ברכישת כל סוגי קפה קלוי בסכום:

בין 600 ש"ח ל-1000 ש"ח עם קוד קופון "15%" תקבלו 15% הנחה

בין 1001 ש"ח ל-1500 ש"ח עם קוד קופון "25%" תקבלו 25% הנחה

מעל 1501 ש"ח עם קוד קופון "30%" תקבלו 30% הנחה

This coffee was grown on the Saurbrey family farm, Finca Miramar. Located on the slopes of the Santa Ana volcano, the soil is rich with nutrients thanks to the volcanic activity replenishing the soil – with the last eruption as recent as 2005. The farm name (Miramar = "Ocean view") references both the ocean breeze that comes off the pacific coast, bringing cooler air and moisture that helps delay cherry maturation and increase quality; as well as the fact that from the very highest elevations of the farm you can see the pacific ocean.

The farm grows the classic El Salvadorian varieties of Bourbon, Pacas, and “Bourbon Elite” (old growth landrace bourbon). The farm has heavy forest cover, as a result the majority of the coffee is shade grown. The forests on the farm are principally composed Peach, Macadamia, Pepeto de Rio, and Pepeto Peludo shade trees ensuring the coffee trees do not become sun-stressed. The cooler temperatures thanks to the ocean breeze and the shade allowing the coffee tree to focus nutrients in the seeds with slower maturation times, a key factor in quality coffee production.

Coffee is harvested by selectively picking only the fully ripe cherries. The lot is hand-sorted at the farm. The cherries are taken to Beneficio Las Cruces, and are then soaked in water to clean the cherries and remove floaters. Coffee is placed in fermentation tanks for 84 hours under shade in a temperature-controlled environment.

Coffee is depulped and the mucilage is mechanically removed. Then, it is placed in fermentation tanks and soaked under clean water for 10 hours. The cherries are taken to patios and placed on thin layers for the first 48 hours. After this time, the layers are thickened and coffee is constantly moved until moisture is at 10%. The average drying time is 21 days.