Finca El Mirador, Colombia (Anaerobic Natural) Specialty Coffee

20,86 EUR 16,69 EUR
You save: 4,17 EUR
Cupping notes
Grapes, Green Apple, Pear, Medium Malic Acidity, Medium Body, High Sweetness

In the bag, you will find coffee beans.
We can grind the coffee for you! All you need to do is to mention in the Observations Box, before completing your order, how exactly you need it: for espresso, filter, coffeepot, etc.

Roasting profile by Bogdan Georgescu - World Coffee Roasting Vice-Champion and Romanian National Champ. Roasted on Probat P12.
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Product Code: El Mirador, Colombia 200 g Do you need help? +40372901448
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  • Description
Origin Colombia
Region Acevedo, Huila
Farm El Mirador
Producer Alonso Bustos
Fermentation Natural Anaerobic
Arabica Variety Caturron
Altitude 1600m
Roasting profile Omni Light (good for espresso | filter)
Resting period Filter 7 days | Espresso 14 days
Meet Alonso, the ultimate dreamer and coffee enthusiast hailing from Acevedo-Huila at his farm, El Mirador. Living with his wife, three sons, and grandkids, Alonso's daily focus is on the improvement of coffee processing—a journey he embarked on 8 years ago when he dipped his toes into the specialty coffee world. But Alonso is no ordinary coffee grower; he's a maestro in the specialty realm. What's more, he's turned his passion into a family affair, roping in friends and relatives to join the quality-over-quantity coffee revolution. As a second-generation coffee grower, Alonso's bond with the crop runs deep, and his dream it's simple – to be in this coffee game for a lifetime. 

Arabica Variety Caturron
Caturron is a rare genetic mutation of the Caturra variety that was discovered in Acevedo. Recently discovered in Colombia, farmers have planted it due its unique flavour profile, leaf rust resistance and relatively high yields.
Fermentation Anaerobic Natural
Anaerobic is a fermentation process, wherein the coffee is placed into fermentation tanks for several days with or without the pulp, and then placed onto drying beds with a thick layer for several weeks. This is an emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation. The types of microbes able to survive and actively participate in fermentation are limited by the lack of oxygen in the air and are thought to substantially alter the end flavor profile.
Our coffee has been on a wild ride! They let it loose for 150 hours of fermentation, kicking off with 36 hours of aerobic fermentation and then plunging into anaerobic environment in plastic bags. Next stop? A chill mechanical drying phase in a silo, enduring 8 days at a cool temperature below 7 degrees Celsius. Why the icy treatment? To lock in that intense flavor that brewed up during fermentation.


Customer Support Roastery Shop (31 Vulturilor) Mon - Fri 08 - 17. Sat 09 - 14. Sun closed | MABÓ ONE (12 Petru Rares): Mon - Fri 08 - 17. Sat - Sun 09 -17

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