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Finca El Mirador is perched atop a peak in Aldea El Pajal, in the municipality of San Antonio Huista, and from the farm, you can see down into the town and the surrounding countryside (El Mirador means viewing point) that form this part of Huehuetenango.

Miguel Mendoza has been farming this land for the last 42 years, and his attention to detail is evident in this lot. It’s complex, chewy, bursting with flavour, and yet delicious enough to be brewed any way you like. Miguel and his team make 4 separate picking passes through the farm at harvest-time, only picking the ripest cherries, and then driving the cherry collected that day to the processing site in Rancho, a 3 hour round trip. That’s the level of commitment that results in the highest level of quality in your cup. Add in shade trees, careful 32-36 hour fermentation, rinsing with clean spring water, and careful turning on the drying patios, and this is what you get.

This is a lovely coffee, with plenty of red berry flavours, and just tons of sweetness, including butterscotch, vanilla, and toffee, and experiment a little and you may find some raspberry, and cranberry in there too. We thought it tasted like butterscotch Angel Delight when combined with milk.

It works with plenty of brew methods; espresso and mokapot will be very very smooth, whereas filter methods will pick up some more of that blast of summer berries.

Our favourite brew methods:

espresso
mokapot
filter
v60
cafetière