Miramar - Espresso from El Salvador

Unfortunately, this coffee is sold out, but it is planned that it will come back to us with the next harvest.

A fruity-chocolatey espresso from Don Roberto's neighbor. Blackberries, cognac, syrupy and yet somewhat zesty. Miramar is our espresso for autumn. In cappuccino, the coffee reminds us of tiramisu. Our answer to flavored coffees.

Roasted for Espresso, Cappuccino

Green Coffee Info Miramar

Origin: El Salvador, Palo Campana, Santa Ana Volcano

Producer: Jaime Catota

Varieties: Red Bourbon, Typica

Post-harvest process: 120 hours in barrels without oxygen, then drying in cherry

Tell me more about Miramar

For anyone who still has fond taste memories of Don Roberto, you will love Miramar just the same. Miramar is a neighboring farm to Don Roberto and belongs to the Catota family. The family lives on the farm and focuses exclusively on growing quality coffee. Previously, they sold their coffee cherries onward, which were then mixed with others. Today they work with Productor El Salvador, a small company that buys the cherries directly from the farm and dries them at their own mill. Productor finances the Catota family's harvest interest-free and has maintained a close relationship with the family for a long time. Rodolfo from Productor says: "We can't help everyone, but we look for producers who are interested in long-term relationships and top quality - and we're in." And so are we.

Why does the coffee taste the way it does?

Productor picks up the freshly harvested cherries from Miramar each evening during harvest. They transport them to their own drying facility, where they sort the cherries again and then place them in airtight barrels for 120 hours. This kickstart in fermentation gives the coffee a zesty acidity, as well as its clear berry notes. In combination, the coffee gets such a compote-like character, one that reminds us of jam. We taste blackberries and cognac, underlaid with a syrupy texture, structured by a zesty, well-integrated acidity and an intense aftertaste of dark chocolate. This comes from drying the cherries over four weeks on raised beds.

Why did we buy Miramar?

Because we love this kind of intense, heavy naturals. The Bourbon variety brings a high base sweetness, the growing conditions with slow growth give the coffee a clear acidity. We find these intense yet elegant naturals in El Salvador, as well as in western Honduras. The work of Productor and their approach to coffee production and its challenges we find inspiring.

Brewing Recipe - Miramar

Here we find a brew ratio of 1:2.3 in 27-28 seconds very delicious. The body is syrupy, the dark berry and cognac notes show up intensely, in combination with milk the coffee resembles a tiramisu. With slightly longer extractions (1:2.5) the sharp notes become a bit milder and the acidity more delicate.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. In 11:10 minutes we run the coffee through the roaster, with a development time of 1:20 minutes (12%). Through the quick roast we retain the delicate acidity and fruity berry notes in the coffee, through the slightly higher final temperature of 192° we intensify the chocolate notes. The coffee is easy to control because it was sorted very precisely and the bean size is uniform.

Shipping also available as Coffee Letter

All our coffees can be ordered in the form of the Coffee Letter. This reduces the postage for 250g coffee from CHF 7 to CHF 2. It is treated like a regular letter and lands in your mailbox.

At checkout you can choose between Coffee Letter, A-Post and B-Post options.