MIRAMAR - Colombia Anaerobic Omni Roast

We are pleased to present you with this special Caturra Naturalfrom Finca Miramarin Huila. This lot is cultivated by Yeison Chala and Yesenia Martinezat 1,500 to 1,700 metersabove sea level. Through meticulous cultivation and precisely tuned processing, they have created a coffee that impressively demonstrates the versatility of a modern natural.

After the harvest, only fully ripe coffee cherries are processed. These are fermented for 120 hoursin airtight GrainPro bags before being dried slowly and evenly on patios over several days. The result is a coffee with exceptional sweetness, delicate fruit, and an exciting yet pleasant fermentation note.

The aroma already reveals fine notes of chocolate, nuts, molasses, and dried strawberry.

We taste red fruits, black tea, chocolate, and subtle exotic notes reminiscent of lychee. All of this is accompanied by a pleasant sweetness and a subtly integrated acidity. Compared to a classic natural, the Miramar offers a bit more fermentation aromatics while remaining wonderfully balanced and elegant. Those familiar with our La Cristalinawill discover a few parallels – however, the Miramar comes across as slightly more refined and restrained.

The coffee impresses with a creamy mouthfeel, pleasant sweetness, and a wonderfully balanced, medium body. As it cools, it develops additional depth and ever-changing facets.

A great Omni Roast for anyone who loves fruity coffees but doesn't want to sacrifice balance and elegance.

Flavors: Chocolate, Red Fruits, Dried Strawberry, Black Tea, Lychee

Body: medium

Mouthfeel: creamy

Roast level: light

Recommended for: V60, Origami, Kalita, AeroPress, Chemex, Cold Brew

Cupping Score: 86.75+

Importer: Colombian Spirit

Filter coffee from Colombia

• Varieties:Caturra
• Producers: Yeison Chala, Yesenia Martinez
• Region:Huila
• Altitude:1500 - 1700 masl
• Processing:Natural / Anaerobic

Processing

For this coffee, only fully ripe coffee cherries are hand-harvested. After delivery to the processing station, the cherries are first floated in a water bath to sort out inferior or damaged fruit. This is followed by a careful manual selection.

The selected cherries are then fermented airtight in GrainPro bagsfor 120 hours. Throughout the entire fermentation process, special attention is paid to low temperatures to achieve a clean, clear, and elegant cup profile.

Following this, the coffee is dried on patios. During the first eight days, the cherries are turned six times a dayto ensure the most even drying possible. Afterwards, they are moved four times a dayuntil a target moisture level of 10–11.6%is reached. This second drying step takes another four to five days.

After drying, the coffee rests for 5 to 8 weeksin sealed GrainPro bags at a storage temperature of 17–23 °C. This stabilization phase ensures that the moisture is evenly distributed within the bean and the flavor profile develops harmoniously.

Farm

Finca Miramar is located in the Huila region at altitudes between 1,500 and 1,700 metersand is managed by Yeison Chala and Yesenia Martinez. As second-generation coffee farmers, they are dedicated to coffee cultivation with great passion. After taking over the farm in 2019, they started practically from scratch and developed the operation step by step.

Today, they focus on careful management with targeted fertilization, consistent plant care, and precisely tuned fermentation processes. They place particular emphasis on uniform drying and sufficient time for the stabilization of the coffee. The result is exceptionally clean and expressive coffees with a consistently high cup quality that impress at every cupping. Their goal is to continuously refine their processes and maintain the quality of their coffees at the highest level in the long term.

Cone Filter (e.g.: Graycano, V60, Origami,...)

• Brew Ratio 14g coffee - 250g water; Temperature 93°C; 21 clicks C40 MK4
• 0:00 - 0:10 - 50ml - gently swirl the dripper
• 0:10 - 0:35 - (Bloom)
• 0:35 - 0:45 - 50ml
• 0:55 - 1:05 - 50ml
• 1:15 - 1.25 - 50ml
• 1:40 - 1:50 - 50ml - then gently swirl the dripper)
• 2:20 - finished

The recipe also works well with 17g/300ml or 19g/325ml; in that case, pour in 60ml / 65ml increments and perhaps adjust the grind size slightly coarser (21-22 clicks). Total time may increase slightly.

Flat Filter (e.g.: Kalita, Orea, Origami, Graycano with coin,...)

• Brew Ratio 14g coffee - 250g water; Temperature 93°C; 22 clicks C40 MK4
• 0:00 - 0:10 - 50ml - gently swirl the dripper
• 0:10 - 0:35 - (Bloom)
• 0:35 - 0:55 - 100ml
• 1:15 - 1:35 - 100ml - then gently swirl the dripper)
• 2:30 - finished

The recipe also works well with 17g/300ml or 19g/320ml; in that case, pour in 60ml/120ml or 70ml/125ml increments and perhaps adjust the grind size slightly coarser (23/24 clicks). Total time may increase slightly.

Portafilter:

• 18g coffee - 47g water
• Extraction time 30s
• Temperature 94°C

Pressure profile:

• 8s 4 bar; 22s 9 bar - or
• 10s 2.5 bar, 20s 6 bar

AeroPress:

• AeroPress inverted.
  
• 18g coffee; (24 clicks); 170ml water; 91°C
  
• 0:00 - 0:30 pour in 50ml of water and stir slowly 5 times
  
• 0:30 - 1:00 top up to 170ml, stir 10 times, then attach the filter, press out the air and place on server.
  
• at 1:30 minutes begin pressing slowly, finished at 2:00 minutes.
  
• then top up with 50ml of (slightly cooled) water from the kettle

Chemex 3 Cup:

• 20g coffee;
  
• 330ml water,
  
• Water temperature 95°C;
  
• 3:30 minutes extraction time incl. blooming;
  
• 3 pours
  

Hario Switch

• 17g coffee (25 clicks);
• 250ml water (90°C)
• Bloom 50g water for 25s; then open valve
• at 35s pour up to 150g
• at 1:15min close valve and pour up to 250g (possibly a little earlier; water should not have fully drained yet)
• at 1:50 open valve again and a gentle swirl
• at approx. 2:30 finished.
  

Have fun trying it out and experimenting yourself ;-)