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We have treasured our partnership with Benjamin Miranda for nearly a decade. Benjamin owns roughly 1.5 hectares of land in the village of El Cielito, Santa Barbara. The extremely high elevation of his farm, combined with the volcanic soil in the Montecillos mountain range, contributes to the incredible sweetness of his coffee.
The quality of his coffee has earned Benjamin the ability to rebuild his own small mill station where he is able to further increase quality by depulping his own coffee before transporting it to the local dry mill.
Taste notes: Look for rich, sweet notes of caramel, bakers chocolate, plum, and honeysuckle in this wet-processed coffee. Yellow apple malic acidity. Medium body with a rich, savory, & sparkly linger.
1575 - 1650 Meters
250G / Whole Bean
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