SALWADOR LA SIBERIA – Double anaerobic natural

You don't come across a coffee that's a bit of an experiment every day. Even less often does an experiment like this turn out to be a success.

In the cup, we taste juicy wild strawberry, gently exotic dragon fruit, and elegant floral notes. It goes down sooo easily. 

In 2019, the Silva family planted Batian at Finca La Siberia—a coffee variety developed in Kenya for resilience and high quality. El Salvador isn't its natural home, but that's exactly what makes the story even more interesting. It turned out that the volcanic soils, cool climate, and high elevation of the farm bring out this variety's truly impressive potential.

The farm's name has a character of its own, too. The founders thought the place reminded them of… Siberia. That was because of the chilly mornings, high elevation, and challenging terrain. It's hard to argue with them—coffee clearly thrives in these conditions.

The cherries ripen slowly, building up a higher concentration of sugars, and then undergo Double Anaerobic Fermentation. It sounds like the name of a progressive metal band, but in practice it means two controlled anaerobic fermentations, adding even more depth, intensity, and complexity to the coffee.

The result? A coffee that shows it's sometimes worth taking a risk. Batian has found a second home in El Salvador, and we've been delighted to make room for it in our roaster.