This coffee is the fruit of decades of hard work and almost insurmountable challenges, coupled with very judicious agronomic and commercial choices.

After a long period of acquiring expertise and experience in coffee cultivation, harvesting, processing, drying, and sales, and despite periods of devastation caused by coffee leaf rust (Hemileia vastatrix) that would have led most of us to throw in the towel, Miraflores made the impressive decision to diversify the number of varieties and cultivars it produces in order to stand out in the market.

This bold decision has paid off spectacularly in the form of this incredible Gesha variety, which has been expertly fermented and dried as whole fruit.

Cherries are selectively hand-picked when they reach a sugar content between 18 and 23 °Brix.

The whole cherries are then soaked for 12 hours, both to clean them and to allow for the stabilization of their density.

Initial drying takes place in the shade, with five turning cycles during the first 24 hours.

Secondary drying continues in the shade, but agitation is intensified to once every two hours for 7 to 14 days.

Final drying reduces agitation and extends the total drying time to 27 days.

The result in the cup is a celebration of perseverance, expertise, and this magnificent Arabica variety.

Fruity, with sweet notes of peach, nectarine, and berries. Endowed with an elegant floral character and a clarity in the cup as limpid as a diamond.

Producers: Manuel Rojas and Esther Requejo

Farm: Miraflores

Region: Lonya Grande, Amazonas

Species: Arabica

Cultivar: Gesha

Process: Whole Cherry Natural

Drying: Raised beds

Altitude: 1,700 - 2,000m

Harvest type: Manual

Exporter: Perunor

Importer: Wafefield

Green coffee moisture content at purchase: 10.3%

In 2002, two friends, Manuel Rojas and Esther Requejo, decided to embark on coffee farming with a sustainable approach. They acquired a plot of over 105 hectares in the town of Ortiz de Arrieta, in the Amazonas region, named Miraflores.

They were very pleased with this plot due to its excellent conditions for specialty coffee cultivation, particularly its altitude and soil. Amazonas is a region located in northwestern Peru that extends between 500 and 2,995 meters above sea level, with coffee plantations situated between 1,200 and 2,000 meters above sea level. The climate varies between 18°C and 24°C, with abundant rainfall mainly between October and April-May. Perfect conditions for regular flowering and the subsequent swelling of the coffee cherry.

Thus, in five years, the couple successfully planted 53 hectares of Typica coffee.

In Peru, between 2011 and 2013, a severe epidemic of Coffee Leaf Rust (CLR) severely affected the coffee plantations of Miraflores farm. During the years affected by CLR and until 2016, many efforts were made to rehabilitate the affected plantations. By 2018, only 10 hectares had been restored through rejuvenation pruning. This involves cutting the coffee tree down to 60 cm above the ground. The plants responded well to this practice, so much so that by 2019, there were 10 hectares of fully renewed, vigorous Typica with great production potential.

In order to produce coffee with unique qualities, from sustainable agriculture, and intended for a niche market whose prices are not subject to the New York Stock Exchange, the owners of the Miraflores plantation developed and adopted a plan for cultivating specialty coffees from unique varieties. Specific areas have been allocated to the following varieties: Geisha (1,900 – 2,000 m altitude), Bourbon (1,850 m altitude), Java (1,900 m altitude), Typica (1,700–1,800 m altitude), and SL-28 (1,800 m altitude), among others. The first harvests began in 2021.

Filter Coffee
Ratio 1:17
15g ground coffee
255g water (between 92-99°c depending on brewing device)

The brewing device is not very important; we use the Orea porcelain for its fast flow rate and design.

The most important thing is to grind fresh coffee and use low-mineral water.

Espresso

If you have professional-grade equipment, you can prepare a delicious espresso with this coffee.

Aim for a 1:3 ratio and enjoy!