Miravalle is a crowd pleasing cup, sweetness like minimally processed, light brown sugars, roasted peanut and almond, and walnut. Big cocoa roast tones with deeper roasting too. City to Full City+. Good espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2018 Arrival|
|Bag size||69 KG|
|Appearance||.5 d/300gr, 16 - 19 screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
Finca Miravalle is owned by Luis Duarte, and is located in Apaneca, Ahuachapan, not too far from the Santa Ana volcano. Miravalle is about 1500 meters above sea level, and is only planted in Pacamara. It's part of a much larger group of tablÜnes, a few of them demarcated by cultivar separations, and the larger plots a mix of cultivars. Duarte has kept his farm planted in Bourbon and Pacamara for the most part, despite the susceptibility to leaf rust. Many farmers are replanting with disease resistant varietals, but Luis Duarte has chosen to continue with these cultivars because of the commonly held belief that they taste superior to Catimors, and he manages to prevent leaf rust and fungal outbreaks with good farm practices (proper space between plants, regular pruning, cleaning beneath the trees, directive spraying, etc). Miravalle is only a few hectares in size, and is perched on the verdant slopes of the Apaneca-Ilamatepec mountain region. This lot is the result of a new coffee project in the region by one of the local mills, their goal being to identify the top qualities from farmers they already buy coffee from. These coffees are then kept separate throughout the milling process, and sold as an individual microlots as opposed to being lost to large blends.
Miravalle has sweet granola smells, praline nut, and malted cocoa. Nutty sweetness proliferates in the wet aromatics, bringing to mind candied pecan, and almond cookie. This brewed coffee is rather subtle, sweetness like minimally processed, light brown sugars. It does well to back the nut tones that come through up front and in the finish, some elements of roasted peanut and almond up front shifting to a walnut flavor in the finish. There's an intersection of cocoa roast tone with deeper roasting too, an intensity level that grows with roast development. My lightest City roast had virtually no allusions to cocoa/chocolate, while Full City showed a flavor of dark chocolate covered almonds. As espresso, expect layers of cocoa and creamy nut flavors that make a lasting impression.