Miramar - espresso from El Salvador

Important information: the Miramar has unfortunately already been drunk and will only come back to us with the next harvest in autumn 2023. As a successor , we now have the Dona Margaritha in our range.

A fruity-chocolaty espresso from Don Roberto's neighbors. Blackberries, cognac, syrupy and yet a bit tangy. Miramar is our espresso for fall. In a cappuccino, the coffee is reminiscent of tiramisu. Our answer to flavored coffees.

Miramar, coffee information

Roasted for: espresso, cappuccino

Origin: El Salvador, Palo Campana, Santa Ana Volcano

Producer: Jaime Catota

Varieties: Red Bourbon, Typica (100% Arabica)

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

All of our coffees are shipped as whole beans

This is how we would prepare the Miramar

Tell me more about Miramar

Anyone who still has fond memories of Don Roberto will like Miramar just the same. Miramar is a neighboring farm of Don Roberto and belongs to the Catota family. The family lives on the farm and focuses exclusively on growing quality coffee. They used to resell their coffee cherries, which were then mixed with others. Today they work together Productor El Salvador , a small company that buys the cherries directly from the farm and dries them in their own mill. Productor finances the Catota family's harvest without interest and has had a close relationship with the family for a long time. Rodolfo by Productor says: "We can't help everyone, but we are looking for producers who are interested in the long term and top quality - that's where we're at." And us too.

Why does coffee taste the way it does?

Productor collects the freshly picked cherries from Miramar in the evening during the harvest. They drive them to their own drying facility, where they sort out the cherries again and then place them in airtight barrels for 120 hours. This kickstart in the fermentation gives the coffee a tangy acidity, as well as its clear berry notes. The combination gives the coffee a compote-like character that reminds us of jam. We taste blackberries and cognac, underpinned by a syrupy texture, structured by a tangy, well-integrated acidity and an intense aftertaste of dark chocolate. This comes from drying the cherries on raised beds for four weeks.

Why did we buy Miramar?

Because we love these kinds of intense, heavy naturals. The Bourbon variety has a high basic sweetness, and 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 We find Productor and the approach to coffee production and its challenges inspiring.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We send the coffee through the roaster in 11:10 minutes, with a development time of 1:20 minutes (12%). By roasting quickly, we retain the delicate acidity and fruity berry notes in the coffee, while the slightly higher final temperature of 192° intensifies the chocolate notes. The coffee is easy to control because it has been sorted very precisely and the bean size is uniform.