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 cultivating, harvesting, processing, drying, and selling coffee, 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 paid off spectacularly in the form of this incredible Gesha variety, which was processed in such a way that the drying process began with the beans still in their clean parchment.

Only red and wine-red cherries with a Brix degree between 18 and 23 are selected for this microlot.

They are subjected to a 12-hour immersion in water at a temperature ≤ 14 °C to stabilize the temperature and select the beans based on their density, before going through a washing and flotation step.

The cherries are then pulped without water in cleaned fermentation tanks, then subjected to 100 hours of anaerobic fermentation in submerged and sealed bags, equipped with an airlock system.

The parchment coffee is then subjected to a final tank wash before gentle sun drying that can last up to 25 days.

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

A coffee with an undeniable fruity character, supported by an elegant floral note. Multilayered aromas and a beautiful taste balance, reminiscent of ripe and fresh fruits. Clean, bright, and juicy.

Producers: Manuel Rojas and Esther Requejo

Farm: Miraflores

Location: Lonya Grande, Amazonas

Species: Arabica

Cultivar: Gesha

Process: Clean parchment dried

Drying: Drying beds

Altitude: 1,700 - 2,000m

Harvest type: Manual

Exporter: Perunor

Importer: Wafefield

Green coffee moisture content at time of purchase: 9.8%

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!