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Benjamin Miranda owns approximately 1.5 hectares of land in the village of Cielito, Santa Barbara. The extremely high elevation of his farm combined with the volcanic soil of the Montecillos mountain range contributes to the incredible complexity of his coffee. The premium gained from the high quality of his coffee has given Benjamin the ability to rebuild his own small mill station, where he is able to further increase quality by de-pulping his own coffee before transporting it to the local dry mill.
This rich and fruity single origin coffee has delicious taste notes of plum, caramel, and honeysuckle.
300G / Whole Bean
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