Finca San Cayetano, Finca Siberia, Finca Llano Grande and Finca La Fany
Finca Siberia, San Cayetano, Llano Grande and La Fany, is currently managed by the children of the 6th generation of producers. Years ago in 1870, Mr. Fabio Morán and Epifamio Silva decided to venture to produce on a plot of land blessed by altitude, in the mountainous region of the Apaneca - Ilamatepeque mountain range, in Santa Ana.
It was baptized, at that time, with the name La Siberia, due to its difficult access, climatic changes and high altitude. Eastern Siberia, which borders the Russian Far East, an area of vast mountainous lands that end in the Bering Strait, where it is also known for its volcanic activity).
Academia Barista Pro is always looking for unique coffees, and this was shown by this one that first time we tried it. Well, Finca Siberia has very precise care, it is a Cup of Excellence Winning Farm managed impeccably by a family, where everyone works different parts and has been doing it for several generations. His experience is extensive in this area, in addition to processing his coffees, his mill also processes several from the same area. It is clean, modern, orderly and full of technology, which identifies it as one of the most renowned in our country. Finally we decided to buy Bourbon and Pacamara, from Finca La Siberia in Anaerobic Fermentation.
This 2019 was the first year that Rafa experimented with the Anaerobic process and obtained very positive results. It was possible to intensify its complexity, refine its acidity and body.
If the process occurs in the presence of oxygen, then we speak of aerobic fermentation. While Anaerobic Fermentation deals with a process of decomposition of sugars limiting the amount of oxygen. This fermentation enhances and intensifies the fruity and sweet attributes of coffee, without producing sour or alcoholic flavors. The process provided distinguished notes of berries, ripe fruits and a pleasant and intense sweetness.
He prepared 3 tanks with hoses that allow the release of oxygen during fermentation. He put 450 pounds of grape coffee in the tanks and these were sealed, he checked his progress every 5 hours measuring the temperature and his PH. Maintained a constant temperature at 20 degrees centigrade; at the end, the lowest PH was 4.02.
He placed the coffee in raised beds in the sun for 5 days and then moved them to the greenhouse where they continued to dry for 30 more days. This slow drying made the intrinsic properties of the grain develop better.
The main objective of this anaerobic fermentation was to highlight a variety that is increasingly scarce. It has been one of the favorites this year, so this 2020, we decided to grab a new batch of Anaerobics from Finca Llano Grande, always from the SICAFE family.