**Region:**Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named for its chaotic climate and the challenging trails that lead to it, Siberia is a beautiful but often harsh and unforgiving place. With knowledge and experience passed down over six generations, the Silva family has transformed Siberia into one of the most renowned estates in El Salvador. Today, the family grows a range of varieties, including Bourbon, Pacamara, SL-34 and Geisha. As his parents begin to slow down and enjoy some well-earned time with their grandchildren, Rafael Jr. now manages the day-to-day operations across all the family farms, while also overseeing processing at the mill. Keen to blend a traditional approach learned from his father with a spirit of experimentation, Rafa understands that great coffee does not happen by accident. He is meticulous in his picking, processing and drying protocols, carefully tracking each day’s harvest from tree to export. This washed Bourbon is clean, sweet and approachable — a wonderful example of Salvadoran coffee. **Region:**Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named for its chaotic climate and the challenging trails that lead to it, Siberia is a beautiful but often harsh and unforgiving place. With knowledge and experience passed down over six generations, the Silva family has transformed Siberia into one of the most renowned estates in El Salvador. Today, the family grows a range of varieties, including Bourbon, Pacamara, SL-34 and Geisha. As his parents begin to slow down and enjoy some well-earned time with their grandchildren, Rafael Jr. now manages the day-to-day operations across all the family farms, while also overseeing processing at the mill. Keen to blend a traditional approach learned from his father with a spirit of experimentation, Rafa understands that great coffee does not happen by accident. He is meticulous in his picking, processing and drying protocols, carefully tracking each day’s harvest from tree to export. This washed Bourbon is clean, sweet and approachable — a wonderful example of Salvadoran coffee.

**Region:**Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named for its chaotic climate and the challenging trails that lead to it, Siberia is a beautiful but often harsh and unforgiving place. With knowledge and experience passed down over six generations, the Silva family has transformed Siberia into one of the most renowned estates in El Salvador. Today, the family grows a range of varieties, including Bourbon, Pacamara, SL-34 and Geisha. As his parents begin to slow down and enjoy some well-earned time with their grandchildren, Rafael Jr. now manages the day-to-day operations across all the family farms, while also overseeing processing at the mill. Keen to blend a traditional approach learned from his father with a spirit of experimentation, Rafa understands that great coffee does not happen by accident. He is meticulous in his picking, processing and drying protocols, carefully tracking each day’s harvest from tree to export. This washed Bourbon is clean, sweet and approachable — a wonderful example of Salvadoran coffee. **Region:**Chalchuapa, Santa Ana Elevation: 1450-1675 masl About: Finca La Siberia has been in the Silva family since 1870. Named for its chaotic climate and the challenging trails that lead to it, Siberia is a beautiful but often harsh and unforgiving place. With knowledge and experience passed down over six generations, the Silva family has transformed Siberia into one of the most renowned estates in El Salvador. Today, the family grows a range of varieties, including Bourbon, Pacamara, SL-34 and Geisha. As his parents begin to slow down and enjoy some well-earned time with their grandchildren, Rafael Jr. now manages the day-to-day operations across all the family farms, while also overseeing processing at the mill. Keen to blend a traditional approach learned from his father with a spirit of experimentation, Rafa understands that great coffee does not happen by accident. He is meticulous in his picking, processing and drying protocols, carefully tracking each day’s harvest from tree to export. This washed Bourbon is clean, sweet and approachable — a wonderful example of Salvadoran coffee.