FINCA MIRAMAR NATURAL

BLACKBERRY | BLUEBERRY | TROPICAL FRUIT | COCOA

Aipe, Huila. The exact spot where the Colombian mountain range embraces coffee between dry heat and altitude: 1,500–1,700 meters, where second-generation growers Yeison Chala and Yesenia Martínez have rebuilt everything from scratch, starting with the 7-hectare Miramar farm they bought in 2019. Every harvest is processed with the care of people who have something to prove—and are proving it, cup after cup, with a cupping score of 87/100.

In the cup:

It opens with aromas of cane sugar, chocolate, and red fruit. On the palate: blackberry, blueberry, chocolate, tropical fruit, and orange zest, supported by medium citric acidity that lingers through the finish. Silky, delicate body—a clean, bright natural, never overdone.

The process: controlled nature

Only perfectly ripe cherries, hand-selected and sorted by flotation. Then comes Miramar’s signature: 120-hour airtight fermentation in GrainPro bags at low temperatures, for a clean, refined profile. The coffee is patio-dried for 12–13 days, turned six times a day, until it reaches 10.9% moisture. The process is completed with 5–8 weeks of stabilization in sealed bags at 17–23 °C. No shortcuts: just patience and precision.

How to enjoy it

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