Peru Finca Miraflores

Some coffees earn their reputation through sheer place, and Miraflores is one of them. The estate sits high in Peru's Amazonas region, near Lonya Grande, where constant mist and humidity make the climate closer to Panama's cloud forests than to most of Peru. Manuel Rojas and Esther Requejo established the farm in 2002 and added gesha once the trees were ready for it.

What sets this coffee apart is how carefully Esther processes it. Picking starts with only the ripest cherries, which are then floated to remove any underripe or defective ones. Rather than a warm, fast ferment, the coffee is fermented in cold spring water.  A slower, gentler approach that holds the temperature down and keeps the fermentation even from start to finish. That restraint is deliberate, it protects the fragile, floral side of gesha instead of pushing the coffee toward heavier, boozier flavours.