Miramar - Espresso from El Salvador

Important information: unfortunately, the Miramar is already sold out and will return to us with the next harvest in fall 2023. As a successor, we now have the Dona Margaritha in our assortment.

A fruity-chocolatey espresso from Don Roberto's neighbor. Blackberries, cognac, syrupy and yet somewhat lively. Miramar is our espresso for fall. In a cappuccino, the Kaffeemacher reminds you of tiramisu. Our answer to flavored coffees.

Miramar, Coffee Info

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 oxygen-free barrels, then drying in the cherry

All our coffees are shipped as whole beans

How we would prepare the Miramar

Tell me more about Miramar

For everyone who still has fond memories of the Don Roberto in terms of taste, 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. They used to resell their coffee cherries, 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 on its 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're looking for producers who want long-term relationships and top quality - we're on board with that." And so are we.

Why does the coffee taste the way it does?

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

Why did we buy Miramar?

Because we love this type 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 and yet elegant naturals in El Salvador, as well as in western Honduras. We find the work of Productor and their approach to coffee production and its challenges inspiring.

How do we roast this coffee?

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