Finca San Cayetano, Finca Siberia, Finca Llano Grande and Finca La Fany

"4 FINCAS GANADORAS TAZA DE EXCELENCIA, SE VUELVEN OFERTA EXCLUSIVA PARA NUESTROS CLIENTES EN EL SALVADOR" - Academia Barista Pro

¡Siempre es un privilegio enorme para nosotros visitar Orígen!⁣

Este 2021, partimos hacia Beneficio San Pedro de SICAFE. Ubicado en Apaneca, este beneficio se encuentra rodeado de cafetales y mantiene un clima muy agradable todo el año. Nos sumergimos de lleno a un tour de procesos con Rafa Silva, 6ta generación de productores, con él conocimos cómo se mantiene un excelente estándar de calidad para secar, procesar y almacenar nuestros cafés. ⁣

Este año, ha sido más especial que otros, pues Academia Barista Pro ha negociado la exclusividad del 100% de cafés de SICAFE para El Salvador. Algo que agradecemos a full, pues tras años de trabajar con la familia Silva, su dedicación hacia la excelencia ha sido siempre algo que los caracteriza y con lo que nos identificamos mucho. ⁣

Contentos de caminar, explorar, conocer y probar deliciosos cafés, que ya muchos de ustedes comienzan a reconocer y amar. 

Pídelos y disfruta de nuestros exclusivos lotes de Finca Siberia, Finca San Cayetano, Finca Llano Grande y Finca La Fany.

HISTORIA SICAFE

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.

La Floración en Finca de Café - La Siberia

No hay otra forma de vivir la floración de café, que estando ahí, junto a la naturaleza. Sentir el aire lleno de un olor que recuerda a jazmines frescos, mientras miles de árboles se llenan de flores blancas, que luego se convertirán en frutos maduros que disfrutaremos en taza.

 

Este día, fue un respiro de aire floral, sin preocupaciones, sin más que disfrutar de montañas y paisajes. Hoy partimos hacia Chalchuapa para conocer Finca Siberia, ubicada entre 1450 a 1675 metros sobre el nivel del mar. Nos encanta visitar origen y no podríamos dejar de vivir esta experiencia sin igual.

 

Finca Siberia este año nos estará deleitando con las variedades Pacamara, Bourbon, SL28 y Caturra. Una finca de la Familia Silva desde el 2014 y ganadora de varios premios en Taza de Excelencia.

 

Curiosamente, se le llamó así por su condición climática caótica y difícil acceso. Pero pasando por alto ese pequeño detalle, su floración es magnífica. Desearíamos que pudieran oler las imágenes en su pantalla, aquí cómo disfrutamos hoy de Finca Siberia.