Sicafe SB 17

Producer: Rafael Silva

Farm: Sicafe Estate Coffee Farms

Location: Beneficio San Pedro, El Salvador

Variety: SL 34

Process: Carbonic Maceration Natural

Altitude: 1,650 masl

Roast: Light

Notes: Cherry Cola, Strawberry, Mango and Apricot.

Sicafe Estate Coffee Farms is part of a new generation of producers exploring how careful farming and fermentation can reshape the expression of classic coffee varieties. Producer Rafael Silva approaches each lot with a focus on precision, allowing both variety and process to play an intentional role in the final cup.

This lot is produced from SL-34, a variety traditionally associated with Kenya and known for its ability to develop vibrant acidity, sweetness, and complexity when grown under the right conditions.

For this coffee, the cherries undergo Carbonic Maceration Natural processing. Whole, ripe cherries are placed in a controlled environment where fermentation takes place with limited oxygen, allowing the fruit to slowly macerate around the seed. The cherries are then dried carefully, preserving the compounds developed during fermentation while maintaining balance and clarity.

The result is a lively and layered cup, with notes of cherry cola, mango, strawberry, and apricot, combining bright fruit character with a deeper, rounded sweetness.

Roasted light, the approach is deliberately restrained, with our really new approach in our roasting, allowing the SL-34 and the carbonic maceration process to remain at the centre of the cup, with clarity, sweetness, and structure working in balance.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15

COFFEE GRIND SIZE: Medium-Course (700-900 microns)

COFFEE AGE: 30-45 days, ideally

COFFEE DOSE: 15 grams

WATER WEIGHT: 220 mL

WATER TEMPERATURE: 90°C

TARGET BREW TIME: 02:00 - 02:30