MIRAMAR - Colombia Anaerobic Omni Roast - 125g

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

After 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 profile.

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

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

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

A fantastic 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. During the entire fermentation process, special attention is paid to low temperatures in order to achieve a clean, clear and elegant cup profile.

Afterward, the coffee is dried on patios. For the first eight days, the cherries are turned six times a dayto ensure the most even drying possible. After that, 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 special emphasis on even drying and sufficient time for the coffee to stabilize. The result is exceptionally clean and expressive coffees with 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

This recipe also works well with 17g/300ml or 19g/325ml; in that case, pour in 60ml / 65ml increments and perhaps use a slightly coarser grind (21-22 clicks). The 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

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

Portafilter:

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

Pressure profile:

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

AeroPress:

• AeroPress inverted.
  
• 18g coffee; (24 clicks); 170ml water; 91°C
  
• 0:00 - 0:30 pour in 50ml water and stir slowly 5 times
  
• 0:30 - 1:00 fill up to 170ml, stir 10 times, then attach the filter, press out the air and place on the server.
  
• at 1:30 minutes, start pressing slowly; finished at 2:00 minutes.
  
• then top up with 50ml (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 with 50g water for 25s; then open valve
• at 35s pour up to 150g
• at 1:15 min close valve and pour up to 250g (perhaps a bit earlier; the water should not have drained completely yet)
• at 1:50 open valve again and gentle swirl
• at approx. 2:30 finished.
  

Have fun trying it out and experimenting yourself ;-)