Siberia Estate was named as such because it is 4000 feet up a treacherous mountain, making it remote and difficult to reach. They have been growing coffee here since 1870, and it is now being farmed by the 4th generation of the same family that founded it. At that time, there were no roads or paths into the mountains here, and the farmer walked up and down the mountain several times those first few years. These days, they are still remote, although access has improved. They love to experiment and innovate, and we always look forward to their offerings.
This coffee is strongly reminiscent of a chocolate covered cherry. It is great as a single origin espresso, or in a french press.