Last updated: 2026-09-13T06:26:11.707Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/proud-mary-coffee/el-salvador-la-siberia-sl-34-anaerobic-natural-espresso-250g/reviews)

**Traitement:** [Nature](https://www.coffeelist.co/fr/insights/processing-method/natural)

,

[Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

**Région:** [Santa Ana, Salvador 🇸🇻](https://www.coffeelist.co/fr/insights/region/19a3b8b1-1c6f-4aa5-9791-239a21a54bf2)

**Variété:** [SL34](https://www.coffeelist.co/fr/insights/variety/sl34)

**Altitude:** 1450-1675 m alt.

**Recommandé pour:** Filtre, Espresso

## Ce que dit la marque

> 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 anaerobically-processed SL-34 was fermented for 65 hours before being dried on raised beds. It’s tropical, lactic, and very wild! 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 anaerobically-processed SL-34 was fermented for 65 hours before being dried on raised beds. It’s tropical, lactic, and very wild!

Original en anglais.

[Voir les éditions précédentes](https://www.coffeelist.co/fr/b/proud-mary-coffee/el-salvador-la-siberia-sl-34-anaerobic-natural-espresso-250g/releases)

[PROUD MARY COFFEE · AU](https://www.coffeelist.co/fr/b/proud-mary-coffee)

# El Salvador | La Siberia | SL-34 | Anaerobic Natural | Espresso | 250g

[Voir sur le site du torréfacteur](https://www.proudmarycoffee.com.au/products/el-salvador-la-siberia-sl-34-anaerobic-natural-espresso-250g)

## Profil

### Caractéristiques gustatives

**Corps:** 63/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 75/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 50/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 60/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 81/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Moyenne à foncée — 5/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Fruit de la passion

Fruits tropicaux

Raisin violet

Acidité lactique

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