El Salvador Pacamara
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This estate in El Salvador goes back to the 1800's, where a farmer named it Siberia because he was growing coffee 4000 feet up on the mountain with no roads in or out. It is still the same family farm, now in its 4th generation of farmers. This batch was separated out of being only the Pacamara varietal which are particularly large beans that are fairly difficult to grow and are highly prized for their flavor. This coffee is smooth and creamy with a nice normal taste, but with several layers of complexity beneath it. A floral aroma. A hint of black cherry, pink grapefruit. Some chocolate at the finish. It's the sort of coffee you can really sip at all day long and not realize how good it is until you go back to what you used to be drinking. And then you discover that it spoiled you.