Finca Miramar sits close to the San Salvador Volcano and benefits from the rich volcanic soil surrounding the area. This lot is processed as an anaerobic natural, with a fermentation time of 192 hours. A cocktail of microorganisms is added to the fermentation tanks to control the process and ensure consistency in the sensory profile. The drying phase is conducted solely on raised beds, taking 30-35 days to complete.
SENSORY
This coffee is bold and intense. Purple and red fruits dominate the cup, accentuated by a 'funkiness,' which is the trademark of extended anaerobic fermentation. The dominant qualities of this coffee are its acidity and intensity of flavor.
WHY?
This intensity is a result of the length of anaerobic fermentation during processing. This duration has created acids and volatile (aromatic) compounds that intensify its natural fruit character while simultaneously cloaking some of the nuances that the classic natural process displays. The producer has intentionally sacrificed some of these nuanced notes, which come from terroir and varietal, for the intensity that results from anaerobic fermentation.
THIS COFFEE COLOUR IS
Purple Sweetness & Flavour
No reviews
A complex cup profile producing notes of Florals, Chocolates and Deep, Purple Fruits
Colour can intuitively communicate
how coffee tastes.
At THREE we communicate how our coffees taste through colour. We have grouped all of the
coffees we offer into three different colour groups, based on their sensory characteristics. This
makes it easy for you to find coffees you like.
