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HomeCoffeesLa Siberia El Salvador Coe Espresso
Santa Ana · El Salvador

La Siberia El Salvador Coe Espresso

Natural, grown at 1500 masl

Roasted by 19grams

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

87/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

Roastery19grams· Berlin, Germany
FarmLa Siberia Estate, Santa Ana, El Salvador?
ProducerCarmen Elena und Rafael Silva
ProcessNaturalDieses Lot der roten Bourbon Variety von La Siberia Estate wurde natürlich aufbereitet✓
Harvest—
Altitude1500 masl✓
Varieties—
RoastEspresso✓
Tasting notesButterscotch, pear, honey✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Butterscotch
    Sweet › Brown Sugar
  • pear
    Fruity › Pear
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    La Siberia Estate, Santa Ana, El Salvador

    Grown by Carmen Elena und Rafael Silva

  2. Roastery

    19grams

  3. Coffee· viewing

    La Siberia El Salvador Coe Espresso

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEl Salvador | La Siberia | Pacamara | Anaerobic Honey | Espresso | 250gEl Salvador | La Siberia | Java | NaturalEl Salvador | La Siberia | Bourbon | Anaerobic Honey | Espresso | 250gEl Salvador | La Siberia | Bourbon | Anaerobic Honey | Filter | 250gEl Salvador | La Siberia | Pacamara | Anaerobic Honey | Filter | 250gEl Salvador La Siberia Washed Red BourbonSimilar flavour profileButterscotch, Birne, Honig101Same processNatural7627From the same originEl Salvador687More from this roaster19grams289 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1500 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability