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

Esgotado

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

**Processo:** [Natural](https://www.coffeelist.co/pt/insights/processing-method/natural)

,

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

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

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

**Altitude:** 1450-1675 m acima do nível do mar

**Recomendado para:** Filtro, Espresso

## O que a marca diz

> 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 em inglês.

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

[Ver no site do torrefator](https://www.proudmarycoffee.com.au/products/el-salvador-la-siberia-sl-34-anaerobic-natural-espresso-250g)

## Perfil

### Características de sabor

**Corpo:** 63/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 75/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 50/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 60/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 81/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Média a escura — 5/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Maracujá

Frutas tropicais

Uva roxa

Acidez láctica

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