Goliath Bourbon Coffee Review: El Salvador Finca Siberia’s Rare Giant Bean Experience

 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.

Best Coffee Beans for Making Coffee Combos: Barista Tips on Roast, Fermentation, and Flavor Balance

 By splitting a single espresso extraction into two or three portions and turning each one into a different type of drink before serving them together, cafés have created one of today’s most popular formats — the Coffee Combo.

This trend has taken off because it allows customers to experience multiple “dishes” made from the same coffee bean, while each cup remains small and easy to enjoy without feeling too full. As a result, more and more coffee shops have begun offering Combo sets.

But while it looks simple on the surface, many people find that one of the drinks in their combo doesn’t taste quite right — maybe it’s too bitter, too bland, or lacks aroma. Some even ask, “Did I use the wrong coffee beans?”

The truth is, any coffee bean can technically be used to make a Combo, because as I mentioned, it’s simply a matter of dividing one espresso into multiple portions and crafting different drinks from it. In fact, most espresso-based drinks are made this way.

However, if you want your Combo to stand out — with special aromas, depth, and a memorable flavor — then bean selection does matter. Your beans should have strong fragrance and a rich flavor profile. That’s exactly why cafés tend to use certain types of beans for Combo recipes.

So today, let’s talk about what kinds of coffee beans work best for Coffee Combos!

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1. The Roast Level Shouldn’t Be Extreme

If you want to create a Combo with rich aroma and distinct flavor, avoid using very dark roasts. Deep roasting introduces strong smoky notes and a heavy body, which can easily mask the coffee’s natural flavors. (Dark roasts aren’t bad — they’re just not ideal for this particular purpose.)

Likewise, beans that are too lightly roasted aren’t suitable either. While light roasts retain delicate notes without smoky interference, they lack enough caramelization, resulting in lower sweetness and higher acidity. The flavors are often too faint to stand up to milk, so milk-based drinks may taste weak or flat.

That’s why medium-light or medium roast beans are the best choice for Combos. They preserve vibrant flavor, offer enough sweetness through caramelization, and have enough strength to balance milk-based drinks like lattes and cappuccinos.

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2. Deeper Fermentation Means Stronger Flavor

If you want your coffee to have a bold and expressive flavor, pay attention to the processing method. Choose beans that have undergone deeper fermentation, such as natural, anaerobic, or honey-processed coffees.

As I’ve shared before, different processing methods lead to different fermentation levels. The deeper the fermentation, the richer and more pronounced the coffee’s aroma becomes. Naturally processed and anaerobic coffees, in particular, tend to develop vibrant fruit notes and complex layers of flavor — perfect for creating a Combo that stands out.

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3. Beans That Fit These Criteria

Plenty of beans meet these two standards — moderate roast and deep fermentation. In fact, over half of the beans on my own menu fit the bill. Many cafés prefer these for their Combo offerings because they deliver both intensity and distinction.

Here are a few popular examples you can try:

• Ethiopia Alo – expect notes of mango, pineapple, citrus, and magnolia.

• Boundary Estate “Xizhua” – features flavors of grape, passion fruit, floral tones, and fruit wine.

• Geisha Blend “Strawberry Candy” – a fragrant mix of strawberry candy, white blossoms, and citrus brightness.

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4. Key Tips for Making a Great Coffee Combo

Once you’ve chosen the right beans, it’s time to brew — and there are a few important things to keep in mind:

(1) Coffee Dose

Because the espresso needs to be divided into multiple drinks, unless you already use a higher dose, it’s best to slightly increase the coffee grounds. Typically, espresso is extracted at a 1:2 ratio, and using too little coffee means that each portion will be too small, leading to tiny final servings. (This matters more for cafés; home users can be flexible.)

(2) Espresso Extraction

In cafés, after dialing in their espresso each morning, baristas usually make a test latte to ensure the espresso base works well with milk. Why? Because a great-tasting espresso doesn’t always make a great-tasting latte.

If the espresso isn’t strong enough or has too much acidity, the milk-based drink will taste weak or off-balance. Milk-based coffees like lattes require a bit of bitterness in the espresso to balance the milk’s sweetness and create a full-bodied flavor — something black coffees like Americanos don’t need as much.

That’s why, when making Combos, many cafés pull slightly longer shots for the latte portion. This boosts bitterness and balance, resulting in a more pronounced and satisfying latte flavor.

(3) Ratio Between Coffee and Other Ingredients

Finally, let’s talk about ratios. Because Combo beans are often roasted lighter than standard espresso blends, you should adjust your ratios accordingly.

For example, in a regular latte using a medium-dark espresso blend, the ratio might be 1:5 — that is, 40ml espresso with 200ml milk. But when using a lighter roast (like the Boundary Estate “Xizhua”), a ratio closer to 1:4 or 1:4.5 works better.

The reason is simple: lighter roasts have lower flavor intensity, so using too much milk or water will dilute the coffee’s character.

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Final Thoughts

These are some of the main considerations when selecting coffee beans and preparing your own Coffee Combo. Of course, these are just general guidelines — the perfect combo will always depend on your specific beans, equipment, and personal taste.

Experiment, taste, and adjust — that’s the beauty of coffee. ☕