El Salvador Miramar 120

Roaster notes

Miramar returns with its distinctive 120-hour cherry maceration process, crafted by Jamie Catota and his son William on their family farm in Palo Campana's volcanic slopes. This small producer's Red Bourbon and Typica blend undergoes anaerobic fermentation before being dried on raised beds for several weeks. The result is an intense, funky chocolate bonbon experience that showcases the unique character of this carefully processed Salvadoran coffee.

Tasting notes