FINCA MIRAMAR NATURAL

BLACKBERRY | BLACK BLUEBERRY | TROPICAL FRUIT | COCOA

Aipe, Huila. The exact spot where the Colombian cordillera squeezes coffee between dry heat and altitude: 1,500–1,700 meters, where Yeison Chala and Yesenia Martínez, second-generation farmers, have rebuilt everything from scratch on the 7 hectares of the Miramar finca purchased in 2019. Every harvest is processed with the care of those who have something to prove — and are proving it, cup after cup, with a cupping score of 87/100.

In the cup:

Opens with aromas of brown sugar, chocolate, and red berries. On the palate: blackberry, blueberry, chocolate, tropical fruit, and orange peel, supported by a medium citric acidity that lingers long on the finish. Silky and delicate body — a clean, bright natural, never overpowering.

The process: nature, controlled

Only perfectly ripe cherries, hand-sorted and separated by flotation. Then Miramar's signature: 120-hour anaerobic fermentation in GrainPro bags at low temperatures, for a clean and refined profile. Drying takes place on patios for 12–13 days, with 6 turns per day, until 10.9% moisture. The circle is completed by 5–8 weeks of stabilization in sealed bags at 17–23 °C. No shortcuts: only patience and precision.

How to drink it

• Filter (V60, Origami, Chemex, drip) — light roast, 1:14–1:16 ratio: fruit and brightness explode.
• Espresso — medium roast with a good development phase: caramelization, intense sweetness, deeper fruity notes.