Today I’ve got something truly special to share—a heavyweight feature.
When it comes to coffee varieties, this is a Goliath Bourbon that most people have probably never even had the chance to taste. And as for the roaster, it’s none other than Zhan Coffee from Xiamen, which has long been in my personal Top 3 roasters. Beans roasted by Lao Zeng always carry a signature style: incredibly clean and precise. Clean to the point where you almost forget it’s a roasted product—there’s none of that typical “roasty” flavor. Instead, it’s crisp, refreshing, and effortlessly drinkable. Honestly, this is a blind-buy, no-regrets kind of coffee. As they say—Ferrari will always be Ferrari. Haha.
Today’s beans come from Finca Siberia in El Salvador. Despite the name, this “Siberia” isn’t about snow, but rather history—it’s a century-old estate dating back to the 1870s. The farm has been passed down through four generations of the Silva family and is a regular contender in the Cup of Excellence (COE), consistently earning top honors.
The name “Siberia” actually comes from the region’s early days, when transportation was difficult and the climate was unpredictable—harsh and remote, much like the real Siberia. Ironically, it’s precisely this challenging, ever-changing environment that makes it such an exceptional place for growing outstanding coffee.
Now let’s talk about the star of the show—Goliath Bourbon. If translated directly, it sounds like something out of mythology, and honestly, that’s not far off. It’s sometimes also called “Big Bourbon,” which is a bit more intuitive. This is a relatively new variety originating from El Salvador, known for its towering plants and unusually large coffee cherries.
Even after roasting, the beans themselves are noticeably massive—you can literally feel their size and density. They’re bold, full-bodied, and just… impressive. Haha.
Goliath Bourbon is a unique mutation, first discovered in 2015 at Finca Siberia by a farm technician who noticed ten unusually distinct coffee trees. Between 2016 and 2018, samples from these trees were sent to World Coffee Research in France for DNA analysis. The results showed that this is a Bourbon-derived variety—it carries Bourbon genetics, but isn’t a pure Bourbon strain.
The name “Goliath” reflects the plant’s massive size (true to its meaning of “giant”), while “Bourbon” highlights its genetic roots.
Botanically, Goliath Bourbon is easy to distinguish from standard Bourbon varieties. The trees are significantly taller, and their leaves are especially unique—some resemble typical Bourbon leaves, while others are even larger than those of Pacamara, a variety famous for its oversized leaves. The cherries themselves are also much larger than traditional Bourbon, firmly placing them in the “giant bean” category—hence the nickname “Big Bourbon.”
Flavor-wise, this variety is incredibly refined and expressive, with a personality all its own. Expect bold fruit-forward notes and a rich, juicy mouthfeel. When processed naturally, the fruitiness becomes even more pronounced—intense, vibrant, and highly vivid in character.
As of 2025, Goliath Bourbon has finally entered its first phase of large-scale production, making it a relatively “new arrival” in the coffee world. If you ever come across it, don’t hesitate—give it a try. It will absolutely surprise you.
To give you a sense of just how large these beans are, I even compared them to a Kenyan SL28 peaberry I had on hand—let’s just say… without comparison, there’s no damage. Haha. El Salvador’s Goliath Bourbon is bold, powerful, almost intimidating in appearance—yet surprisingly delicate and elegant in the cup.
Now, onto the tasting experience.
This particular lot is processed using the traditional natural method. The dry aroma after grinding is honestly shocking—in the best way possible. It’s overwhelmingly sweet, like pure honey. Intensely sugary, with explosive notes of floral nectar and tropical fruits. The sweetness is clean and pure, almost to the point where you feel like you could just eat the grounds straight.
At higher temperatures, the brewed cup starts off a bit flat—but give it a moment. As the temperature drops slightly, the acidity begins to shine, becoming bright and pleasantly lively.
The first thing that grabs your attention is the body—balanced, clean, and immediately engaging. You’ll notice citrus and white floral notes upfront, followed by a gentle, tea-like bitterness in the mid-to-late finish.
It’s genuinely delicious—so drinkable that you’ll find yourself finishing the cup in just a few sips.
What makes it truly special is this contrast: the dry aroma carries that signature sweet, fruity intensity of natural processing, yet the final cup delivers a clarity and cleanliness reminiscent of a washed coffee.