El Salvador Miramar

Country/Region: El Salvador/Ilmatepeque, Apaneca

Varietal: Bourbon

Processing: Anaerobic Washed

Elevation: 1400 - 1650 m.a.s.l.

We Taste: Cherry, Mango Candy, Grapefruit

Owned by Dr. Mauricio Saurbrey, Finca Miramar is named after its prime location near the ocean, where ‘mar’ means ocean and ‘mira’ means look. It is known for its Bourbon elite, a local landrace varietal which is said to be the most prestigious of Bourbons.  

The family farm sits on the slopes of the Santa Ana volcano, with volcanic activity nourishing the soil - the most recent eruption being 2005. The cool ocean breeze combined with heavy forest shade result in slow maturation of the coffee fruit, resulting in sweet, high quality coffees. 

The Saubrey family are close friends with the Salaverria family, from whom we enjoyed our last El Salvadorian lot, Las Nubes. The Salvaverria family operates the JASAL business with over 100 years of experience cultivating, processing and exporting coffee in El Salvador. 

This coffee was handpicked and pre-sorted at Finca Miramar, before transported by truck to the nearby JASAL wet-mill "Beneficio Las Cruces", where the Saubrey family processes all their coffees. The wet-mill prides itself on quality processing, adept in both traditional processing (honey, naturals) and also modern techniques (extended fermentations, anaerobic). 

As an anaerobic process, the cherries are soaked and floaters are removed, followed by an 84hr fermentation in a temperature-controlled environment. Thereafter, the coffee is depulped and the mucilage mechanically removed. Then, it is placed in fermentation tanks and soaked in clean water for 10 hours. The coffee is taken to patios to dry in thin layers for 48 hours. The coffee is then piled in thicker layers and constantly raked over the next 21 days. 

This anaerobic washed process is one of the unique methods at the famed Beneficio Las Cruces, and results in and intense sweetness and heavy body, coupled with sparkling acidity without excessive funk.