Miramar – El Salvador

Oh, this coffee is our classic. For the third year in a row, we have bought an anaerobic natural from El Salvador and as always we love it. So different from classic Savador taste profile. This year the coffee is less winey but more fruity with notes of apricots tangerines and grapefruit peel.

Miramar farm is not owned by the Salaverria family but by a close friend whom the family have worked with for years. Dr. Mauricio Saurbrey named the farm for its well-located positioning near the ocean, ‘mar’ means ocean and ‘mira’ means look. Its location means that it gets winds from the Pacific Ocean. Locally the farm is known for its Bourbon elite, which is said to be the most prestigious of Bourbons.

Coffee is harvested by selectively picking only the fully ripe cherries. The lot is hand-sorted at the farm. The cherries are taken to Beneficio Las Cruces, which is owned by Salaverria, and are then soaked in water to clean the cherries and remove floaters. Coffee is placed in fermentation tanks for 84 hours under shade in a temperature-controlled environment.

Coffee is taken to patios and placed on thin layers for the first 48 hours. Then, the layers are thickened and coffee is constantly moved until moisture is at 10%. The average drying time is 21 days.