Latest Posts

  1. Timor No Leste

    Timor No Leste

    Posted from the road, some thoughts on coffee from East Timor (Timor Leste) and working with small holder farmers.

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  2. Roasting Flores Gunung Gedha on a Popcorn Popper and Quest M3s

    Roasting Flores Gunung Gedha on a Popcorn Popper and Quest M3s

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  3. Aillio Bullet R1 Roaster: Testing Airflow with Rwanda Kageyo

    Aillio Bullet R1 Roaster: Testing Airflow with Rwanda Kageyo

    A look at two extreme examples of airflow settings on the Bullet and how they affect roast development.

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  4. 20% Off Guatemala Sale - Check Out Our "Cheat Sheet" Overview

    20% Off Guatemala Sale - Check Out Our "Cheat Sheet" Overview

    Take advantage of this great discount on these crowd-pleasing coffees.

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  5. Behmor Roast Profile: Ethiopiques 2.0

    Behmor Roast Profile: Ethiopiques 2.0

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  6. Video: Sample Roasting with an Aillio Bullet R1

    Video: Sample Roasting with an Aillio Bullet R1

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  7. Video: Guatemala 2019 Coffee Clips

    Video: Guatemala 2019 Coffee Clips

    A few fairly low tech clips and some thoughts on coffee processing and coffee buying in Guatemala.

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  8. Podcast Episode #21 - Burundi Conversation with Alistair Sequeira - Part 1

    Podcast Episode #21 - Burundi Conversation with Alistair Sequeira - Part 1

    Part 1 of 2 - Talking about the coffee supply chain among other topics

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  9. Colombia: Early Harvest in Nariño

    Colombia: Early Harvest in Nariño

    Harvest in Nariño comes at a time that is somewhat in between the middle and main harvests of our other primary sources of Colombian coffee, namely Urrao and Caicedo in the north, and La Plata and Inzá down south.

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  10. Guatemala: Proyecto Xinabajul

    Guatemala: Proyecto Xinabajul

    For years we have thought about working in a more direct way with small-scale farmers in Guatemala, and in the 2013 harvest year this effort came to fruition.

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  11. Another Home Roaster Takes the Leap

    Another Home Roaster Takes the Leap

    Sweet Maria's customer jumps into his own coffee business

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  12. A Path to Food-Grade Cascara at the Helsar Micro-mill

    A Path to Food-Grade Cascara at the Helsar Micro-mill

    Cascara beverages are popping up everywhere these days.

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El Salvador Siberia Estate Coffees 2010-2011

El Salvador Siberia Estate Coffees 2010-2011

(05/28/11)
We are very happy to be able able to offer to you this year 2 very different coffees from Carmen and Rafael Silva Hoff at Siberia Estate in El Salvador: Siberia Estate Bourbon and Pacamara. We very much try to present coffees to you which can inspire discussion and this is a great opportunity to start a conversation at your roastery or shop about varietal differences. Please take the opportunity to taste these coffees side by side, not only is it an interesting pairing but both are just fantastic coffees.

Siberia Estate Bourbon

http://www.coffeeshrub.com/shrub/coffee/el-salvador-siberia-estate-bourb...

The bourbon from Siberia Estate is a classic bourbon profile with remarkable balance and which has a wide range of roast possibilities. The syrupy body supports malt and chocolate sweetness, very big at the front of the palate but with a clean and composed finish. I get cherry cordial notes in the lighter roasts as it cools. At FC, and Roasted Coffee Pictorial Guide. ">FC+, a light Roasted Coffee Pictorial Guide. ">Vienna, the cup has great character, chocolate tonality becoming more intense and bittersweet as the roast darkened, but never becoming flat, ashy or carbony.

Siberia Estate Pacamara

http://www.coffeeshrub.com/shrub/coffee/el-salvador-siberia-estate-pacamara

The pacamara coffee from Siberia is loaded with sugary sweetness. I get a slight herbal note in the break, and a violet floral character in the warm cup that becomes a sweeter more delicate floral note as the cup cools. As I said, there is a sugary sweetness, and I get a very prominent Bubble Gum flavor in the lighter roast. I would describe the Bubble Gum as a cross between melon, mango, and cherry. At Full City, the candy sweetness is still there and the body in both the light and darker roasts has a broad or wide character while still being fairly light and clean. There is a tea-like dryness in the finish of the FC roast but also a brown sugar, piecrust note.