Finca La Siberia has been in the Silva family since 1870. Named for its chaotic climate and the challenging trails that lead to it, Siberia is a beautiful but often harsh and unforgiving place. With the knowledge and experience passed down over six generations, the Silva family has turned Siberia into one of the most renowned estates in El Salvador. Today, the family grows various varieties, including Bourbon, Pacamara, SL-34, and Geisha. As his parents begin to slow down to enjoy some well-earned time with their grandchildren, Rafael Jr. now manages the day-to-day operations for all the family farms, as well as overseeing processing at the mill. Keen to blend a traditional approach (learned from his father) with a new sense of experimentation, Rafa understands that great coffee doesn't happen by accident and is meticulous in picking, processing, and drying protocols, tracking each day's pickings from tree to export. This washed Bourbon is clean, sweet, and approachable—a wonderful example of Salvadoran coffee.