Coffee is shipped whole bean to ensure freshness and flavor.
Benjamin Miranda owns approximately 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 increase quality even further by depulping his own coffee before transporting it to the local dry mill. Coava has treasured our partnership with Benjamin over the last half decade. His wet-processed coffee is unique & unforgettable.
Cupping notes: On the nose- Dried cranberry, clove, & allspice. Taste- Bakers chocolate, red currant, pomegranate, plum, fernet up front & starfruit in cool. Yellow apple malic acidity. Medium body with a rich savory yet sparkly linger.
1575 - 1650 Meters
250G / Whole Bean
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