Finca La Siberia has been operated by the Silva family since 1870. Named for the harsh climate on the farm and the challenging trails to reach it, Siberia is a beautiful but often unforgiving place. Now, over a century later, Rafael Silva, his wife Carmen, and their eldest son Rafael Jnr. have turned La Siberia into one of the most renowned farms in El Salvador. The farm is planted with a wide range of varieties, including Bourbon, Pacamara, SL-34, and Geisha. The Silva family understand that great coffee doesn't happen by accident. They are meticulous in their picking, processing, and drying practices, tracking each coffee from the tree through to export. This coffee was processed anaerobically and fermented without oxygen for 65 hours before being dried on raised beds. During the fermentation process, temperature and pH levels were measured every 5 hours to ensure they stayed within the ideal range. This coffee is tropical, lactic, and as wild as they come.