. This washed Bourbon is sweet and approachable, the kind of coffee you'll keep returning to. This anaerobically-processed Pacamara was fermented for 72 hours before being dried on raised beds. It’s tropical, syrupy, and as wild as they come! Region: Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named because of its chaotic climate and the challenging trails that lead to it, La Siberia is a beautiful but often harsh and unforgiving place. With the knowledge and experience passed down over six generations, the Silva family have turned La Siberia into one of the most renowned estates in El Salvador. Today, the family grows various varieties, including Bourbon, Pacamara, SL-34, and Geisha. They also understand that great coffee doesn't happen by accident and are meticulous in their picking, processing, and drying protocols, tracking each day's pickings from tree to export. This washed Bourbon is sweet and approachable, the kind of coffee you'll keep returning to. This anaerobically-processed Pacamara was fermented for 72 hours before being dried on raised beds. It’s tropical, syrupy, and as wild as they come!