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COUNTRY: El Salvador
REGION: Santa Ana, Apaneca-Illamatepec
FARM: Finca La Fany
FARMER/GROWER: Rafael Silva
VARIETIES: SL34
PROCESSING: Natural
ALTITUDE: 1450-1650 masl
TASTING NOTES: Red Currant, Earl Grey, Honeydew Melon
DESCRIPTION:
La Siberia is part of a long-standing family tradition of coffee growing in El Salvador, shaped by agricultural practices that have been passed down through six generations. In 1870, Fabio Morán and Epifanio Silva established the farm in the Santa Ana region, planting coffee on one of the highest peaks of the Apaneca-Ilamatepec mountain range. They named it La Siberia in recognition of its unpredictable weather and the challenge of reaching the property. In its early years, coffee was transported down the mountain by mule, with local workers carrying each bag along steep terrain.
La Siberia’s distinct microclimate causes coffee to mature later than on the family’s other farms, extending the harvest window and contributing to the farm’s unique expression in the cup. One hundred years after its founding, the property was inherited by Rafael Silva. Located between 1,450 and 1,650 meters above sea level, the farm has been carefully developed into a world-renowned single estate, known for exceptional quality and consistency.
Originally planted entirely in Red Bourbon, La Siberia later expanded to include Yellow Caturra and Pacamara as part of an ongoing commitment to improving both quality and productivity. The farm has earned four Cup of Excellence Awards in 2005, 2007, 2008, and 2012. The combination of La Siberia’s high-altitude landscape, the experience of visiting the farm, and the distinct cup profiles produced there has helped establish it as a respected single estate on the global stage. In recent years, select areas have been evaluated for new plantings, including Java, SL-28, Yellow Pacamara, and Geisha. These varieties are being introduced to expand future potential and explore new expressions from the farm.
During a farm visit, Rafael Jr. was shown a small group of coffee trees that had emerged in different areas of the property, each with matching physical traits. Twelve trees in total stood out for their vigorous foliage, unusually large cherries, a pointed cherry tip, and a shorter growth pattern. Curious about their potential, Rafael Jr. harvested cherries to evaluate the cup quality and found a profile notably different from both Bourbon and Pacamara.
COUNTRY: El Salvador
REGION: Santa Ana, Apaneca-Illamatepec
FARM: Finca La Fany
FARMER/GROWER: Rafael Silva
VARIETIES: SL34
PROCESSING: Natural
ALTITUDE: 1450-1650 masl
TASTING NOTES: Red Currant, Earl Grey, Honeydew Melon
DESCRIPTION:
La Siberia is part of a long-standing family tradition of coffee growing in El Salvador, shaped by agricultural practices that have been passed down through six generations. In 1870, Fabio Morán and Epifanio Silva established the farm in the Santa Ana region, planting coffee on one of the highest peaks of the Apaneca-Ilamatepec mountain range. They named it La Siberia in recognition of its unpredictable weather and the challenge of reaching the property. In its early years, coffee was transported down the mountain by mule, with local workers carrying each bag along steep terrain.
La Siberia’s distinct microclimate causes coffee to mature later than on the family’s other farms, extending the harvest window and contributing to the farm’s unique expression in the cup. One hundred years after its founding, the property was inherited by Rafael Silva. Located between 1,450 and 1,650 meters above sea level, the farm has been carefully developed into a world-renowned single estate, known for exceptional quality and consistency.
Originally planted entirely in Red Bourbon, La Siberia later expanded to include Yellow Caturra and Pacamara as part of an ongoing commitment to improving both quality and productivity. The farm has earned four Cup of Excellence Awards in 2005, 2007, 2008, and 2012. The combination of La Siberia’s high-altitude landscape, the experience of visiting the farm, and the distinct cup profiles produced there has helped establish it as a respected single estate on the global stage. In recent years, select areas have been evaluated for new plantings, including Java, SL-28, Yellow Pacamara, and Geisha. These varieties are being introduced to expand future potential and explore new expressions from the farm.
During a farm visit, Rafael Jr. was shown a small group of coffee trees that had emerged in different areas of the property, each with matching physical traits. Twelve trees in total stood out for their vigorous foliage, unusually large cherries, a pointed cherry tip, and a shorter growth pattern. Curious about their potential, Rafael Jr. harvested cherries to evaluate the cup quality and found a profile notably different from both Bourbon and Pacamara.