Miramar is back in house and this year it’s the 120 hour cherry maceration version. Jamie Catota and his son William are one of the few small producers still living on their farm and producing coffee in the Palo Campana region on the slopes of the Santa Ana Volcano.This coffee is made up of Red Bourbon and Typica varieties and grown at 1650masl, although they are also growing Gesha and Kenya varieties as well.Just like last year the Productor team processed this coffee themselves, carrying out a 120 hour ‘anaerobic’ in cherry maceration before drying the cherries on raised beds for 3-4 weeks. In the cup it’s an intense, funky chocolate bonbon!

Miramar is back in house and this year it’s the 120 hour cherry maceration version. Jamie Catota and his son William are one of the few small producers still living on their farm and producing coffee in the Palo Campana region on the slopes of the Santa Ana Volcano.This coffee is made up of Red Bourbon and Typica varieties and grown at 1650masl, although they are also growing Gesha and Kenya varieties as well.Just like last year the Productor team processed this coffee themselves, carrying out a 120 hour ‘anaerobic’ in cherry maceration before drying the cherries on raised beds for 3-4 weeks. In the cup it’s an intense, funky chocolate bonbon!