FINCA MIRAMUNDO, Guatemala (36h Anaerobic Natural) Specialty Coffee
Tasting notes
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| Origine | Guatemala |
| Regiune | Pueblo Nuevo Vinas |
| Fermă | Finca Miramundo |
| Producător | Felipe Galvez and Giovanni Valverde |
| Fermentare | 36h Anaerobic Natural |
| Altitudine | 1700-1900m |
| Profil de prăjire | [] |
| Perioadă de odihnă | Filter 7 days | Espresso 14 days |
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Finca Miramundo
Located in Santa Rosa, Pueblo Nuevo Viñas, this farm is an ambitious project of Felipe Galvez and Giovanni Valverde , two dedicated producers who brought an abandoned plantation back to life, investing in quality and innovation. \n \nGrown at an altitude of 1700 - 1900 m , this coffee benefits from ideal conditions to develop a complex aromatic profile. Finca Miramundo stands out through carefully crafted processing, including natural anaerobic and washed anaerobic , methods that amplify the sweetness and complexity of the aroma.
Natural Anaerobic Processing 36h – Intensity and Complexity
This coffee undergoes anaerobic fermentation for 36 hours , a controlled process that amplifies the intensity and depth of aromas. During this stage, the coffee cherries are placed in an oxygen-free environment, allowing the development of unique aromatic compounds. After fermentation, the beans are dried naturally, maintaining a rich sweetness and exceptional flavor complexity.
Red Pack
Red Pache is a rare Bourbon-derived coffee variety known for its compact beans and remarkable balance of sweetness and acidity. Developed in Guatemala, this variety is prized for its fine notes, velvety texture, and ability to produce full-bodied, intensely aromatic coffees. 
Perfect altitude for aromatic complexity
Grown at 1700 – 1900 m, this coffee benefits from an ideal climate for the development of complex aromas. At high altitudes, the coffee cherries ripen more slowly, accumulating more natural sugars and creating a richer flavor profile, with balanced acidity and a long aftertaste.
Tasting notes
This coffee stands out for its sophisticated profile, with intense notes of raisins, rum, figs, chocolate and blackberries . It has medium acidity , high body and intense sweetness , offering a memorable sensory experience, perfect for those who appreciate anaerobically processed coffees.
