{"title":"Mirra Coffee","description":"\u003cp\u003eFounded in the United States in 2022, Mirra is a Nordic-style roastery focused on bright, clean coffees. Its sourcing and roasting aim to preserve the natural character of each variety and place of origin. The emphasis is on clarity in the cup, allowing the coffee’s own flavour to lead rather than the roast or processing.\u003c\/p\u003e","products":[{"product_id":"mirra-martin-santos-washed-panama","title":"Mirra - Martin Santos, Washed | Panama","description":"\u003ch2\u003e\u003cstrong data-start=\"192\" data-end=\"203\"\u003eDetails:\u003cbr\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli data-start=\"192\" data-end=\"305\"\u003e\n\u003cstrong data-start=\"192\" data-end=\"203\"\u003eOrigin:\u003c\/strong\u003e Panama, Boquete\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"306\" data-end=\"396\"\u003e\n\u003cp data-start=\"308\" data-end=\"396\"\u003e\u003cstrong data-start=\"308\" data-end=\"321\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-start=\"322\" data-end=\"339\"\u003eMartin Santos\u003c\/strong\u003e — \u003cem data-start=\"342\" data-end=\"356\"\u003eFinca Esther\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"397\" data-end=\"490\"\u003e\n\u003cp data-start=\"399\" data-end=\"490\"\u003e\u003cstrong data-start=\"399\" data-end=\"411\"\u003eVariety:\u003c\/strong\u003e \u003cstrong data-start=\"412\" data-end=\"420\"\u003eSL34\u003c\/strong\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"491\" data-end=\"556\"\u003e\n\u003cp data-start=\"493\" data-end=\"556\"\u003e\u003cstrong data-start=\"493\" data-end=\"505\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"557\" data-end=\"656\"\u003e\n\u003cp data-start=\"559\" data-end=\"656\"\u003e\u003cstrong data-start=\"559\" data-end=\"573\"\u003eElevation:\u003c\/strong\u003e ~1,550 m above sea level (Boquete terroir) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"657\" data-end=\"778\"\u003e\n\u003cp data-start=\"659\" data-end=\"778\"\u003e\u003cstrong data-start=\"659\" data-end=\"675\"\u003eRoast Level:\u003c\/strong\u003e Light. Nordic‑style\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"779\" data-end=\"875\"\u003e\n\u003cp data-start=\"781\" data-end=\"875\"\u003e\u003cstrong data-start=\"781\" data-end=\"795\"\u003eBag Sizes:\u003c\/strong\u003e  125 g\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"876\" data-end=\"994\"\u003e\n\u003cp data-start=\"878\" data-end=\"994\"\u003e\u003cstrong data-start=\"878\" data-end=\"896\"\u003eTasting Notes:\u003c\/strong\u003e \u003cem data-start=\"897\" data-end=\"956\"\u003eBlack plum 🍑 • White vanilla 🍨 • Black cherry cola 🍒🥤\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"1001\" data-end=\"1014\"\u003e\u003cstrong data-start=\"1004\" data-end=\"1014\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1015\" data-end=\"1542\"\u003eMirra is excited to present \u003cstrong data-start=\"1043\" data-end=\"1067\"\u003ePanama Martin Santos\u003c\/strong\u003e, a beautifully nuanced washed SL34 from \u003cem data-start=\"1108\" data-end=\"1122\"\u003eFinca Esther\u003c\/em\u003e — a high‑altitude coffee farm in Boquete, Panama. This offering is part of Mirra’s ongoing initiative to broaden appreciation for Panamanian coffees beyond the highly‑recognised Gesha varieties. Martin’s SL34 presents a more \u003cstrong data-start=\"1348\" data-end=\"1389\"\u003emellow, sweet, and deep fruit‑forward\u003c\/strong\u003e profile that contrasts yet complements other lots from the region, delivering a cup that is both rich and refined. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1549\" data-end=\"1569\"\u003e\u003cstrong data-start=\"1552\" data-end=\"1569\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1570\" data-end=\"2260\"\u003e\u003cstrong data-start=\"1570\" data-end=\"1587\"\u003eMartin Santos\u003c\/strong\u003e is the founder of \u003cem data-start=\"1606\" data-end=\"1620\"\u003eFinca Esther\u003c\/em\u003e, established in 2002 alongside Esther Leung. Located on the fertile slopes of the \u003cstrong data-start=\"1703\" data-end=\"1719\"\u003eBarú volcano\u003c\/strong\u003e at ~1,550 m above sea level, Finca Esther benefits from exceptional soil and climate conditions well‑suited to specialty coffee cultivation. Along with Finca Minerva and Finca El Salto, Esther is part of the \u003cstrong data-start=\"1928\" data-end=\"1940\"\u003eMas Café\u003c\/strong\u003e group — farms known for careful farming practices and consistently high‑quality output. Mirra’s collaboration with Martin this season marks the first direct relationship between roaster and producer, with plans to continue highlighting the meticulous work happening on these farms. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2262\" data-end=\"2265\"\u003e\n\u003ch2 data-start=\"2267\" data-end=\"2286\"\u003e\u003cstrong data-start=\"2270\" data-end=\"2286\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2287\" data-end=\"2795\"\u003eThe coffee is \u003cstrong data-start=\"2301\" data-end=\"2321\"\u003ewashed processed\u003c\/strong\u003e, a method that accentuates clarity and brightens inherent varietal characteristics while maintaining sweetness and body. Cherries are harvested at peak ripeness, pulped, fermented to remove mucilage, washed thoroughly, and then dried under controlled conditions. Mirra’s \u003cstrong data-start=\"2593\" data-end=\"2621\"\u003eNordic‑style light roast\u003c\/strong\u003e approach — aimed at highlighting purity and fruit character rather than roast‑driven notes — lets the cup’s intrinsic qualities sing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2797\" data-end=\"2800\"\u003e\n\u003ch2 data-start=\"2802\" data-end=\"2817\"\u003e\u003cstrong data-start=\"2805\" data-end=\"2817\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2818\" data-end=\"3341\"\u003eIn the cup, \u003cstrong data-start=\"2830\" data-end=\"2854\"\u003ePanama Martin Santos\u003c\/strong\u003e delivers a \u003cstrong data-start=\"2866\" data-end=\"2903\"\u003erich and harmonious fruit profile\u003c\/strong\u003e. You can expect juicy \u003cstrong data-start=\"2926\" data-end=\"2943\"\u003eblack plum 🍑\u003c\/strong\u003e upfront, tempered by crisp, clean \u003cstrong data-start=\"2978\" data-end=\"2998\"\u003ewhite vanilla 🍨\u003c\/strong\u003e that envelops the palate. On the finish, \u003cstrong data-start=\"3040\" data-end=\"3066\"\u003eblack cherry cola 🍒🥤\u003c\/strong\u003e emerges with nuanced spice, echoing deep, juicy fruit flavours and a touch of classic cola‑like warmth. The overall experience is \u003cstrong data-start=\"3197\" data-end=\"3229\"\u003emellow, sweet, and lingering\u003c\/strong\u003e — with a rounded body and balanced acidity that rewards filter brewing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"3343\" data-end=\"3346\"\u003e\n\u003ch2 data-start=\"3348\" data-end=\"3363\"\u003e\u003cstrong data-start=\"3351\" data-end=\"3363\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3364\" data-end=\"3902\"\u003eMirra’s \u003cstrong data-start=\"3372\" data-end=\"3396\"\u003ePanama Martin Santos\u003c\/strong\u003e is a compelling showcase of \u003cstrong data-start=\"3425\" data-end=\"3433\"\u003eSL34\u003c\/strong\u003e outside of its usual Kenyan context — proving it can flourish and express beautifully in Panamanian terroir. With its rich fruit character, clean sweetness, and nuanced finish, this coffee is both distinctive and approachable. Whether you’re exploring Panamanian coffees beyond geisha or simply seeking a polished and flavorful washed cup, this SL34 from Martin Santos offers a memorable and deeply satisfying coffee experience.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57071257420150,"sku":"MIRRA-MARTINSANTOS-WASHED","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photo_PA-MS.png?v=1768492967"},{"product_id":"mirra-panama-yenitzin-de-aguilar-washed-panama","title":"Mirra - Yenitzin de Aguilar, Washed | Panama","description":"\u003ch2 data-start=\"191\" data-end=\"206\"\u003e\u003cstrong data-start=\"194\" data-end=\"206\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"207\" data-end=\"1017\"\u003e\n\u003cli data-start=\"207\" data-end=\"289\"\u003e\n\u003cp data-start=\"209\" data-end=\"289\"\u003e\u003cstrong data-start=\"209\" data-end=\"220\"\u003eOrigin:\u003c\/strong\u003e Panama, Boquete\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"290\" data-end=\"414\"\u003e\n\u003cp data-start=\"292\" data-end=\"414\"\u003e\u003cstrong data-start=\"292\" data-end=\"305\"\u003eProducer:\u003c\/strong\u003e Yenitzin de Aguilar\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"415\" data-end=\"516\"\u003e\n\u003cp data-start=\"417\" data-end=\"516\"\u003e\u003cstrong data-start=\"417\" data-end=\"429\"\u003eVariety:\u003c\/strong\u003e SL28 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"517\" data-end=\"582\"\u003e\n\u003cp data-start=\"519\" data-end=\"582\"\u003e\u003cstrong data-start=\"519\" data-end=\"531\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"583\" data-end=\"700\"\u003e\n\u003cstrong data-start=\"703\" data-end=\"719\"\u003eRoast Level:\u003c\/strong\u003e Light. Nordic‑style \u003cbr\u003e\u003cbr\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"835\" data-end=\"912\"\u003e\n\u003cp data-start=\"837\" data-end=\"912\"\u003e\u003cstrong data-start=\"837\" data-end=\"851\"\u003eBag Sizes:\u003c\/strong\u003e 125 g\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"913\" data-end=\"1017\"\u003e\n\u003cp data-start=\"915\" data-end=\"1017\"\u003e\u003cstrong data-start=\"915\" data-end=\"933\"\u003eTasting Notes:\u003c\/strong\u003e Elderberry 🍒 • Lime zest 🍋 • Elderflower 🌸 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1019\" data-end=\"1022\"\u003e\n\u003ch2 data-start=\"1024\" data-end=\"1037\"\u003e\u003cstrong data-start=\"1027\" data-end=\"1037\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1038\" data-end=\"1456\"\u003eMirra is thrilled to present \u003cstrong data-start=\"1067\" data-end=\"1097\"\u003ePanama Yenitzin de Aguilar\u003c\/strong\u003e, a remarkable Panamanian washed \u003cstrong data-start=\"1130\" data-end=\"1138\"\u003eSL28\u003c\/strong\u003e that stands out not just for its origin, but for its \u003cem data-start=\"1192\" data-end=\"1222\"\u003eunique Kenyan‑like character\u003c\/em\u003e — all while being unmistakably Panamanian. This lot brings together bright acidity, expressive fruit, and a refined floral edge, resulting in a cup that is vibrant, elegant, and deeply memorable. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1458\" data-end=\"1461\"\u003e\n\u003ch2 data-start=\"1463\" data-end=\"1483\"\u003e\u003cstrong data-start=\"1466\" data-end=\"1483\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1484\" data-end=\"2005\"\u003eThis coffee comes from \u003cstrong data-start=\"1507\" data-end=\"1530\"\u003eYenitzin de Aguilar\u003c\/strong\u003e, the proprietor of \u003cem data-start=\"1550\" data-end=\"1564\"\u003eFinca Feryen\u003c\/em\u003e — an \u003cstrong data-start=\"1570\" data-end=\"1599\"\u003eaward‑winning coffee farm\u003c\/strong\u003e located in Panama’s celebrated \u003cstrong data-start=\"1631\" data-end=\"1642\"\u003eBoquete\u003c\/strong\u003e region. While much of the region’s fame is tied to Geisha, Yenitzin has poured equal dedication and care into cultivating his \u003cstrong data-start=\"1769\" data-end=\"1777\"\u003eSL28\u003c\/strong\u003e, a variety more typically associated with Kenyan terroir. The farm also grows other varietals like Pacamara, but this SL28 lot has captured special attention for its clarity and expression. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2007\" data-end=\"2010\"\u003e\n\u003ch2 data-start=\"2012\" data-end=\"2031\"\u003e\u003cstrong data-start=\"2015\" data-end=\"2031\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2032\" data-end=\"2409\"\u003eThis lot is \u003cstrong data-start=\"2044\" data-end=\"2064\"\u003ewashed processed\u003c\/strong\u003e, a method that highlights sweetness, clarity, and varietal purity by removing fruit mucilage prior to drying. Combined with Mirra’s commitment to \u003cstrong data-start=\"2211\" data-end=\"2243\"\u003elight, Nordic‑style roasting\u003c\/strong\u003e, the resulting profile radiates brightness and transparency — letting the varietal and terroir shine without roast influence. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2411\" data-end=\"2414\"\u003e\n\u003ch2 data-start=\"2416\" data-end=\"2431\"\u003e\u003cstrong data-start=\"2419\" data-end=\"2431\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2432\" data-end=\"2924\"\u003eIn the cup, \u003cstrong data-start=\"2444\" data-end=\"2474\"\u003ePanama Yenitzin de Aguilar\u003c\/strong\u003e delivers a \u003cstrong data-start=\"2486\" data-end=\"2520\"\u003ebold and vibrant fruit profile\u003c\/strong\u003e with layers of \u003cstrong data-start=\"2536\" data-end=\"2553\"\u003eelderberry 🍒\u003c\/strong\u003e and juicy darker fruit character. Lively and elegant acidity showcases \u003cstrong data-start=\"2625\" data-end=\"2641\"\u003elime zest 🍋\u003c\/strong\u003e on the palate, adding crispness and lift, while delicate \u003cstrong data-start=\"2699\" data-end=\"2717\"\u003eelderflower 🌸\u003c\/strong\u003e aromatics provide a floral, perfumed finish. The acidity is active but balanced, making this coffee exciting and refreshing, especially when brewed as a light filter. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2926\" data-end=\"2929\"\u003e\n\u003ch2 data-start=\"2931\" data-end=\"2946\"\u003e\u003cstrong data-start=\"2934\" data-end=\"2946\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2947\" data-end=\"3462\"\u003eMirra’s \u003cstrong data-start=\"2955\" data-end=\"2985\"\u003ePanama Yenitzin de Aguilar\u003c\/strong\u003e is a standout example of taking a varietal outside its “usual” home and letting it express both its heritage and the terroir it now calls home. This washed SL28 is beautifully balanced, fruit‑forward, and aromatic — an exciting discovery for fans of bright, clean, and expressive coffees. Whether you’re exploring Panama beyond its famed Geisha lots or simply want a coffee with vivid fruit and floral character, this lot is a must‑try. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57071353659766,"sku":"MIRRA-YENITZIN-WASHED","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/P._YA_2.png?v=1768493406"},{"product_id":"mirra-jose-roger-urena-washed-gesha-costa-rica","title":"Mirra - Jose \u0026 Roger Urena, Washed Gesha | Costa Rica","description":"\u003ch2 data-start=\"170\" data-end=\"185\"\u003e\u003cstrong data-start=\"173\" data-end=\"185\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"186\" data-end=\"974\"\u003e\n\u003cli data-start=\"186\" data-end=\"292\"\u003e\n\u003cp data-start=\"188\" data-end=\"292\"\u003e\u003cstrong data-start=\"188\" data-end=\"199\"\u003eOrigin:\u003c\/strong\u003e Costa Rica, Finca Santa Teresa (FST)\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"293\" data-end=\"394\"\u003e\n\u003cp data-start=\"295\" data-end=\"394\"\u003e\u003cstrong data-start=\"295\" data-end=\"308\"\u003eProducers:\u003c\/strong\u003e Jose \u0026amp; Roger Urena — \u003cem data-start=\"334\" data-end=\"354\"\u003eFinca Santa Teresa\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"395\" data-end=\"481\"\u003e\n\u003cp data-start=\"397\" data-end=\"481\"\u003e\u003cstrong data-start=\"397\" data-end=\"409\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"482\" data-end=\"547\"\u003e\n\u003cp data-start=\"484\" data-end=\"547\"\u003e\u003cstrong data-start=\"484\" data-end=\"496\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"548\" data-end=\"672\"\u003e\n\u003cp data-start=\"550\" data-end=\"672\"\u003e\u003cstrong data-start=\"550\" data-end=\"564\"\u003eElevation:\u003c\/strong\u003e ~2,050 m above sea level (one of Costa Rica’s highest coffee farms) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"673\" data-end=\"755\"\u003e\n\u003cp data-start=\"675\" data-end=\"755\"\u003e\u003cstrong data-start=\"675\" data-end=\"691\"\u003eRoast Level:\u003c\/strong\u003e Light. Nordic-Style\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"756\" data-end=\"862\"\u003e\n\u003cp data-start=\"758\" data-end=\"862\"\u003e\u003cstrong data-start=\"758\" data-end=\"772\"\u003eBag Size:\u003c\/strong\u003e 125 g\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"863\" data-end=\"974\"\u003e\n\u003cp data-start=\"865\" data-end=\"974\"\u003e\u003cstrong data-start=\"865\" data-end=\"883\"\u003eTasting Notes:\u003c\/strong\u003e White peach 🍑 • Tropical guava 🥭 • Lilac floral 🌺 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"976\" data-end=\"979\"\u003e\n\u003ch2 data-start=\"981\" data-end=\"994\"\u003e\u003cstrong data-start=\"984\" data-end=\"994\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"995\" data-end=\"1549\"\u003eMirra is thrilled to share \u003cstrong data-start=\"1022\" data-end=\"1055\"\u003eCosta Rica Jose \u0026amp; Roger Urena\u003c\/strong\u003e, an extraordinary washed \u003cstrong data-start=\"1081\" data-end=\"1091\"\u003eGeisha\u003c\/strong\u003e from \u003cem data-start=\"1097\" data-end=\"1117\"\u003eFinca Santa Teresa\u003c\/em\u003e in the celebrated Tarrazú region. This coffee represents a collaboration with Roger — a producer Mirra has long admired — and his son Jose, bringing together generations of expertise. The cup delivers an unparalleled harmony of \u003cstrong data-start=\"1346\" data-end=\"1400\"\u003edelicate florals, sweet fruit, and refined clarity\u003c\/strong\u003e, showcasing both the varietal’s potential and the pristine terroir of Costa Rica’s high‑altitude coffee lands. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1551\" data-end=\"1554\"\u003e\n\u003ch2 data-start=\"1556\" data-end=\"1576\"\u003e\u003cstrong data-start=\"1559\" data-end=\"1576\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1577\" data-end=\"2370\"\u003eThis lot comes from \u003cstrong data-start=\"1597\" data-end=\"1619\"\u003eFinca Santa Teresa\u003c\/strong\u003e, owned and operated by \u003cstrong data-start=\"1643\" data-end=\"1658\"\u003eRoger Urena\u003c\/strong\u003e and his son \u003cstrong data-start=\"1671\" data-end=\"1685\"\u003eJose Urena\u003c\/strong\u003e. Roger began working in coffee as a boy alongside his parents and grandparents, and in 2015 he purchased \u003cem data-start=\"1791\" data-end=\"1811\"\u003eFinca Santa Teresa\u003c\/em\u003e to begin processing and milling his own coffee — allowing him to express quality and terroir directly in the final cup. The farm sits at approximately \u003cstrong data-start=\"1963\" data-end=\"1990\"\u003e2,050 m above sea level\u003c\/strong\u003e, surrounded by protected forest that ensures ecological sustainability and ideal growing conditions. In addition to Geisha, the Urenas cultivate a diverse “coffee variety garden” including Sudan Rume, SL28, Ethiopian landrace, Pacamara, Villalobos, Bourbon, Mejorada, and Catuai — all testament to their deep commitment to coffee excellence. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2372\" data-end=\"2375\"\u003e\n\u003ch2 data-start=\"2377\" data-end=\"2396\"\u003e\u003cstrong data-start=\"2380\" data-end=\"2396\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2397\" data-end=\"2913\"\u003eThis lot is \u003cstrong data-start=\"2409\" data-end=\"2429\"\u003ewashed processed\u003c\/strong\u003e, a method that brings clarity, sweetness, and clean expression to the forefront of the cup. The cherries are harvested at optimal ripeness and quickly delivered to the micromill for pulping, fermentation, and washing, before drying under careful conditions that preserve fragrance and balance. Mirra’s light roast further highlights the nuanced profile of this Geisha — accentuating aromatics and purity without overshadowing origin character. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2915\" data-end=\"2918\"\u003e\n\u003ch2 data-start=\"2920\" data-end=\"2935\"\u003e\u003cstrong data-start=\"2923\" data-end=\"2935\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2936\" data-end=\"3470\"\u003eIn the cup, \u003cstrong data-start=\"2948\" data-end=\"2981\"\u003eCosta Rica Jose \u0026amp; Roger Urena\u003c\/strong\u003e offers a \u003cstrong data-start=\"2991\" data-end=\"3025\"\u003erefined and elegant experience\u003c\/strong\u003e. Bright \u003cstrong data-start=\"3034\" data-end=\"3052\"\u003ewhite peach 🍑\u003c\/strong\u003e unfolds with soft sweetness, followed by hints of \u003cstrong data-start=\"3103\" data-end=\"3124\"\u003etropical guava 🥭\u003c\/strong\u003e that lend a gentle exotic richness. The aroma carries a \u003cstrong data-start=\"3181\" data-end=\"3200\"\u003elilac floral 🌺\u003c\/strong\u003e perfume that is both delicate and expressive, providing an aromatic lift typical of high‑quality Geisha. The overall profile is clean, balanced, and sophisticated — ideal for filter brewing methods that allow every note to shine. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3477\" data-end=\"3492\"\u003e\u003cstrong data-start=\"3480\" data-end=\"3492\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3493\" data-end=\"4109\"\u003eMirra’s \u003cstrong data-start=\"3501\" data-end=\"3534\"\u003eCosta Rica Jose \u0026amp; Roger Urena\u003c\/strong\u003e is a standout expression of what careful farming, high‑altitude terroir, and expert processing can achieve with one of coffee’s most celebrated varieties. With its nuanced floral aromatics, bright yet gentle fruit character, and exceptional clarity, this Geisha exemplifies both varietal elegance and the unique qualities of Costa Rica’s Tarrazú region. Whether you’re exploring Geisha for the first time or adding another exceptional lot to your coffee rotation, this offering delivers a deeply rewarding specialty coffee experience.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57071397044598,"sku":"MIRRA-URENA-GESHA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CR._JRU_2.png?v=1768493529"},{"product_id":"mirra-augustin-velasco-washed-bourbon-mexico","title":"Mirra - Augustin Velasco, Washed Bourbon | Mexico","description":"\u003ch2 data-end=\"185\" data-start=\"170\"\u003e\u003cstrong data-end=\"185\" data-start=\"173\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"974\" data-start=\"186\"\u003e\n\u003cli data-end=\"292\" data-start=\"186\"\u003e\n\u003cp data-end=\"292\" data-start=\"188\"\u003e\u003cstrong data-end=\"199\" data-start=\"188\"\u003eOrigin:\u003c\/strong\u003e Costa Rica, Finca Santa Teresa (FST)\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"394\" data-start=\"293\"\u003e\n\u003cp data-end=\"394\" data-start=\"295\"\u003e\u003cstrong data-end=\"308\" data-start=\"295\"\u003eProducers:\u003c\/strong\u003e Jose \u0026amp; Roger Urena — \u003cem data-end=\"354\" data-start=\"334\"\u003eFinca Santa Teresa\u003c\/em\u003e \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"481\" data-start=\"395\"\u003e\n\u003cp data-end=\"481\" data-start=\"397\"\u003e\u003cstrong data-end=\"409\" data-start=\"397\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"547\" data-start=\"482\"\u003e\n\u003cp data-end=\"547\" data-start=\"484\"\u003e\u003cstrong data-end=\"496\" data-start=\"484\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"672\" data-start=\"548\"\u003e\n\u003cp data-end=\"672\" data-start=\"550\"\u003e\u003cstrong data-end=\"564\" data-start=\"550\"\u003eElevation:\u003c\/strong\u003e ~2,050 m above sea level (one of Costa Rica’s highest coffee farms) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"755\" data-start=\"673\"\u003e\n\u003cp data-end=\"755\" data-start=\"675\"\u003e\u003cstrong data-end=\"691\" data-start=\"675\"\u003eRoast Level:\u003c\/strong\u003e Light. Nordic-Style\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"862\" data-start=\"756\"\u003e\n\u003cp data-end=\"862\" data-start=\"758\"\u003e\u003cstrong data-end=\"772\" data-start=\"758\"\u003eBag Size:\u003c\/strong\u003e 125 g\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"974\" data-start=\"863\"\u003e\n\u003cp data-end=\"974\" data-start=\"865\"\u003e\u003cstrong data-end=\"883\" data-start=\"865\"\u003eTasting Notes:\u003c\/strong\u003e White peach 🍑 • Tropical guava 🥭 • Lilac floral 🌺 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"979\" data-start=\"976\"\u003e\n\u003ch2 data-end=\"994\" data-start=\"981\"\u003e\u003cstrong data-end=\"994\" data-start=\"984\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1549\" data-start=\"995\"\u003eMirra is thrilled to share \u003cstrong data-end=\"1055\" data-start=\"1022\"\u003eCosta Rica Jose \u0026amp; Roger Urena\u003c\/strong\u003e, an extraordinary washed \u003cstrong data-end=\"1091\" data-start=\"1081\"\u003eGeisha\u003c\/strong\u003e from \u003cem data-end=\"1117\" data-start=\"1097\"\u003eFinca Santa Teresa\u003c\/em\u003e in the celebrated Tarrazú region. This coffee represents a collaboration with Roger — a producer Mirra has long admired — and his son Jose, bringing together generations of expertise. The cup delivers an unparalleled harmony of \u003cstrong data-end=\"1400\" data-start=\"1346\"\u003edelicate florals, sweet fruit, and refined clarity\u003c\/strong\u003e, showcasing both the varietal’s potential and the pristine terroir of Costa Rica’s high‑altitude coffee lands. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1554\" data-start=\"1551\"\u003e\n\u003ch2 data-end=\"1576\" data-start=\"1556\"\u003e\u003cstrong data-end=\"1576\" data-start=\"1559\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2370\" data-start=\"1577\"\u003eThis lot comes from \u003cstrong data-end=\"1619\" data-start=\"1597\"\u003eFinca Santa Teresa\u003c\/strong\u003e, owned and operated by \u003cstrong data-end=\"1658\" data-start=\"1643\"\u003eRoger Urena\u003c\/strong\u003e and his son \u003cstrong data-end=\"1685\" data-start=\"1671\"\u003eJose Urena\u003c\/strong\u003e. Roger began working in coffee as a boy alongside his parents and grandparents, and in 2015 he purchased \u003cem data-end=\"1811\" data-start=\"1791\"\u003eFinca Santa Teresa\u003c\/em\u003e to begin processing and milling his own coffee — allowing him to express quality and terroir directly in the final cup. The farm sits at approximately \u003cstrong data-end=\"1990\" data-start=\"1963\"\u003e2,050 m above sea level\u003c\/strong\u003e, surrounded by protected forest that ensures ecological sustainability and ideal growing conditions. In addition to Geisha, the Urenas cultivate a diverse “coffee variety garden” including Sudan Rume, SL28, Ethiopian landrace, Pacamara, Villalobos, Bourbon, Mejorada, and Catuai — all testament to their deep commitment to coffee excellence. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2375\" data-start=\"2372\"\u003e\n\u003ch2 data-end=\"2396\" data-start=\"2377\"\u003e\u003cstrong data-end=\"2396\" data-start=\"2380\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2913\" data-start=\"2397\"\u003eThis lot is \u003cstrong data-end=\"2429\" data-start=\"2409\"\u003ewashed processed\u003c\/strong\u003e, a method that brings clarity, sweetness, and clean expression to the forefront of the cup. The cherries are harvested at optimal ripeness and quickly delivered to the micromill for pulping, fermentation, and washing, before drying under careful conditions that preserve fragrance and balance. Mirra’s light roast further highlights the nuanced profile of this Geisha — accentuating aromatics and purity without overshadowing origin character. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2918\" data-start=\"2915\"\u003e\n\u003ch2 data-end=\"2935\" data-start=\"2920\"\u003e\u003cstrong data-end=\"2935\" data-start=\"2923\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3470\" data-start=\"2936\"\u003eIn the cup, \u003cstrong data-end=\"2981\" data-start=\"2948\"\u003eCosta Rica Jose \u0026amp; Roger Urena\u003c\/strong\u003e offers a \u003cstrong data-end=\"3025\" data-start=\"2991\"\u003erefined and elegant experience\u003c\/strong\u003e. Bright \u003cstrong data-end=\"3052\" data-start=\"3034\"\u003ewhite peach 🍑\u003c\/strong\u003e unfolds with soft sweetness, followed by hints of \u003cstrong data-end=\"3124\" data-start=\"3103\"\u003etropical guava 🥭\u003c\/strong\u003e that lend a gentle exotic richness. The aroma carries a \u003cstrong data-end=\"3200\" data-start=\"3181\"\u003elilac floral 🌺\u003c\/strong\u003e perfume that is both delicate and expressive, providing an aromatic lift typical of high‑quality Geisha. The overall profile is clean, balanced, and sophisticated — ideal for filter brewing methods that allow every note to shine. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"3492\" data-start=\"3477\"\u003e\u003cstrong data-end=\"3492\" data-start=\"3480\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"4109\" data-start=\"3493\"\u003eMirra’s \u003cstrong data-end=\"3534\" data-start=\"3501\"\u003eCosta Rica Jose \u0026amp; Roger Urena\u003c\/strong\u003e is a standout expression of what careful farming, high‑altitude terroir, and expert processing can achieve with one of coffee’s most celebrated varieties. With its nuanced floral aromatics, bright yet gentle fruit character, and exceptional clarity, this Geisha exemplifies both varietal elegance and the unique qualities of Costa Rica’s Tarrazú region. Whether you’re exploring Geisha for the first time or adding another exceptional lot to your coffee rotation, this offering delivers a deeply rewarding specialty coffee experience.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57071450095990,"sku":"MIRRA-AUGUSTIN-BOURBON","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photo_M-AV.png?v=1768493681"},{"product_id":"mirra-jose-jijon-washed-mejorado-ecuador","title":"Mirra - Jose Jijon, Washed Mejorado | Ecuador","description":"\u003cp data-start=\"3493\" data-end=\"4109\"\u003e \u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57071922512246,"sku":"MIRRA-JOSE-MEJORADO","price":27.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/584552591_18022218842784184_2346133724166263633_n.jpg?v=1768496474"},{"product_id":"mirra-inza-community-washed-colombia","title":"Mirra - Inza Community, Washed | Colombia","description":"\u003cp data-start=\"3493\" data-end=\"4109\"\u003e \u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57072156082550,"sku":"MIRRA-INZA-WASHED","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/605254935_18025574498784184_1578721883788473267_n_f5b3b379-c886-42c7-9efe-48d37b9257e1.jpg?v=1768496645"},{"product_id":"mirra-rina-aguilera-pink-bourbon-washed-colombia","title":"Mirra - Rina Aguilera, Washed Pink Bourbon | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Rina Aguilera Pink Bourbon\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Blood Orange • 🌸 Violet • 🥭 Passion Fruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Rina Aguilera\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Wipa\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tolima, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1740 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Delicate Pink Bourbon from a Three-Generation Family Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRina Aguilera's Pink Bourbon represents something special—the first Colombian Pink Bourbon release that showcases the variety's more refined, nuanced expression. Whilst Pink Bourbon typically presents with punchy, sharp, sometimes even sour citrus flavours, this lot from Finca La Wipa is beautifully tempered: tropical passion fruit leading, perfumed violet florals, and bright yet refined blood orange acidity. It's Pink Bourbon at its most sophisticated.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMs. Aguilera works alongside her son and grandson on this four-hectare farm, with just one hectare dedicated to Pink Bourbon cultivation and the remainder to dairy farming—the family's primary livelihood. This minuscule coffee production allows for extraordinary attention to detail. Every tree, every cherry, every stage of processing receives the careful monitoring that makes exceptional quality possible.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Three Generations on Finca La Wipa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRina Aguilera's Finca La Wipa sits at 1,740 metres above sea level in Tolima, a department known for producing some of Colombia's finest specialty coffee. The farm represents a beautiful integration of coffee cultivation and dairy farming, with the Aguilera family maintaining both enterprises across their four hectares. However, it's the single hectare of Pink Bourbon that truly sets this farm apart.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWorking alongside her son and grandson, Ms. Aguilera has created a genuine family operation where knowledge and labour are shared across three generations. This multi-generational approach brings both experience and fresh perspectives—traditional farming wisdom combined with contemporary quality-focused techniques that speciality coffee demands.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe decision to dedicate their limited coffee acreage entirely to Pink Bourbon demonstrates both confidence and commitment. Pink Bourbon is notoriously challenging to cultivate—lower yielding than commercial varieties, susceptible to disease, requiring precise harvest timing to capture its unique characteristics. For a small-scale family operation where dairy farming provides the primary income, focusing exclusively on such a demanding variety represents a calculated bet on quality over quantity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThat bet has paid off. The extremely high quality of this lot is made possible precisely because of the farm's small scale and singular focus. With only one hectare of Pink Bourbon, the family can provide the careful, closely monitored cultivation and processing that this variety demands. Every tree receives individual attention, every picking is selective, every processing decision is deliberate.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Traditional Washed Method with Meticulous Care\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst specific processing details aren't provided, the clean, bright profile suggests a carefully executed traditional washed process. For a farm this small with this level of quality, processing would involve meticulous attention at every stage:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe pink cherries picked, likely multiple passes through the hectare\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eSame-Day Depulping\u003c\/strong\u003e — Quick processing to preserve freshness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eControlled Fermentation\u003c\/strong\u003e — Precise fermentation timing to develop complexity whilst maintaining clarity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Complete mucilage removal for clean cup profile\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eCareful Drying\u003c\/strong\u003e — Extended drying with constant monitoring to preserve delicate aromatics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe small scale allows for processing precision that larger operations can't match. When you're processing cherries from a single hectare rather than hundreds, you can adjust fermentation times based on daily temperature variations, monitor drying progress cherry by cherry, and make real-time decisions that preserve quality.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE VARIETY — Pink Bourbon's Mysterious Heritage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePink Bourbon is a relatively uncommon variety, first identified in 2013 and grown almost exclusively in Colombia. Despite its name, genetic analysis suggests it's most likely not Bourbon at all, but rather another Ethiopian landrace variety that made its way to Colombia—joining the ranks of Chiroso, Geisha, Mejorada, Papayo, Sidra, Aji, and Wush Wush.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Ethiopian heritage makes sense when you taste Pink Bourbon. The flavour profile is much more akin to washed Ethiopian landraces or Panamanian Geisha in its pronounced florality than to typical Colombian Bourbon or Castillo. There's an elegance and complexity that sets it apart from the nutty, chocolatey profile of traditional Bourbon varieties.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe sugar composition in Pink Bourbon, like Red Bourbon, is predominantly glucose rather than sucrose. This creates a smoother, silk-like body that's particularly evident in this lot—the mouthfeel is refined and luxurious, coating the palate without heaviness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePink Bourbon is known for its potential for quality when cultivated carefully: pleasant citric acidity, honeyed sweetness, and strong floral presence. This offering from Finca La Wipa demonstrates all these qualities whilst adding its own unique expression—more nuanced and delicate than the variety's typical sharp citrus punch.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Tropical Fruit with Refined Citrus and Florals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Pink Bourbon expressing its most sophisticated side. The tropical passion fruit character leads—beautiful, aromatic, complex. Perfumed violet florals temper the fruit, adding an elegant, almost ethereal quality. The blood orange acidity is present and definite, but tame and nuanced rather than punchy or sharp. It's a Pink Bourbon that invites contemplation rather than demanding attention.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eBlood Orange\u003c\/strong\u003e — bright yet refined citric acidity with the deeper, more complex character of blood orange\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eViolet\u003c\/strong\u003e — perfumed floral notes adding elegance and sophistication\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003ePassion Fruit\u003c\/strong\u003e — tropical, aromatic fruit character providing the primary flavour impression\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe passion fruit quality dominates the initial impression—tropical, sweet, complex, with that distinctive aromatic intensity passion fruit brings. Violet florals weave throughout, those perfumed notes adding layers of sophistication and preventing the fruit from becoming one-dimensional. The blood orange acidity provides structure—it's citric and bright, but refined rather than aggressive, juicy rather than sharp.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is smooth and silk-like, that glucose-based sugar composition creating a luxurious mouthfeel that's characteristic of well-processed Pink Bourbon. The acidity is stable and citric, providing brightness without sourness. The finish is clean and long, with those violet florals extending beautifully alongside lingering tropical fruit sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot demonstrates what small-scale, quality-focused Pink Bourbon production can achieve. The Aguilera family's three-generation operation, with its single hectare of Pink Bourbon receiving meticulous care, has produced coffee that's genuinely special—nuanced, delicate, and endlessly interesting to drink.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57366825173366,"sku":"MIRRA-AGUILERA-PINKBOURBON","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photo_C-RA.jpg?v=1772038874"},{"product_id":"mirra-alejandro-ruiz-caturra-washed-colombia","title":"Mirra - Alejandro Ruiz, Washed Caturra | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Alejandro Ruiz Caturra\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e\u003ca data-polaris-unstyled=\"true\" class=\"Polaris-Breadcrumbs__IconWrapper Polaris-Breadcrumbs__IconWrapperLink\" aria-label=\"Products\" data-tracking=\"monorail:admin_page_breadcrumbs_click\/1.0\" href=\"https:\/\/admin.shopify.com\/store\/sigma-coffee\/products?vendor=Mirra%20Coffee\" data-discover=\"true\"\u003e\u003cspan class=\"Polaris-Breadcrumbs__IconBlock\"\u003e\u003c\/span\u003e\u003c\/a\u003eTastes Like — 🍒 Stewed Cherry • 🌼 Honeysuckle • 🍑 Apricot\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Alejandro Ruiz (fourth-generation)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarms:\u003c\/strong\u003e Finca El Rocío (Bruselas) \u0026amp; Finca La Esperanza (Acevedo)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas \u0026amp; Acevedo, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Classic Washed Caturra from Four Generations of Expertise\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis washed Caturra from Alejandro Ruiz represents everything traditional Colombian coffee can be when cultivated and processed with genuine care and intention. Whilst the specialty coffee world often chases exotic varieties and experimental processing, this lot proves that classic varieties like Caturra—when grown at altitude by experienced producers—can deliver exceptional quality and complexity. The cup is refined and deep red, full of syrupy stewed cherry, delicate honeysuckle florals, and juicy apricot throughout.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlejandro works with his family across two farms in Huila: Finca El Rocío in Bruselas and Finca La Esperanza in Acevedo. As a fourth-generation coffee producer, he embodies the knowledge and dedication that comes from family tradition meeting contemporary quality standards. This is coffee grown by someone who inherited not just land and trees, but a lifetime of accumulated wisdom about what makes exceptional coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Four Generations on Finca El Rocío \u0026amp; Finca La Esperanza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlejandro Ruiz's own words capture what drives his work better than any description could: \"My name is Alejandro Ruiz, a fourth-generation coffee producer, and I work with my family on Finca El Rocío in Bruselas and Finca La Esperanza in Acevedo, Huila. Coffee is more than a crop for us—it's a family tradition and a daily passion. Every day, we work to improve our processes and grow better specialty coffees, always aiming for higher quality and a better life for my family and future generations.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eManaging two farms across different municipalities in Huila—Bruselas and Acevedo—demonstrates both ambition and capability. Each location brings distinct microclimates and terroir characteristics, requiring Alejandro to adapt his approach whilst maintaining consistent quality standards. The dual-farm operation also spreads risk whilst allowing for experimentation and comparison between sites.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat's particularly striking is Alejandro's emphasis on continuous improvement. Fourth-generation producers could rest on inherited knowledge, but he speaks of working \"every day to improve our processes and grow better specialty coffees.\" This combination of tradition and innovation—respecting what's been learned whilst constantly refining technique—is what separates good coffee from exceptional coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHis closing thought is especially poignant: \"Beyond technique, what truly shapes the cup is the love, dedication, and hard work we put into it every single day.\" This isn't romanticisation—it's the reality that great coffee requires daily commitment to details that don't show up in technical specifications. It's the willingness to make an extra pass through the trees for harvest selectivity, to monitor fermentation overnight, to turn drying coffee even when it's inconvenient. These daily acts of dedication accumulate into the exceptional quality evident in this lot.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Traditional Washed Method with Daily Dedication\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst specific processing parameters aren't provided, the clean, complex profile indicates meticulous washed processing. Alejandro's emphasis on \"taking great care of every part of the cultivation\" and \"working every day to improve our processes\" suggests a protocol built on fundamentals executed with precision:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe cherries picked, multiple passes through the farms\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eCareful Depulping\u003c\/strong\u003e — Same-day processing to preserve freshness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eControlled Fermentation\u003c\/strong\u003e — Precise timing to develop complexity whilst maintaining clarity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Complete mucilage removal for clean cup profile\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eMonitored Drying\u003c\/strong\u003e — Extended drying with constant attention to preserve sweet, fruity character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe \"love, dedication, and hard work\" Alejandro mentions manifests in these daily processing decisions. It's monitoring fermentation tanks at midnight because temperature has dropped. It's turning drying coffee even when rain threatens. It's the thousand small choices that separate adequate processing from exceptional quality.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE VARIETY — Caturra's Proven Quality Potential\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCaturra is a natural mutation of Bourbon, first discovered in Brazil's Minas Gerais region between 1915 and 1918. It's common throughout South and Central America and has become one of the region's most important coffee varieties—not for yield or disease resistance, but for flavour quality at altitude.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCaturra's compact stature (hence the name, from Spanish \"caturro\" meaning short or small) makes it easier to manage and harvest than taller varieties like Typica. However, its real value lies in its genetic potential for quality when grown above 1,500 metres. At these elevations, the cool temperatures and slow cherry maturation allow Caturra to develop the complexity and sweetness that made it a speciality coffee staple long before exotic varieties became fashionable.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot demonstrates Caturra's capabilities perfectly. There's a classic Colombian coffee profile here—clean, balanced, approachable—but with layers of complexity that reward attention. The stewed cherry character is deep and syrupy, the honeysuckle florals are delicate but distinct, the apricot juiciness provides brightness without sharp acidity. This is what Caturra can achieve when four generations of expertise meet daily dedication to quality.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Refined Red Fruit with Delicate Florals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is captivating, complex, classic Colombian coffee—everything traditional varieties can be when treated with care. The cup is refined and deep red, with syrupy body and rounded fruit character that speaks to precise processing and optimal ripeness at harvest. Every element is in balance, nothing overshadows, everything contributes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eStewed Cherry\u003c\/strong\u003e — syrupy, round, cooked cherry character providing depth and sweetness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e — light, delicate white floral notes adding elegance\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e — juicy stone fruit throughout providing brightness and complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe stewed cherry dominates—it's cooked fruit rather than fresh, with that deeper, more concentrated character that develops through careful processing. There's a roundness to this cherry note, syrupy and full-bodied rather than sharp or tart. Honeysuckle florals weave throughout, delicate white flowers adding aromatic lift without overwhelming the fruit. Apricot juiciness provides structure—stone fruit brightness that keeps the cup lively whilst maintaining the refined, approachable character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is syrupy and satisfying, coating the palate with that characteristic Caturra smoothness. The acidity is present but gentle, providing structure without sharpness—juicy rather than citric. The finish is clean and sweet, with those cherry notes extending beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Alejandro Ruiz proves what many in specialty coffee forget in their pursuit of exotic varieties and experimental processing: traditional varieties like Caturra, grown by experienced producers with genuine dedication, can deliver exceptional quality that's both complex and classic. Four generations of family knowledge, two carefully managed farms, and daily commitment to improvement have produced coffee that's genuinely special—a testament to what \"love, dedication, and hard work\" can achieve.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57366832873846,"sku":"MIRRA-ALEJANDRO-RUIZ-CATURRA","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Phot_C-AR.jpg?v=1772039085"},{"product_id":"mirra-juan-alarcon-washed-sidra-peru","title":"Mirra - Juan Alarcon, Washed Sidra | Peru","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Juan Alarcon Sidra\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🥭 Passion Fruit • 🌼 Chamomile • 🍏 Gala Apple\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Juan Alarcon \u0026amp; José Alarcon (father and son)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Palestina\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cajamarca, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Sidra from Peru's High-Altitude North\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis crisp, clean washed Sidra from Juan Alarcon marks a special moment—the first Peruvian coffee release that inaugurates what promises to be a future replete with Peruvian excellence. When Sidra is processed well at high altitude, as this lot has been, it delivers exactly what the variety is celebrated for: juicy tropical passion fruit, sweet sunny chamomile florals, and the bright, crisp zing of Gala apple.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJuan's Finca La Palestina sits at 1,900 metres above sea level in Peru's northern Cajamarca region. Despite its modest two-hectare size, the farm punches well above its weight—cultivating four distinct varieties (Marshell, Sidra, Geisha, and Inca Geisha) and producing coffee that demonstrates Peru's exceptional potential for specialty production.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Two Generations on Finca La Palestina\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJuan Alarcon first purchased the plot that would become Finca La Palestina in 1978—nearly fifty years of stewardship building knowledge about this specific terroir and what grows best at 1,900 metres in Cajamarca. Now he manages the farm in collaboration with his son, José Alarcon, creating a two-generation operation that combines Juan's decades of experience with José's fresh perspectives and contemporary techniques.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe decision to cultivate four different varieties on just two hectares is bold. Most small farms focus on one or two varieties to simplify management and processing. However, growing Marshell, Sidra, Geisha, and Inca Geisha on such limited acreage demonstrates both expertise and ambition. Each variety has different cultivation requirements, harvest timing, and processing needs. Managing this diversity requires deep knowledge and meticulous attention—exactly what a father-son team with nearly fifty years of combined experience can provide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCajamarca in northern Peru offers ideal conditions for specialty coffee. The region's high altitudes, volcanic soil, and favourable climate create terroir comparable to the world's best coffee-growing regions. However, Peru's specialty coffee industry has historically been overshadowed by neighbours like Colombia and Ecuador. Producers like Juan and José are changing that narrative, proving that Peruvian coffee—when cultivated with care and processed with precision—deserves serious attention from the specialty community.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Classic Washed Method Showcasing Sidra's Genetics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst specific processing details aren't provided, the crisp, clean profile indicates a carefully executed traditional washed process. For a farm growing multiple varieties, processing must be precise to allow each variety's characteristics to express clearly:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe Sidra cherries picked\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eSame-Day Depulping\u003c\/strong\u003e — Quick processing to preserve freshness and bright aromatics\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eControlled Fermentation\u003c\/strong\u003e — Precise timing to develop complexity whilst maintaining Sidra's characteristic clarity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Complete mucilage removal for clean cup profile\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eCareful Drying\u003c\/strong\u003e — Extended drying at altitude preserving tropical fruit character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe washed process allows Sidra's genetic potential to shine. Unlike honey or natural processing that adds fruit character through the process itself, washed coffee expresses the variety and terroir directly. The passion fruit, chamomile, and apple notes in this lot come from the Sidra variety grown at 1,900 metres in Cajamarca, revealed through processing rather than created by it.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE VARIETY — Sidra's Mysterious Ethiopian Heritage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSidra remains a variety shrouded in mystery, with two competing origin theories. The first suggests it originated from a Nestlé research facility in Ecuador's Pichincha region, created by crossbreeding Typica with Bourbon. The second—and more likely—theory proposes that Sidra is a naturally occurring mutation of an Ethiopian landrace variety.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGenetic testing supports the Ethiopian hypothesis. When analysed in laboratories, Sidra shows demonstrable similarities to native Ethiopian varieties. More tellingly, the cup profile aligns perfectly with Ethiopian genetics: pronounced sweetness, delicate florality, and distinctive stone fruit qualities. This makes Sidra another example of an Ethiopian landrace variety that made its way to South America—joining Chiroso, Geisha, Mejorada, Papayo, Pink Bourbon, Aji, and Wush Wush.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSidra has only been commercially farmed since 2012, when La Palma y El Tucán planted 1,800 Sidra trees on their farm in Cundinamarca, Colombia. Despite being primarily grown in Colombia and Ecuador, Juan and José's work proves that Peru offers equally exceptional conditions for cultivating this relatively new variety. At 1,900 metres in Cajamarca, Sidra develops the complexity and brightness that's made it increasingly sought after in specialty coffee circles.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Tropical Fruit with Sunny Florals and Crisp Apple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Sidra expressing its Ethiopian heritage beautifully—tropical fruit intensity, delicate florals, and bright acidity all characteristic of landrace genetics. The cup is crisp and clean, with layers of flavour that evolve beautifully as it cools. There's an immediacy to the passion fruit that grabs attention, followed by gentle chamomile sweetness, finishing with Gala apple brightness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003ePassion Fruit\u003c\/strong\u003e — juicy tropical fruit providing immediate impact and aromatic intensity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eChamomile\u003c\/strong\u003e — sweet, yellow, sunny floral notes adding warmth and complexity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍏 \u003cstrong\u003eGala Apple\u003c\/strong\u003e — bright, crisp finish with the particular sweetness of Gala apples\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe passion fruit hits immediately—juicy, tropical, aromatic in that distinctive way passion fruit offers. It's not subtle; it demands attention with its intensity and complexity. Chamomile florals follow, sweet and sunny rather than perfumed or heady. There's a warmth to these floral notes that complements the tropical fruit beautifully. The Gala apple character provides structure—crisp acidity with the specific sweetness of Gala apples, not just generic apple but that particular variety's refined, approachable character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is clean and medium, allowing the bright fruit and floral notes to express clearly without heaviness. The acidity is vibrant and well-structured—more crisp and refreshing than sharp or aggressive. The finish is long and satisfying, with those tropical fruit notes lingering alongside gentle floral sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Juan and José Alarcon proves why Peru deserves attention from the specialty coffee community. Nearly fifty years of family stewardship, high-altitude terroir, exotic variety cultivation, and precise processing have combined to produce coffee that's genuinely exceptional. This Sidra doesn't just inaugurate Peruvian coffee releases—it sets a high standard for what's to come.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMirra doesn't advertise a roast preference to Filter or Espresso. That being said, Mirra typically roast nordic-style light, meaning Mirra is best for bright and acidic filter with floral aroma and modern espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57366839230838,"sku":"MIRRA-ALARCON-SIDRA","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PE-JA.png?v=1772039010"},{"product_id":"mirra-andres-cardozo-washed-ombligon-colombia","title":"Mirra - Andres Cardozo, Washed Ombligon | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Andrés Cardozo Ombligón\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🫐 Stewed Blueberry • 🌺 Hibiscus • 🍵 Darjeeling Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Andrés Cardozo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Buenavista\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ombligón\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — A Rare Variety from a Young, Talented Producer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOmbligón remains one of specialty coffee's newest discoveries—a relatively rare variety currently grown solely in Huila, Colombia, with definitive genetic research yet to reveal its true heritage. This lot from the young and talented Andrés Cardozo of Finca Buenavista represents the variety's exceptional potential when cultivated at optimal altitude and processed with precision.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes this coffee immediately striking is the clear, definite stewed blueberry note—uncommon in washed Colombian coffees and reminiscent of steaming blueberry pancakes straight off the griddle. Deep, red, floral hibiscus and dark, robust, tannic Darjeeling tea add layers of complexity, creating a truly unique and beautiful cup that showcases why Ombligón deserves serious attention.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Andrés Cardozo \u0026amp; Finca Buenavista\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAndrés Cardozo represents the next generation of Colombian coffee producers—young, talented, and willing to take calculated risks on rare varieties like Ombligón. Managing Finca Buenavista at 1,800 metres above sea level in Huila, he's positioned at exactly the altitude where Ombligón performs best (the variety has been found to thrive between 1,600 and 1,800 masl).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChoosing to cultivate Ombligón demonstrates both confidence and expertise. This isn't a proven commercial variety with decades of cultivation knowledge behind it. Definitive genetic research hasn't even been performed yet to reveal its composition and heritage. Growing Ombligón means experimenting with harvest timing, processing protocols, and cultivation techniques—learning through trial and observation what works best for a variety that's still revealing its secrets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFor a young producer to focus on such an uncommon variety rather than sticking with proven, commercial varieties shows genuine commitment to quality and innovation. It's the kind of forward-thinking approach that keeps specialty coffee evolving, as producers like Andrés discover what rare varieties can achieve when given the right conditions and care.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Washed Processing Revealing Ombligón's Character\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst specific processing details aren't provided, the clean, layered profile indicates careful washed processing that allows Ombligón's unique characteristics to express clearly:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe Ombligón cherries picked at optimal maturity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eCareful Depulping\u003c\/strong\u003e — Same-day processing to preserve the variety's distinctive fruit character\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eControlled Fermentation\u003c\/strong\u003e — Precise timing to develop the blueberry and tea notes without muddiness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Complete mucilage removal for clean cup profile\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eMonitored Drying\u003c\/strong\u003e — Extended drying at 1,800 metres preserving aromatics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe washed process is particularly well-suited for showcasing Ombligón's unique flavour profile. Unlike honey or natural processing that adds fruit character through the process, washed coffee reveals what the variety itself brings. The stewed blueberry, hibiscus, and Darjeeling tea notes in this lot come from Ombligón's genetics expressing at 1,800 metres, revealed through processing rather than created by it.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE VARIETY — Ombligón's Mysterious Origins\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOmbligón's genetic heritage remains uncertain, with competing theories about its origins. One theory suggests it's yet another Ethiopian landrace variety that made its way to Colombia—joining Pink Bourbon, Chiroso, Geisha, Mejorada, Papayo, Sidra, Aji, and Wush Wush. This would make sense given the similarities between Ombligón's typical flavour profile and that of Ethiopian landraces—complex fruit notes, pronounced florals, tea-like qualities.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHowever, Ombligón's hardiness and adaptation to Colombian growing conditions, along with morphological similarities to more traditional varieties, lead others to theorize it's a mutation of Caturra, Bourbon, Castillo, or even Pacamara. Unlike many Ethiopian landrace varieties that struggle with Colombia's climate and diseases, Ombligón appears well-suited to local conditions whilst maintaining the complex cup profile typically associated with Ethiopian genetics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat's certain is that Ombligón performs best between 1,600 and 1,800 metres above sea level—exactly where Finca Buenavista sits. At this altitude, the variety develops the complexity and unique character that's making it increasingly sought after by quality-focused roasters and producers willing to experiment with rare genetics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe fact that definitive genetic research hasn't been performed yet adds to Ombligón's intrigue. Producers like Andrés are essentially working with a variety that's still revealing what it can do, discovering its potential through cultivation and cupping rather than relying on established knowledge. This makes exceptional lots like this one particularly valuable—they're not just great coffee, they're data points helping the specialty community understand what Ombligón can achieve.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Blueberry Pancakes with Floral Tea Complexity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is genuinely unique coffee—a flavour profile that's immediately recognizable as something different. The stewed blueberry hits first and most notably, uncommon in washed Colombian coffees and instantly evocative of breakfast comfort. Deep red hibiscus and dark Darjeeling tea add layers of complexity that make this cup genuinely beautiful and endlessly interesting.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eStewed Blueberry\u003c\/strong\u003e — clear, definite cooked blueberry character reminiscent of blueberry pancakes fresh off the griddle\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌺 \u003cstrong\u003eHibiscus\u003c\/strong\u003e — deep, red, floral notes adding tartness and complexity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eDarjeeling Tea\u003c\/strong\u003e — dark, robust, tannic tea character providing structure and sophistication\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe stewed blueberry dominates—it's cooked fruit rather than fresh, with that deeper, jammy character that develops through heat. There's something genuinely pancake-like about it, that combination of sweet cooked blueberries with slight caramelization. Hibiscus florals add a different dimension—red rather than white flowers, with tart, fruity character that complements the blueberry beautifully. Darjeeling tea notes emerge particularly as the coffee cools, dark and robust with pleasant tannins adding structure and preventing the fruit from becoming one-dimensional.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is layered and complex, with enough weight to carry these distinctive flavours without heaviness. The acidity is present but integrated, more structural than bright, providing backbone rather than sharp lift. The finish is long and satisfying, with those tea notes lingering alongside blueberry sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Andrés Cardozo proves why rare varieties like Ombligón deserve attention. When cultivated by talented young producers at optimal altitude and processed with care, these uncommon genetics can produce coffee that's genuinely unique—not just different for the sake of novelty, but distinctively delicious in ways established varieties can't match. This is the kind of coffee that expands what we understand Colombian coffee can be.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57366850994550,"sku":"MIRRA-CARDOZO-OMBLIGON","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photo_C-AC.jpg?v=1772038850"},{"product_id":"mirra-andres-jaramillo-geisha-washed-colombia","title":"Mirra - Colombia Andres Jaramillo - Geisha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Andres Jaramillo Finca Isaza Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🌺 Hibiscus Blossom • 🌸 Peony • 🍵 Lemongrass Tea • 🍋 Citrus\u003c\/strong\u003e\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Andres Jaramillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Isaza\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMirra’s very first Colombian Geisha arrives in the form of this exceptional lot from Andres Jaramillo of Finca Isaza — and it more than delivers on the promise of the variety. All the hallmark delicateness and florality one expects from a great Geisha are present here, with an added layer of refined brightness and acidity that marks the very best Colombian expressions of this celebrated cultivar. In the cup, expect a wave of deep, syrupy hibiscus blossom, drifting into clouds of perfumed peony, with a finish of bright and citrussy lemongrass tea.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAndres Jaramillo cultivates this exceptional Geisha at Finca Isaza, situated in the renowned growing region of Huila, Colombia. Huila has long been considered one of Colombia’s premier coffee-producing departments, benefiting from high altitudes, volcanic soils, and a climate that creates ideal conditions for slow cherry development and complex cup profiles.\u003c\/p\u003e\u003cp\u003eGeisha has found a particularly sympathetic home in Colombia’s high-altitude farms in recent years, with producers like Andres pushing the boundaries of what Colombian coffee can achieve. The combination of Finca Isaza’s terroir and Andres’ meticulous farming practices has resulted in a lot with the refined clarity and florality that Mirra looks for in every offering.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Finca Isaza involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Hand-picked at peak ripeness to ensure uniformity and sweetness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Cherries floated to remove defects and underdeveloped fruit\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of the cherry skin\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Dry fermentation in tanks to develop complexity\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing to remove residual mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised beds to preserve floral and citrus clarity\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe result is a coffee of extraordinary transparency — allowing the Geisha’s innate florality and refined acidity to shine without interference.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis Colombian Geisha from Andres Jaramillo is a study in elegance: deeply floral, bright, and citrussy, with a delicate, tea-like body that carries the flavours with effortless poise. It is precisely the kind of lot that reminds you why Geisha continues to captivate the specialty coffee world.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eHibiscus Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003ePeony\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eLemongrass Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e","brand":"Mirra Coffee","offers":[{"title":"June 17th","offer_id":58199243129206,"sku":"MIRRA-JARAMILLO-GEISHA-W-JUN17","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photo_C-AJ.jpg?v=1774970350"},{"product_id":"mirra-paola-trujillo-sl28-washed-colombia","title":"Mirra - Colombia Paola Trujillo SL28 | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Paola Trujillo Patio Bonito SL28 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍋 Lime • 🍒 Red Currant • 🫐 Berries • 🍎 Cameo Apple\u003c\/strong\u003e\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Paola Trujillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Patio Bonito\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePaola Trujillo has become one of the standout names on the Mirra menu over the past year, with previous releases of aji, sidra, wush wush, and pink bourbon already confirming her status as one of Colombia’s most exciting producers. Now, Mirra presents her washed SL28 — a variety they had been searching for from the right hands, and Paola’s proven track record of outstanding quality means this lot is everything they hoped it would be. In the cup: freshly-squeezed lime acidity in abundance, juicy and bright red currant and berries, and the crisp, sweet snap of cameo apple.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePaola and her sister Patricia are the second generation to steward Patio Bonito, a nine-hectare farm in the coastal region of Cauca, Colombia, founded by their father Carlos Trujillo — an agronomist and coffee farmer with over 40 years of experience. Carlos has gradually been transferring authority over the farm to his daughters, who have absorbed his deep knowledge of cultivation and agroforestry whilst bringing their own energy and ambition to each harvest.\u003c\/p\u003e\u003cp\u003ePatio Bonito is planted with over 45,000 coffee trees across a remarkable diversity of varietals — castillo, typica, colombia, pink bourbon, sidra, wush wush, SL28, geisha, and aji — and sits at 1,700 MASL. The farm’s altitude, combined with Cauca’s distinctive terroir, creates ideal conditions for producing coffees of exceptional clarity and complexity.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Patio Bonito involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Careful hand-selection of cherries at peak ripeness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Floating to remove defects and underdeveloped fruit\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of the cherry skin\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation to develop acidity and complexity\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Clean washing to remove all residual mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Raised-bed drying to preserve brightness and crispness\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe washed process ensures the SL28’s characteristically vivid acidity and fruit-forward clarity are preserved in the cup.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis SL28 from Paola Trujillo showcases everything that has made this East African cultivar so sought-after by Colombian producers with the skill to express its full potential: vivid lime acidity, juicy berry fruit, and a clean, sweet finish. It is a coffee of precision and brightness — classic SL28 at its finest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eRed Currant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBerries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍎 \u003cstrong\u003eCameo Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e","brand":"Mirra Coffee","offers":[{"title":"Default Title","offer_id":57587982205302,"sku":"MIRRA-TRUJILLO-SL28-W","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photo_C-PT.webp?v=1774970350"},{"product_id":"colombia-dilio-pechene-best-of-cauca-no-1-washed","title":"Mirra - Colombia Dilio Pechene — Best of Cauca No. 1 - Washed","description":"\u003cp data-start=\"0\" data-end=\"74\"\u003e\u003cstrong data-start=\"0\" data-end=\"74\"\u003eColombia — Dilio Pechene Finca La Primavera Pink Bourbon \u0026amp; Tabi Washed\u003cbr\u003e\u003cbr\u003e1st Place Winner - Best of Cauca!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"76\" data-end=\"144\"\u003e\u003cstrong data-start=\"76\" data-end=\"91\"\u003eTastes Like\u003c\/strong\u003e — ❤️ Pomegranate • 🌸 Magnolia Blossom • 🟤 Tamarind\u003c\/p\u003e\n\u003chr data-start=\"146\" data-end=\"149\"\u003e\n\u003ch3 data-section-id=\"1qa9ozo\" data-start=\"151\" data-end=\"166\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"155\" data-end=\"166\"\u003eDETAILS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"168\" data-end=\"445\"\u003e\u003cstrong data-start=\"168\" data-end=\"181\"\u003eProducer:\u003c\/strong\u003e Dilio Pechene\u003cbr data-start=\"195\" data-end=\"198\"\u003e\u003cstrong data-start=\"198\" data-end=\"207\"\u003eFarm:\u003c\/strong\u003e Finca La Primavera\u003cbr data-start=\"226\" data-end=\"229\"\u003e\u003cstrong data-start=\"229\" data-end=\"240\"\u003eRegion:\u003c\/strong\u003e Piendamó, Cauca, Colombia\u003cbr data-start=\"266\" data-end=\"269\"\u003e\u003cstrong data-start=\"269\" data-end=\"282\"\u003eVarietal:\u003c\/strong\u003e 80% Pink Bourbon, 20% Tabi\u003cbr data-start=\"309\" data-end=\"312\"\u003e\u003cstrong data-start=\"312\" data-end=\"324\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"331\" data-end=\"334\"\u003e\u003cstrong data-start=\"334\" data-end=\"347\"\u003eAltitude:\u003c\/strong\u003e 1,800 masl\u003cbr data-start=\"358\" data-end=\"361\"\u003e\u003cstrong data-start=\"361\" data-end=\"373\"\u003eHarvest:\u003c\/strong\u003e 2025\u003cbr data-start=\"378\" data-end=\"381\"\u003e\u003cstrong data-start=\"381\" data-end=\"397\"\u003eCompetition:\u003c\/strong\u003e 1st Place — Best of Cauca 2025\u003cbr data-start=\"428\" data-end=\"431\"\u003e\u003cstrong data-start=\"431\" data-end=\"440\"\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003chr data-start=\"447\" data-end=\"450\"\u003e\n\u003ch3 data-section-id=\"rmg5ag\" data-start=\"452\" data-end=\"465\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"456\" data-end=\"465\"\u003eINTRO\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"467\" data-end=\"745\"\u003eThis washed Pink Bourbon and Tabi lot from Dilio Pechene is one of the most extraordinary coffees we have tasted in years. It won 1st place at the 2025 Best of Cauca competition, where its vivid aromatics and remarkable clarity immediately stood out among the competition field.\u003c\/p\u003e\n\u003cp data-start=\"747\" data-end=\"917\"\u003eWhen brewed, the cup opens with a bold burst of pomegranate, layered with the rich sweetness of fresh tamarind and carried by a delicate, lemony note of magnolia blossom.\u003c\/p\u003e\n\u003chr data-start=\"919\" data-end=\"922\"\u003e\n\u003ch3 data-section-id=\"1awljhz\" data-start=\"924\" data-end=\"944\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"928\" data-end=\"944\"\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"946\" data-end=\"1282\"\u003eDilio Pechene is a multi-generational coffee producer from Piendamó, Cauca, where he works alongside his siblings and uncles, all of whom manage neighboring farms. At Finca La Primavera, his focus is on harvesting cherries at peak ripeness — often waiting until the fruit reaches a deep purple color just before falling from the branch.\u003c\/p\u003e\n\u003cp data-start=\"1284\" data-end=\"1485\"\u003eFor fermentation management, Dilio uses the “Fermaestro” system developed by the Colombian Coffee Growers Federation (FNC), carefully tracking fermentation time to maximize cup quality and consistency.\u003c\/p\u003e\n\u003cp data-start=\"1487\" data-end=\"1711\"\u003eWinning first place at Best of Cauca 2025 marked a major milestone for Dilio and his family after years of participation in the competition. This lot later achieved the highest auction price of the event, selling for $67\/kg.\u003c\/p\u003e\n\u003chr data-start=\"1713\" data-end=\"1716\"\u003e\n\u003ch3 data-section-id=\"45ddfg\" data-start=\"1718\" data-end=\"1739\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1722\" data-end=\"1739\"\u003eTHE VARIETALS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1741\" data-end=\"2107\"\u003e🌸 \u003cstrong data-start=\"1744\" data-end=\"1760\"\u003ePink Bourbon\u003c\/strong\u003e\u003cbr data-start=\"1760\" data-end=\"1763\"\u003eFirst identified in Colombia in 2013, Pink Bourbon is celebrated for floral aromatics, citric acidity, and honey-like sweetness. Despite the name, it is likely genetically closer to Ethiopian landrace varieties than traditional Bourbon. In the cup, it often resembles washed Ethiopian coffees or Panamanian Geisha in its elegance and florality.\u003c\/p\u003e\n\u003cp data-start=\"2109\" data-end=\"2368\"\u003e🌿 \u003cstrong data-start=\"2112\" data-end=\"2120\"\u003eTabi\u003c\/strong\u003e\u003cbr data-start=\"2120\" data-end=\"2123\"\u003eReleased by the FNC in 2002, Tabi is a hybrid of Bourbon, Typica, and Timor developed for disease resistance and cup quality. Grown at high altitude with careful cultivation, it contributes sweetness, structure, and balance to the final profile.\u003c\/p\u003e\n\u003chr data-start=\"2370\" data-end=\"2373\"\u003e\n\u003ch3 data-section-id=\"17t5wxg\" data-start=\"2375\" data-end=\"2394\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2379\" data-end=\"2394\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2396\" data-end=\"2688\"\u003e🍒 \u003cstrong data-start=\"2399\" data-end=\"2423\"\u003eSelective harvesting\u003c\/strong\u003e — Only deeply mature cherries are picked\u003cbr data-start=\"2464\" data-end=\"2467\"\u003e🫧 \u003cstrong data-start=\"2470\" data-end=\"2497\"\u003eControlled fermentation\u003c\/strong\u003e — Fermentation monitored using the Fermaestro system\u003cbr data-start=\"2550\" data-end=\"2553\"\u003e💧 \u003cstrong data-start=\"2556\" data-end=\"2577\"\u003eWashed processing\u003c\/strong\u003e — Clean, clarity-driven cup profile\u003cbr data-start=\"2613\" data-end=\"2616\"\u003e☀️ \u003cstrong data-start=\"2619\" data-end=\"2637\"\u003eCareful drying\u003c\/strong\u003e — Dried slowly to preserve aromatics and sweetness\u003c\/p\u003e\n\u003chr data-start=\"2690\" data-end=\"2693\"\u003e\n\u003ch3 data-section-id=\"1vjku6x\" data-start=\"2695\" data-end=\"2710\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2699\" data-end=\"2710\"\u003eTHE CUP\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2712\" data-end=\"2939\"\u003eA strikingly expressive washed Colombian coffee with remarkable intensity and elegance. Bright pomegranate acidity, rich tamarind sweetness, and delicate floral aromatics combine into an exceptionally refined and memorable cup.\u003c\/p\u003e\n\u003chr data-start=\"2941\" data-end=\"2944\"\u003e\n\u003ch3 data-section-id=\"zfexlc\" data-start=\"2946\" data-end=\"2967\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2950\" data-end=\"2967\"\u003eFLAVOUR NOTES\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2969\" data-end=\"3019\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e❤️ Pomegranate\u003cbr data-start=\"2983\" data-end=\"2986\"\u003e🌸 Magnolia Blossom\u003cbr data-start=\"3005\" data-end=\"3008\"\u003e🟤 Tamarind\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g \/ May 6th","offer_id":57866103783798,"sku":"MIRRA-PRIMAVERA-COLOMBIA-DILIO-PINK-BOURBON-TABI-WASHED-FIL-MAY06","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"125g \/ June 17th","offer_id":58199241884022,"sku":"MIRRA-PRIMAVERA-COLOMBIA-DILIO-PINK-BOURBON-TABI-WASHED-FIL-JUN17","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"125g \/ July 22nd","offer_id":58373151719798,"sku":"MIRRA-PRIMAVERA-COLOMBIA-DILIO-PINK-BOURBON-TABI-WASHED-FIL-125-JUL22","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_7370_1.png?v=1778688245"},{"product_id":"mirra-mery-garcito-washed-mejorada-ecuador","title":"Mirra - Mery Garcito, Washed Mejorada | Ecuador","description":"\u003cp\u003e\u003cstrong\u003eEcuador | Mery Garcito | Finca La Bendición | Washed Mejorada\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTastes like:\u003c\/strong\u003e Sumo Mandarin, Vanilla Orchid and Graham Cracker.\u003c\/p\u003e\n\u003ch3\u003eAbout this coffee\u003c\/h3\u003e\n\u003cp\u003eA rare Ecuadorian Mejorada with vivid citrus sweetness, delicate florals and a silky, structured finish. Mirra's tasting notes bring together bright Sumo mandarin, vanilla orchid and the comforting sweetness of graham cracker.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Mery Garcito\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Bendición\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Papaya, Saraguro, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Mejorada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProducer and place\u003c\/h3\u003e\n\u003cp\u003eMery Garcito produces coffee in La Papaya's distinctive high-altitude microclimate in southern Ecuador. Careful cherry selection and washed processing preserve the variety's floral character and clear citrus structure.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eMejorada is a rare variety mainly grown in Ecuador and is also commonly called Mejorado or Typica Mejorado. Despite that name, genetic testing identifies it as a Bourbon variety crossed with an Ethiopian landrace rather than a Typica selection.\u003c\/p\u003e\n\u003ch3\u003eProcess\u003c\/h3\u003e\n\u003cp\u003eRipe cherries were hand-picked and floated to remove defects, then depulped on the day of harvest. The coffee was dry-fermented for 32 hours, washed and dried on raised beds.\u003c\/p\u003e\n\u003ch3\u003eIn the cup\u003c\/h3\u003e\n\u003cp\u003eExpect bright Sumo mandarin acidity, soft vanilla-orchid florals and a sweet graham-cracker finish.\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g \/ May 6th","offer_id":57866153820534,"sku":"MIRRA-BENEDICION-MERY-GARCITO-MEJORADA-WASHED-FIL-MAY06","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_7367_1.png?v=1778688875"},{"product_id":"mirra-la-muralla-washed-field-blend-colombia","title":"Mirra - La Muralla, Washed Field Blend | Colombia","description":"\u003cdiv class=\"relative w-full overflow-visible\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:27b97109-0c70-40bb-a64e-70202e2a9d2f-9\" data-turn-id-container=\"request-WEB:27b97109-0c70-40bb-a64e-70202e2a9d2f-9\" data-testid=\"conversation-turn-16\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"d0f28a2c-3fc9-43bc-bbe2-aac5020ee860\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full dark markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"25\"\u003e\u003cstrong data-start=\"0\" data-end=\"25\"\u003eColombia — La Muralla\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"27\" data-end=\"96\"\u003e\u003cstrong data-start=\"27\" data-end=\"42\"\u003eTastes Like\u003c\/strong\u003e — ❤️ \u003cstrong\u003eDried Cranberry • 🍬 Liquorice • 🍮 Dark Caramel\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"98\" data-end=\"101\"\u003e\n\u003ch3 data-section-id=\"1qa9ozo\" data-start=\"103\" data-end=\"118\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"107\" data-end=\"118\"\u003eDETAILS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"120\" data-end=\"244\"\u003e\u003cstrong data-start=\"120\" data-end=\"131\"\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr data-start=\"140\" data-end=\"143\"\u003e\u003cstrong data-start=\"143\" data-end=\"154\"\u003eRegion:\u003c\/strong\u003e Huila\u003cbr data-start=\"160\" data-end=\"163\"\u003e\u003cstrong data-start=\"163\" data-end=\"177\"\u003eVarietals:\u003c\/strong\u003e Castillo, Caturra, Colombia\u003cbr data-start=\"205\" data-end=\"208\"\u003e\u003cstrong data-start=\"208\" data-end=\"220\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Light, but developed enough for espresso\/milk based drinks\u003cbr data-start=\"227\" data-end=\"230\"\u003e\u003cstrong data-start=\"230\" data-end=\"239\"\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003chr data-start=\"246\" data-end=\"249\"\u003e\n\u003ch3 data-section-id=\"rmg5ag\" data-start=\"251\" data-end=\"264\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"255\" data-end=\"264\"\u003eINTRO\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003ePart of Mirra's selection of coffees that are perfect in espresso, for modern milk based drinks.\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"266\" data-end=\"468\"\u003eA classic Colombian profile with deep sweetness, structured fruit, and rich complexity. Layers of dried cranberry, dark caramel, and subtle liquorice create a cup that feels both comforting and refined. Perfect in milk based drinks.\u003c\/p\u003e\n\u003chr data-start=\"470\" data-end=\"473\"\u003e\n\u003ch3 data-section-id=\"45ddfg\" data-start=\"475\" data-end=\"496\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"479\" data-end=\"496\"\u003eTHE VARIETALS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"498\" data-end=\"859\"\u003e🌱 \u003cstrong data-start=\"501\" data-end=\"513\"\u003eCastillo\u003c\/strong\u003e\u003cbr data-start=\"513\" data-end=\"516\"\u003eCastillo was developed by Cenicafé in Colombia as a cross between Caturra and Timor Hybrid, and first released in 2005 in response to the persistence of coffee leaf rust. Named after researcher Jaime Castillo, the variety is highly productive due to its compact, dwarf-like growth structure and performs particularly well when planted densely.\u003c\/p\u003e\n\u003cp data-start=\"861\" data-end=\"1078\"\u003eAlthough Castillo’s cup quality can vary, careful cultivation at altitude can produce exceptional coffees. In blind tastings alongside Caturra, professional tasters have found little difference in overall cup quality.\u003c\/p\u003e\n\u003cp data-start=\"1080\" data-end=\"1349\"\u003e🌿 \u003cstrong data-start=\"1083\" data-end=\"1094\"\u003eCaturra\u003c\/strong\u003e\u003cbr data-start=\"1094\" data-end=\"1097\"\u003eCaturra is a natural mutation of Bourbon first discovered in Brazil between 1915 and 1918. Widely grown throughout Central and South America, it is prized for its balanced sweetness, approachable acidity, and excellent cup quality at higher elevations.\u003c\/p\u003e\n\u003cp data-start=\"1351\" data-end=\"1725\"\u003e🍃 \u003cstrong data-start=\"1354\" data-end=\"1366\"\u003eColombia\u003c\/strong\u003e\u003cbr data-start=\"1366\" data-end=\"1369\"\u003eThe Colombia variety was developed by Cenicafé and released in 1982 as a disease-resistant cross between Caturra and Timor Hybrid. It played a major role in protecting Colombian coffee production during severe outbreaks of leaf rust in the 1980s. Under careful cultivation and at altitude, Colombia can produce cups with excellent sweetness and complexity.\u003c\/p\u003e\n\u003chr data-start=\"1727\" data-end=\"1730\"\u003e\n\u003ch3 data-section-id=\"17t5wxg\" data-start=\"1732\" data-end=\"1751\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1736\" data-end=\"1751\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1753\" data-end=\"1960\"\u003e🍒 \u003cstrong data-start=\"1756\" data-end=\"1780\"\u003eSelective harvesting\u003c\/strong\u003e — Carefully picked ripe cherries\u003cbr data-start=\"1813\" data-end=\"1816\"\u003e💧 \u003cstrong data-start=\"1819\" data-end=\"1840\"\u003eWashed processing\u003c\/strong\u003e — Produces a clean, structured, and sweetness-focused cup\u003cbr data-start=\"1898\" data-end=\"1901\"\u003e☀️ \u003cstrong data-start=\"1904\" data-end=\"1919\"\u003eSlow drying\u003c\/strong\u003e — Preserves clarity and depth of flavour\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Mirra Coffee","offers":[{"title":"250g \/ May 6th","offer_id":57866195861878,"sku":"MIRRA-MURALLA-WASHED-FIL-MAY06","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ July 22nd","offer_id":58373151162742,"sku":"MIRRA-MURALLA-WASHED-FIL-250-JUL22","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_7366_1.png?v=1778689708"},{"product_id":"mirra-alejandra-angel-washed-typica","title":"Mirra - Alejandra Angel, Washed Typica","description":"\u003cp data-start=\"0\" data-end=\"55\"\u003e\u003cstrong data-start=\"0\" data-end=\"55\"\u003eColombia — Alejandra Angel Fincamigos Washed Typica\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"57\" data-end=\"110\"\u003e\u003cstrong data-start=\"57\" data-end=\"72\"\u003eTastes Like\u003c\/strong\u003e — 🍇 Red Grape • 🩷 Guava • 💜 Violet\u003c\/p\u003e\n\u003chr data-start=\"112\" data-end=\"115\"\u003e\n\u003ch3 data-section-id=\"1qa9ozo\" data-start=\"117\" data-end=\"132\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"121\" data-end=\"132\"\u003eDETAILS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"134\" data-end=\"282\"\u003e\u003cstrong data-start=\"134\" data-end=\"147\"\u003eProducer:\u003c\/strong\u003e Alejandra Angel\u003cbr data-start=\"163\" data-end=\"166\"\u003e\u003cstrong data-start=\"166\" data-end=\"175\"\u003eFarm:\u003c\/strong\u003e Fincamigos\u003cbr data-start=\"186\" data-end=\"189\"\u003e\u003cstrong data-start=\"189\" data-end=\"200\"\u003eRegion:\u003c\/strong\u003e Antioquia, Colombia\u003cbr data-start=\"220\" data-end=\"223\"\u003e\u003cstrong data-start=\"223\" data-end=\"236\"\u003eVarietal:\u003c\/strong\u003e Typica\u003cbr data-start=\"243\" data-end=\"246\"\u003e\u003cstrong data-start=\"246\" data-end=\"258\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"265\" data-end=\"268\"\u003e\u003cstrong data-start=\"268\" data-end=\"277\"\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003chr data-start=\"284\" data-end=\"287\"\u003e\n\u003ch3 data-section-id=\"rmg5ag\" data-start=\"289\" data-end=\"302\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"293\" data-end=\"302\"\u003eINTRO\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"304\" data-end=\"566\"\u003eA beautifully expressive washed Typica showcasing the elegance and clarity that has made this historic variety one of the foundations of specialty coffee. Delicate florals, ripe tropical fruit, and structured sweetness come together in a refined and vibrant cup.\u003c\/p\u003e\n\u003chr data-start=\"568\" data-end=\"571\"\u003e\n\u003ch3 data-section-id=\"1awljhz\" data-start=\"573\" data-end=\"593\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"577\" data-end=\"593\"\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"595\" data-end=\"802\"\u003eAlejandra Angel produces coffee at Fincamigos in Antioquia, Colombia, with a focus on careful cultivation and processing designed to highlight the clarity and complexity of traditional varieties like Typica.\u003c\/p\u003e\n\u003chr data-start=\"804\" data-end=\"807\"\u003e\n\u003ch3 data-section-id=\"1n2mh59\" data-start=\"809\" data-end=\"838\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"813\" data-end=\"838\"\u003eTHE VARIETAL — TYPICA\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"840\" data-end=\"1178\"\u003eTypica is one of the most historically significant and widely cultivated varieties of \u003cem data-start=\"926\" data-end=\"942\"\u003eCoffea arabica\u003c\/em\u003e, particularly throughout Central and South America. It is known for its exceptional cup quality potential at high altitude, though it is also characterized by low production yield and vulnerability to diseases such as coffee leaf rust.\u003c\/p\u003e\n\u003cp data-start=\"1180\" data-end=\"1505\"\u003eThe variety originated in southwestern Ethiopia before being transported to Yemen between the 15th and 16th centuries. By the early 1700s, Typica had spread from Yemen to India and then onward to Java in present-day Indonesia. Seeds from Java later became the foundation for the Typica lineage cultivated across the Americas.\u003c\/p\u003e\n\u003cp data-start=\"1507\" data-end=\"1787\"\u003eIn 1706, a single Typica plant was transported from Java to Amsterdam and planted in the Dutch royal botanical gardens. Descendants of this plant were later shared with French colonial territories, ultimately spreading throughout the Caribbean, Central America, and South America.\u003c\/p\u003e\n\u003cp data-start=\"1789\" data-end=\"1975\"\u003eAlthough Typica is less commonly planted today due to its low productivity and disease susceptibility, it remains deeply respected for its elegance, florality, and refined cup character.\u003c\/p\u003e\n\u003chr data-start=\"1977\" data-end=\"1980\"\u003e\n\u003ch3 data-section-id=\"17t5wxg\" data-start=\"1982\" data-end=\"2001\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1986\" data-end=\"2001\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2003\" data-end=\"2204\"\u003e🍒 \u003cstrong data-start=\"2006\" data-end=\"2030\"\u003eSelective harvesting\u003c\/strong\u003e — Carefully picked ripe cherries\u003cbr data-start=\"2063\" data-end=\"2066\"\u003e💧 \u003cstrong data-start=\"2069\" data-end=\"2090\"\u003eWashed processing\u003c\/strong\u003e — Highlights clarity, florality, and structure\u003cbr data-start=\"2137\" data-end=\"2140\"\u003e☀️ \u003cstrong data-start=\"2143\" data-end=\"2158\"\u003eSlow drying\u003c\/strong\u003e — Preserves sweetness and aromatic complexity\u003c\/p\u003e\n\u003chr data-start=\"2206\" data-end=\"2209\"\u003e\n\u003ch3 data-section-id=\"1vjku6x\" data-start=\"2211\" data-end=\"2226\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2215\" data-end=\"2226\"\u003eTHE CUP\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2228\" data-end=\"2433\"\u003eAn elegant and aromatic Colombian Typica with layered fruit sweetness and delicate florals. Notes of red grape and guava bring juicy vibrancy, while violet adds a soft floral finish and refined complexity.\u003c\/p\u003e\n\u003chr data-start=\"2435\" data-end=\"2438\"\u003e\n\u003ch3 data-section-id=\"zfexlc\" data-start=\"2440\" data-end=\"2461\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2444\" data-end=\"2461\"\u003eFLAVOUR NOTES\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2463\" data-end=\"2498\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e🍇 Red Grape\u003cbr data-start=\"2475\" data-end=\"2478\"\u003e🩷 Guava\u003cbr data-start=\"2486\" data-end=\"2489\"\u003e💜 Violet\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"250g \/ May 6th","offer_id":57866212606326,"sku":"MIRRA-FINCAMIGOS-ALEJANDRA-ANGEL-TYPICA-WASHED-FIL-MAY06","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FullSizeRender_1.png?v=1778689810"},{"product_id":"mirra-coffee-cafe-granja-la-esperanza-sudan-rume-colombia","title":"Mirra - Cafe Granja La Esperanza - Sudan Rume | Colombia","description":"","brand":"Mirra Coffee","offers":[{"title":"125g \/ May 6th","offer_id":57871256551798,"sku":"MIRRA-CAFE-ESPERANZA-SUDAN-RUME-NATURAL-H26-MAY06","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/3f3ff44c67caf70fd88ab20a1376d0c9.webp?v=1778776051"},{"product_id":"mirra-coffee-juan-pena-mejorada-washed-ecuador","title":"Mirra - Juan Pena, Mejorada Washed | Ecuador","description":"tbd","brand":"Mirra Coffee","offers":[{"title":"250g \/ May 6th","offer_id":57871266120054,"sku":"MIRRA-PAPAYA-JUAN-PENA-TYPICA-MEJORADA-WASHED-MAY06","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Screenshot_2026-05-14_173333.png?v=1778776461"},{"product_id":"mirra-coffee-servio-gonzalez-sidra","title":"Mirra Coffee - Servio Gonzalez - Washed Sidra | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Servio Gonzalez Finca Clara Luz Sidra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Papaya • 🌸 Orange Blossom • 🥝 Kiwi\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Servio Gonzalez (Sitio Gonzalez)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Clara Luz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Las Ardas, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,720 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA debut release from Finca Clara Luz — one of Mirra Coffee's absolute favourite farms in Ecuador, and the beginning of a relationship they expect to be a long and generous one. Juicy, round, and deeply tropical, with a delicacy and florality that makes every sip feel like a discovery. In the cup: papaya sweetness, fresh orange blossom, and bright green kiwi acidity — a truly legendary coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Clara Luz has a history stretching back to 1920, when the Cueva family first established the farm near the town of Las Ardas in Loja. The Gonzalez family became tenants of the property in 1955, farming Typica for commercial and domestic consumption for nearly six decades before making a transformative decision in 2014 — replacing their Typica plots with Sidra, Yellow Bourbon, Batian, and Geisha, committing to a new chapter in specialty coffee production.\u003c\/p\u003e\n\u003cp\u003eSidra's genetic heritage remains a subject of ongoing inquiry, with two dominant theories: that it originated from a Nestlé research facility in Ecuador as a cross of Typica and Bourbon, or that it is a naturally occurring mutation of Ethiopian Landrace — an origin theory supported by demonstrable genetic similarities when tested in a laboratory setting. Mirra endorse the latter, placing Sidra alongside Chiroso, Geisha, Mejorado, Papayo, Pink Bourbon, Aji, and Wush Wush as yet another example of an Ethiopian Landrace variety that found its way to South America. Commercially farmed only since 2012, it has since become one of the most celebrated and sought-after varieties in specialty coffee — and at 1,720 MASL in Loja, Finca Clara Luz is producing one of its finest expressions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA legendary washed Sidra from one of Ecuador's most exciting family farms — juicy papaya sweetness, delicate orange blossom florality, and a bright green kiwi acidity in a round, tropical, and deeply expressive cup that announces Finca Clara Luz as a name to watch closely.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍈 Papaya 🌸 Orange Blossom 🥝 Kiwi\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g \/ May 17th","offer_id":58099755647350,"sku":"MIRRA-CLARA-LUZ-SERVIO-GONZALEZ-SIDRA-WASHED-FIL-MAY17","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PhotoEC-SG.jpg-cropped.jpg?v=1781628249"},{"product_id":"mirra-coffee-sisterhood-of-huila-colombia","title":"Mirra Coffee - Sisterhood of Huila | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Sisterhood of Huila Cooperative Castillo, Caturra \u0026amp; Colombia Field Blend (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍐 Yellow Gooseberry • 🫐 Blueberry • 🌿 Rosemary\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Sisterhood of Huila Cooperative — Garzón smallholder farmers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Garzón, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo, Caturra \u0026amp; Colombia Field Blend\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e African Raised Beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA complex and expressive field blend from the Sisterhood of Huila Cooperative — a project born in 2017 to bring quality processing infrastructure and training to female smallholder farmers in Huila. Despite drawing on multiple producers and varieties, this lot is as complex and expressive as the finest single-farm lots. Super sweet and juicy throughout, with an abundance of ripe fruit and a subtle herbal finish. In the cup: yellow gooseberry, blueberry, and a hint of rosemary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, a larger cooperative operating in Huila launched an initiative to improve access to quality coffee processing infrastructure and education for female smallholder farmers in the region. The result was the formation of the Sisterhood of Huila Cooperative — a community of women producers organised around shared values and a commitment to quality. This specific lot draws on coffee harvested by producers whose farms surround the town of Garzón.\u003c\/p\u003e\n\u003cp\u003eMembers of the cooperative received lectures on quality cultivation and processing, and those who participated were rewarded with African raised drying beds — a direct and tangible investment in the infrastructure needed to improve cup quality at the farm level. The results have been significant: participating producers have seen a 20% increase in the market price paid for their coffees compared to non-participating producers in the same department.\u003c\/p\u003e\n\u003cp\u003eThe field blend brings together three of Colombia's most widely planted varieties — Castillo, a Caturra-Timor Hybrid cross developed by Cenicafé and first released in 2005 for its leaf rust resistance; Caturra, a natural Bourbon mutation first discovered in Brazil between 1915 and 1918; and Colombia, an earlier Cenicafé Caturra-Timor Hybrid cross released in 1982 that is widely credited with protecting the Colombian coffee industry following the arrival of leaf rust in the mid-1980s. Under careful cultivation and quality-focused processing, all three varieties are capable of producing beautiful, expressive cups at altitude — as this lot demonstrates convincingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness by Sisterhood co-operative members 🔧 Depulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ African raised-bed drying — Dried on raised beds provided to members through the cooperative's quality programme\u003c\/p\u003e\n\u003cp\u003eThe African raised-bed drying is the defining step — a direct outcome of the cooperative's quality investment programme, raising the coffee off the ground to improve airflow and extend drying time, building the clean sweetness and expressive fruit character that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA super sweet, juicy, and beautifully expressive field blend from one of Huila's most purposeful and community-driven cooperative projects — yellow gooseberry and blueberry fruit in abundance, with a subtle rosemary herbal finish that adds a distinctive and memorable complexity. A coffee as compelling for the story behind it as for what's in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍐 Yellow Gooseberry 🫐 Blueberry 🌿 Rosemary\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"250g \/ June 17th","offer_id":58099776717174,"sku":"MIRRA-SISTERHOOD-OF-HUILA-FIELD-BLEND-WASHED-FIL-JUN17","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PhotoC-SH.jpg-cropped.jpg?v=1781628484"},{"product_id":"mirra-coffee-arley-vargas-washed-geisha-colombia","title":"Mirra Coffee - Arley Vargas Washed Geisha | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Arley Vargas Finca La Piragua Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Pink Peony • 🍈 Orange Cantaloupe • 🍊 Blood Orange\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Arley \u0026amp; Alexander Vargas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Piragua\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Arley Vargas and his father Alexander at Finca La Piragua — an extraordinarily accessible entry point into the world of beautiful washed Colombian Geisha. Immense quality, layers of flavour, and the kind of perfumed florality that could easily pass for a far more exclusive lot. If you've been wanting to wade into the world of washed Geisha, this is the one to begin with. In the cup: a wave of pink peony florals, ripe orange cantaloupe juiciness, and stable blood orange acidity throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eArley Vargas is a second-generation coffee producer who works alongside his father Alexander on their shared 18-hectare farm in Huila at 1,800 MASL. Finca La Piragua is operated entirely under regenerative farming practices — including the active reforestation of previously deforested parts of the farm, reflecting a commitment to the long-term health of the land as much as the quality of the coffee it produces. The farm's debut on Mirra Coffee's menu is a stunning introduction to what Arley and Alexander are building together.\u003c\/p\u003e\n\u003cp\u003eGeisha, first identified in the 1930s in the forests of Gori Gesha in Ethiopia, first attracted global attention in 2005 when the Peterson family at Hacienda La Esmeralda in Boquete, Panama entered a lot into the Best of Panama competition and won — launching a variety that has since become the most lauded in commercial cultivation. In Huila's cool, high-altitude microclimate at 1,800 MASL, its hallmark perfumed florality and delicate complexity find ideal conditions to express themselves with full precision and elegance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA stunning and beautifully accessible washed Geisha from one of Huila's most promising young family farms — a wave of perfumed pink peony florals, ripe and juicy orange cantaloupe sweetness, and a stable blood orange acidity that runs clean and bright from first sip to last. Immense quality at a genuinely accessible price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Pink Peony 🍈 Orange Cantaloupe 🍊 Blood Orange\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g \/ June 17th","offer_id":58099786187126,"sku":"MIRRA-ARLEY-VARGAS-GEISHA-WASHED-FIL-125-JUN17","price":20.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ June 17th","offer_id":58099786318198,"sku":"MIRRA-ARLEY-VARGAS-GEISHA-WASHED-FIL-250-JUN17","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PhotoC-AV.jpg-cropped.jpg?v=1781628710"},{"product_id":"mirra-coffee-banko-taratu-washed-74110-74112-ethiopia","title":"Mirra Coffee - Banko Taratu Washed 74110 \u0026 74112 | Ethiopia","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Banko Taratu Wash Station 74110 \u0026amp; 74112 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach Ring Gummies • 🌸 White Jasmine • 🫐 Blueberry Jam\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWash Station: Banko Taratu\u003c\/li\u003e\n\u003cli\u003eRegion: Gedeb, Gedeo, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: 74110 \u0026amp; 74112\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,300 masl (average)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Mirra's first African restock of the year, and a strong way to kick it off — a delightful washed lot from the Banko Taratu wash station in Gedeb, Gedeo. Sweet peach ring gummies come through first, followed by aromatic white jasmine and a round, mellow blueberry jam. In the cup: peach ring gummies, white jasmine, and blueberry jam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e The Banko Taratu wash station sits in the Gedeb township of Gedeo, southern Ethiopia — a region home to some of the country's highest-altitude coffee farms, with this lot sourced from farms averaging 2,300 masl. Over 500 smallholder producers contribute cherry to the station, limited to two varieties: 74110 and 74112.\u003c\/p\u003e\n\u003cp\u003eBoth are Ethiopian landrace varieties — native to Ethiopia, where the coffee plant originated, and shaped by an unusually long history of organic evolution and differentiation. This gives Ethiopian coffee far greater genetic biodiversity than any other producing country, driving the complexity and sweetness these coffees are known for. Much of that diversity remains unnamed and under-researched — it's often said that nearly every town across Ethiopia's coffee-growing regions has its own distinct variety.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method built around careful de-pulping, fermentation, and washing before drying — letting 74110 and 74112's naturally sweet, floral character come through with clarity, building the peach ring gummy, jasmine, and blueberry jam notes that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Sweet and layered — peach ring gummy sweetness up front, aromatic white jasmine through the middle, and a round, mellow blueberry jam finish. A strong opening to Mirra's African lineup this year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍑 Peach Ring Gummies 🌸 White Jasmine 🫐 Blueberry Jam\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 250g \/ July 22nd","offer_id":58315485839734,"sku":"MIRRA-BANKO-TARATU-AND-74112-74110-WASHED-FIL-250-JUL22","price":21.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ET-BTSlide.png-cropped.jpg?v=1784649138"},{"product_id":"mirra-coffee-alina-solano-washed-sl9-peru","title":"Mirra Coffee - Alina Solano Washed SL9 | Peru","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Alina Solano Finca Rosaspata SL9 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🥥 Whipped Coconut Cream • 🥭 Ataulfo Mango • 🌸 Pink Peony\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Alina Solano\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Rosaspata\u003c\/li\u003e\n\u003cli\u003eRegion: Cusco, Peru\u003c\/li\u003e\n\u003cli\u003eVarietal: SL9 (\"Inca Geisha\")\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,400 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A Peruvian SL9, finally — after a long search for this elusive variety, this stunning washed lot from Alina Solano's Finca Rosaspata marks the first of what should be many outstanding Peruvian SL9s to come. Rich whipped coconut cream and perfectly ripe Ataulfo mango lead, with a delicate pink peony florality underneath. In the cup: whipped coconut cream, Ataulfo mango, and pink peony.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Finca Rosaspata sits at an unusually high 2,400 masl in the Cusco highlands, just two hectares of cultivated farmland. The farm is cut off from any road by a fast-flowing river, relying on a single bridge that regularly washes away each rainy season and must be rebuilt. That isolation — the farm effectively becoming an island at times — has shaped the Solano family's close, sometimes precarious relationship with the land they steward.\u003c\/p\u003e\n\u003cp\u003eSL9, often called \"inca geisha,\" is a genuinely mysterious variety. Like SL28 and SL34, it originated as a single-tree selection made by Scott Laboratories in Kenya between 1935 and 1939, with historical records showing no evidence it was ever commercially cultivated outside Kenya — aside from a limited variety trial in Malawi. Yet genetic testing confirms Peru's SL9 trees are the same or nearly identical to that original Kenyan selection, leaving its journey to the Peruvian highlands unexplained. What's certain is its potential: at its best, SL9 delivers tropical fruit, bold florals, and vibrant acidity of real complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method that removes the fruit before fermentation and drying — letting SL9's natural tropical fruit, floral, and creamy character come through with clarity, building the coconut cream, mango, and peony notes that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Rich and tropical — whipped coconut cream up front, ripe Ataulfo mango through the middle, and a delicate pink peony florality on the finish. An exceptional first look at Peruvian SL9, with much more to come.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🥥 Whipped Coconut Cream 🥭 Ataulfo Mango 🌸 Pink Peony\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g \/ July 22nd","offer_id":58315489902966,"sku":"MIRRA-ALINA-SOLANO-SL9-WASHED-FIL-125-JUL22","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PE-ASPhoto.jpg-cropped.jpg?v=1784649471"},{"product_id":"mirra-coffee-leon-christianakis-washed-gesha-tanzania","title":"Mirra Coffee - Leon Christianakis Washed Gesha | Tanzania","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTanzania — Leon Christianakis Acacia Hills Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Green Honeydew Melon • 🌹 Rose • 🍵 Red Rooibos Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Leon Christianakis\u003c\/li\u003e\n\u003cli\u003eFarm: Acacia Hills\u003c\/li\u003e\n\u003cli\u003eRegion: Mount Oldeani, Tanzania\u003c\/li\u003e\n\u003cli\u003eVarietal: Geisha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Leon Christianakis's washed Geisha returns for the third year running — and it's as memorable as ever. Delicate green honeydew melon runs throughout, framed by a stable rose florality and the lingering juiciness of red rooibos tea. In the cup: green honeydew melon, rose, and red rooibos tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Leon Christianakis is the third generation of his family to grow coffee in Tanzania, descended from Greek immigrants who arrived in the early 20th century to build a life in coffee production. The land they first cultivated sat too low in altitude for specialty-grade quality, so in the early 2000s Leon began searching for higher ground. In 2007, together with partner Mark Stell, he purchased land on Mount Oldeani that would become Acacia Hills, planting varieties suited to quality at altitude — Kent, SL28, Pacamara, and Geisha.\u003c\/p\u003e\n\u003cp\u003eGeisha is among the most prized coffee varieties for its exceptional quality potential, intense perfumed florality, and clarity of flavour. An Ethiopian heirloom first identified in the 1930s in the forests of Gori Gesha, it drew global attention in 2005 when Hacienda La Esmeralda's entry won the Best of Panama competition — since then, it's become the most lauded variety in commercial cultivation, regularly topping Cup of Excellence competitions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method that removes the fruit before fermentation and drying — letting Geisha's naturally intense florality and clarity come through cleanly, building the melon, rose, and rooibos character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Delicate and clear — green honeydew melon runs throughout, a stable rose florality holds steady, and the finish lingers with a juicy red rooibos tea character. A consistently memorable Geisha from one of Tanzania's most dedicated growers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍈 Green Honeydew Melon 🌹 Rose 🍵 Red Rooibos Tea\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g \/ July 22nd","offer_id":58315999904118,"sku":"MIRRA-LEON-CHRISTIANAKIS-GESHA-WASHED-FIL-125-JUL22","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/T-LC-G_Slide.png-cropped.jpg?v=1784657020"},{"product_id":"mirra-coffee-leon-christianakis-washed-pacamara-tanzania","title":"Mirra Coffee - Leon Christianakis Washed Pacamara | Tanzania","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTanzania — Leon Christianakis Acacia Hills Pacamara (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Jammy Raspberry • 🍋 Candied Lime • 🍈 Soursop\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Leon Christianakis\u003c\/li\u003e\n\u003cli\u003eFarm: Acacia Hills\u003c\/li\u003e\n\u003cli\u003eRegion: Mount Oldeani, Tanzania\u003c\/li\u003e\n\u003cli\u003eVarietal: Pacamara\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Leon Christianakis's washed Pacamara returns for a third year, and it's as bright as ever — jammy raspberry and candied lime citric acidity up front, with the round sweetness of ripe soursop rounding things out. In the cup: jammy raspberry, candied lime, and soursop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Leon Christianakis is the third generation of his family to grow coffee in Tanzania, descended from Greek immigrants who arrived in the early 20th century to build a life in coffee production. The land they first cultivated sat too low in altitude for specialty-grade quality, so in the early 2000s Leon began searching for higher ground. In 2007, together with partner Mark Stell, he purchased land on Mount Oldeani that would become Acacia Hills, planting varieties suited to quality at altitude — Kent, SL28, Pacamara, and Geisha.\u003c\/p\u003e\n\u003cp\u003ePacamara was created in 1958 by the Salvadoran Institute for Coffee Research, crossing Pacas (a natural Bourbon mutation) with Maragogipe (a natural Typica mutation). It's prized industry-wide for its overall quality and flavour complexity, typically showing a medium body alongside an abundance of citrus, berry, stone fruit, and floral notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method that removes the fruit before fermentation and drying — letting Pacamara's naturally bright acidity and berry-forward complexity come through cleanly, building the raspberry, lime, and soursop character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Bright and jammy — raspberry sweetness up front, a candied lime citric acidity through the middle, and a round, ripe soursop finish. A consistently excellent Pacamara from one of Tanzania's most dedicated growers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍇 Jammy Raspberry 🍋 Candied Lime 🍈 Soursop\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"250g \/ July 22nd","offer_id":58318911340918,"sku":"MIRRA-LEON-CHRISTIANAKIS-PACAMARA-WASHED-FIL-250-JUL22","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ September 2nd","offer_id":58643163349366,"sku":"MIRRA-LEON-CHRISTIANAKIS-PACAMARA-WASHED-FIL-250-SEP02","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/T-LC-PSlide.png-cropped.jpg?v=1784713683"},{"product_id":"mirra-coffee-hsu-tingyeh-looproom-collaboration-typica-taiwan","title":"Mirra Coffee - Hsu Tingyeh Looproom Collaboration Typica | Taiwan","description":"\u003cp\u003e\u003cstrong\u003eTaiwan — Hsu Tingyeh Zhou Wu Mountain Farm Typica (Washed, Looproom Collaboration)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Gooseberry • 💜 Violets • 🍵 Milk Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Hsu Tingyeh\u003c\/li\u003e\n\u003cli\u003eFarm: Zhou Wu Mountain\u003c\/li\u003e\n\u003cli\u003eRegion: Chashan Village, Chiayi County, Taiwan\u003c\/li\u003e\n\u003cli\u003eVarietal: Typica\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 masl\u003c\/li\u003e\n\u003cli\u003eCollaboration: Looproom Coffee (Taipei)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Hsu Tingyeh's coffee is something to look forward to most during the off-season — the wait is over, with this season represented by two incomparable washed lots. This Typica yields an abundance of sweet, slightly tart gooseberry, bouquets of fresh-picked violets, and a distinct milk-tea creaminess with a mellow tannic quality. Given the lot's quality, complexity, and cleanliness, it made the perfect fit for this collaboration with Taipei's Looproom Coffee. In the cup: gooseberry, violets, and milk tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Zhou Wu Mountain farm, at 1,300 masl in Chashan Village, Chiayi County, was founded in 2001 by Tingyeh, who adapted the high-mountain oolong fields of Zhou Wu to specialty coffee cultivation. The farm now spans roughly 7 hectares, growing SL34 alongside Geisha, Typica, and Purpurascens. Everything is done in-house, from seed germination through drying and milling, placing complete control over the coffee's final cup profile in Mr. Hsu's hands.\u003c\/p\u003e\n\u003cp\u003eTypica is one of the most ubiquitous varieties of C. arabica, especially in South America — high quality potential at altitude, but tall, low-yielding, and susceptible to major coffee diseases. It originated in southwestern Ethiopia, moving to Yemen in the 15th or 16th century, then India by the turn of the 18th century. Seeds taken from India's Malabar Coast in 1696 and 1699 were planted in Batavia (today's Java), providing the genetic stock for the modern Typica variety. A single plant shipped from Java to Amsterdam in 1706 eventually supplied the genetic material — via French royalty in 1714 — for Typica cultivation across Suriname, French Guiana, Brazil, the Caribbean, and Central and South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method that removes the fruit before fermentation and drying — allowing Typica's naturally delicate, high-altitude character to come through with clarity, building the gooseberry tartness and violet florality that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Delightful and complex — sweet, slightly tart gooseberry leads, with fresh-picked violet aromatics throughout, finishing on a distinct milk-tea creaminess and mellow tannic quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍇 Gooseberry 💜 Violets 🍵 Milk Tea\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 125g \/ September 2nd","offer_id":58632973713782,"sku":"MIRRA-HSU-TINGYEH-TYPICA-WASHED-FIL-125G-SEP02","price":29.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TW-HT_2.jpg-cropped.jpg?v=1788797456"},{"product_id":"mirra-coffee-hsu-tingyeh-sl34-taiwan","title":"Mirra Coffee - Hsu Tingyeh SL34 | Taiwan","description":"\u003cp\u003e\u003cstrong\u003eTaiwan — Hsu Tingyeh Zhou Wu Mountain Farm SL34 (Washed, Looproom Collaboration)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Raspberry • 🍵 White Tea • 🌿 Sumac\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Hsu Tingyeh\u003c\/li\u003e\n\u003cli\u003eFarm: Zhou Wu Mountain\u003c\/li\u003e\n\u003cli\u003eRegion: Chashan Village, Chiayi County, Taiwan\u003c\/li\u003e\n\u003cli\u003eVarietal: SL34\u003c\/li\u003e\n\u003cli\u003eProcess: Washed (switched from Honey last year)\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 masl\u003c\/li\u003e\n\u003cli\u003eCollaboration: Looproom Coffee (Taipei)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Hsu Tingyeh's SL34 selection is showing noticeably more flavour clarity and delineation than last year, along with greater cleanness and brightness — aided by the switch from honey processing to washed this season. Without fail, this coffee gives sweet, yummy raspberry, a delicate, clean, refreshing white tea character, and a definite zing of sumac brightness. In the cup: raspberry, white tea, and sumac.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Zhou Wu Mountain farm, at 1,300 masl in Chashan Village, Chiayi County, was founded in 2001 by Tingyeh, who adapted the high-mountain oolong fields of Zhou Wu to specialty coffee cultivation. The farm now spans roughly 7 hectares, growing SL34 alongside Geisha, Typica, and Purpurascens. Everything is done in-house, from seed germination through drying and milling, placing complete control over the coffee's final cup profile in Mr. Hsu's hands.\u003c\/p\u003e\n\u003cp\u003eSL34 is an African cultivar of the Typica genetic group, prized for both quality and strong resistance to coffee berry disease — typically light-bodied, with abundant fresh florals, stone fruit, and potential for tropical fruit and berries. It was first selected from a single tree on the Loresho Estate in Kabete, Kenya, by Scott Agricultural Laboratories, and released for cultivation in the late 1930s. Most SL34 trees today remain confined to Kenya, making this Taiwanese planting particularly unusual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot switched from honey processing last year to Washed this season — removing the fruit before fermentation and drying, which has visibly sharpened the clarity and brightness in the cup, letting the raspberry and sumac character come through with real precision.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Clean and refreshing — sweet raspberry leads, with a delicate white tea character throughout and a definite zing of sumac brightness on the finish. A clear step up in clarity from last year's honey-processed lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍇 Raspberry 🍵 White Tea 🌿 Sumac\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 125g \/ September 2nd","offer_id":58632995471734,"sku":"MIRRA-HSU-TINGYEH-SL34-WASHED-FIL-125G-SEP02","price":29.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 125g \/ October 7th","offer_id":58977007239542,"sku":"MIRRA-HSU-TINGYEH-SL34-WASHED-FIL-125G-OCT07","price":29.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TW-HT_3.jpg-cropped.jpg?v=1788797796"},{"product_id":"mirra-coffee-nelson-urrego-washed-chiroso-colombia","title":"Mirra Coffee - Nelson Urrego Washed Chiroso | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Nelson Urrego Finca Granito de Oro Short Chiroso (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Candied Lemon • 🌺 Hibiscus Tea • 🍈 Dried Papaya\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Nelson Urrego\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Granito de Oro\u003c\/li\u003e\n\u003cli\u003eRegion: Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Short Chiroso (\"Caturra Chiroso\")\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,750 masl\u003c\/li\u003e\n\u003cli\u003eCharity: 50% of proceeds to the International Rescue Committee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A washed Short Chiroso that finally hit the mark after a long search — from Nelson Urrego of Finca Granito de Oro. Chiroso's trademark dominant citrus note shows here as candied lemon, alongside deep red, floral iced hibiscus tea and a sweet, mellow dried papaya. In the cup: candied lemon, hibiscus tea, and dried papaya.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Finca Granito de Oro, at 1,750 masl in Antioquia, is a third-generation farm, with Nelson continuing the work his father began, alongside his own children and brothers. The farm spans 42 hectares total, 12 planted with coffee and the remaining 30 left as untouched forest preserve. The family currently cultivates three varieties: Chiroso, Caturra, and Colombia.\u003c\/p\u003e\n\u003cp\u003eShort Chiroso — commonly called \"Caturra Chiroso\" — is a relatively uncommon variety grown primarily in Antioquia, rediscovered in the early 2000s. Its exact provenance remains somewhat opaque, but it's confirmed to be another Ethiopian landrace variety that made its way to Colombia, alongside Sidra, Geisha, Mejorada, Papayo, Pink Bourbon, Aji, and Wush Wush. Despite the name, it contains no Caturra genetics — \"Short Chiroso\" distinguishes it from the related but distinct Tall Chiroso, also known as \"Bourbon Chiroso\" (which likewise contains no Bourbon genetics).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method that removes the fruit before fermentation and drying — allowing Short Chiroso's naturally citrus-forward character to come through with clarity, building the candied lemon and hibiscus tea notes that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Citrus-forward and floral — candied lemon leads, as is typical of the variety, with deep red, floral hibiscus tea running throughout and a sweet, mellow dried papaya on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍋 Candied Lemon 🌺 Hibiscus Tea 🍈 Dried Papaya\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 125g \/ September 2nd","offer_id":58633113108854,"sku":"MIRRA-NELSON-URREGO-CHIROSO-WASHED-FIL-125G-SEP02","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 250g \/ September 2nd","offer_id":58633114255734,"sku":"MIRRA-NELSON-URREGO-CHIROSO-WASHED-FIL-250G-SEP02","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C-NUPhoto.jpg-cropped.jpg?v=1788798898"},{"product_id":"mirra-coffee-augustin-ccoyo-secret-collab-peru","title":"Mirra Coffee - Augustin Ccoyo - Secret Collab | Peru","description":"\u003cp\u003e\u003cstrong\u003ePeru — Augustin Ccoyo Finca Progreso Maragogipe (Washed, \"Secret Collab\")\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Black Cherry • 🍫 Milk Chocolate • 🍑 Apricot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Augustin Ccoyo\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Progreso (4 hectares)\u003c\/li\u003e\n\u003cli\u003eRegion: Cusco, Peru\u003c\/li\u003e\n\u003cli\u003eVarietal: Maragogipe\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,050 masl\u003c\/li\u003e\n\u003cli\u003eCollaboration: Secret Coffee, BK\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eAfter a long search for a super tasty, unique washed Maragogipe, this lot from Augustin Ccoyo is both Mirra's first beautiful washed Maragogipe and the perfect coffee for a collaboration with their friends at Secret Coffee, BK. A rich, viscous, syrupy experience, starting with strong black cherry, creamy milk chocolate, and the sweet juiciness of ripe apricot. In the cup: black cherry, milk chocolate, and apricot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eLocated at 2,050 masl in the Cusco region of Peru, Augustin and his wife have been coffee producers their entire lives, and Finca Progreso has been handed down through generations of their family. The high altitude and mildly tropical climate let Augustin achieve a high degree of consistency in quality year to year. He adds that highly selective harvesting and slower shade drying are the keys to quality on his farm. Finca Progreso is a small operation, with only 4 hectares under cultivation.\u003c\/p\u003e\n\u003cp\u003eMaragogipe is a natural mutation of Typica, best known as the largest variety in production by bean size, first discovered in 1870 in the Maragogipe municipality of Bahia, Brazil. It's the parent of several other varieties, including Pacamara, Maracaturra, and Marageisha. Because of its small yields and high susceptibility to pests and disease, it has never been cultivated at scale, which keeps it rare. It remains in production at a select number of smaller, quality-driven farms across Latin America for its unique profile and quality potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying. Combined with Augustin's highly selective harvesting and slower shade drying, it lets Maragogipe's rich, syrupy character come through, building the black cherry and apricot sweetness behind this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eRich, viscous, and syrupy: strong black cherry leads, with creamy milk chocolate through the middle and the sweet juiciness of ripe apricot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍒 Black Cherry 🍫 Milk Chocolate 🍑 Apricot\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 125g \/ October 7th","offer_id":58918616334710,"sku":"MIRRA-AUGUSTIN-CCOYO-SECRET-COLLAB-MARAGOGIPE-WASHED-FIL-125G-OCT07","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PE-ACPhoto.jpg-cropped.jpg?v=1791383451"},{"product_id":"mirra-coffee-karimikui-pb-washed-kenya","title":"Mirra Coffee - Karimikui PB Washed | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Karimikui Wet Mill, Rungeto Cooperative SL28, SL34, Ruiru 11 \u0026amp; Batian (Peaberry, Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Boysenberry • 🍐 Quince Preserves • 🌸 Peach Blossom\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Rungeto Cooperative Society (2,600 producers)\u003c\/li\u003e\n\u003cli\u003eWet Mill: Karimikui\u003c\/li\u003e\n\u003cli\u003eRegion: Githure, Kirinyaga, Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: SL28, SL34, Ruiru 11 \u0026amp; Batian\u003c\/li\u003e\n\u003cli\u003eProcess: Washed (wet mill), Peaberry Separation\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,800 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eMirra is ringing in the return of Kenya to the menu with two lots from the Karimikui wet mill, this one the peaberry separation. Dark, syrupy boysenberry leads, with sweet quince preserves and a light dusting of peach blossom on top. In the cup: boysenberry, quince preserves, and peach blossom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThe Karimikui wet mill sits at 1,800 masl on the southern foothills of Mt. Kenya, about 9 km north of the regional hub of Embu. It's a member of the Rungeto Cooperative Society, which has yielded many of the best Kenyan lots over the previous five years and is made up of 2,600 contributing producers. The mill draws fresh water from the Nyamindi River for processing, and most producers plant grevillea robusta and macadamia trees to shade their coffee.\u003c\/p\u003e\n\u003cp\u003eThis offering combines the four most common Kenyan varieties. SL28, a Bourbon-group cultivar released by Scott Agricultural Laboratories in 1935, is perhaps the most lauded African cultivar for quality and drought resistance. SL34, of the Typica genetic group, was selected from a single tree on the Loresho Estate in Kabete and prized for quality and coffee berry disease resistance. Ruiru 11 is a composite variety with Catimor as its female parent, released in 1985 in response to the 1968 coffee berry disease epidemic that halved Kenya's production that year. Batian, created at the Ruiru research station in 2010 from several varieties including SL28, SL34, Sudan Rume, K7, SL4, and Timor Hybrid, is known for leaf rust resistance and quality potential at altitude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is processed at the Karimikui wet mill and separated by bean type to isolate the peaberry, the naturally occurring single, rounded seed. That separation, rather than a different variety or processing method, is what sets this lot apart from the AA.\u003c\/p\u003e\n\u003cp\u003eThe peaberry separation is the defining step. Its dense single-seed structure is what concentrates the dark, syrupy boysenberry and quince character behind this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eDark, syrupy, and sweet: boysenberry leads, with sweet quince preserves through the middle and a light dusting of peach blossom on top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🫐 Boysenberry 🍐 Quince Preserves 🌸 Peach Blossom\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 250g \/ October 7th","offer_id":58918682231158,"sku":"MIRRA-KARIMIKUI-PB-BATIAN-RUIRU-11-SL28-SL34-WASHED-FIL-250G-OCT07","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/K-K-PBPhoto.jpg-cropped.jpg?v=1791383697"},{"product_id":"mirra-coffee-karimikui-aa-sl28-sl34-ruiru-11-batian-washed-kenya","title":"Mirra Coffee - Karimikui AA SL28, SL34, Ruiru 11 \u0026 Batian Washed | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Karimikui Wet Mill, Rungeto Cooperative SL28, SL34, Ruiru 11 \u0026amp; Batian (AA, Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Red Currant • 🍋 Meyer Lemon • 🌿 Basil Blossom\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Rungeto Cooperative Society (2,600 producers)\u003c\/li\u003e\n\u003cli\u003eWet Mill: Karimikui\u003c\/li\u003e\n\u003cli\u003eRegion: Githure, Kirinyaga, Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: SL28, SL34, Ruiru 11 \u0026amp; Batian\u003c\/li\u003e\n\u003cli\u003eProcess: Washed (wet mill), AA Separation\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,800 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eA heartfelt welcome back for Kenyan coffee on the menu, with two lots from the Karimikui wet mill, this one the AA separation. Lots of bright red currant and Meyer lemon, as you'd expect from a beautiful Kenyan, with added complexity, florality, and the mildly savoury quality of basil blossom on the finish. In the cup: red currant, Meyer lemon, and basil blossom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThe Karimikui wet mill sits at 1,800 masl on the southern foothills of Mt. Kenya, about 9 km north of the regional hub of Embu. It's a member of the Rungeto Cooperative Society, which has yielded many of the best Kenyan lots over the previous five years and is made up of 2,600 contributing producers. The mill draws fresh water from the Nyamindi River for processing, and most producers plant grevillea robusta and macadamia trees to shade their coffee.\u003c\/p\u003e\n\u003cp\u003eThis offering combines the four most common Kenyan varieties. SL28, a Bourbon-group cultivar released by Scott Agricultural Laboratories in 1935, is perhaps the most lauded African cultivar for quality and drought resistance. SL34, of the Typica genetic group, was selected from a single tree on the Loresho Estate in Kabete and prized for quality and coffee berry disease resistance. Ruiru 11 is a composite with Catimor as its female parent, released in 1985 in response to the 1968 coffee berry disease epidemic that halved Kenya's production that year. Batian, created at the Ruiru research station in 2010 from several varieties including SL28, SL34, Sudan Rume, K7, SL4, and Timor Hybrid, is known for leaf rust resistance and quality potential at altitude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is processed at the Karimikui wet mill, then separated by screen size to the AA grade, the larger, denser beans.\u003c\/p\u003e\n\u003cp\u003eThe AA separation is the defining step. Separating the largest beans is what concentrates the bright red currant and Meyer lemon character behind this cup, with basil blossom adding complexity on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eBright and complex: red currant and Meyer lemon lead, as you'd expect from a beautiful Kenyan, with florality and a mildly savoury basil blossom note on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍒 Red Currant 🍋 Meyer Lemon 🌿 Basil Blossom\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 250g \/ October 7th","offer_id":58918740164982,"sku":"MIRRA-KARIMIKUI-AND-BATIAN-RUIRU-11-SL28-SL34-WASHED-FIL-250G-OCT07","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/K-K-AAPhoto.jpg-cropped.jpg?v=1791383973"},{"product_id":"mirra-coffee-paola-trujillo-washed-pink-bourbon-colombia","title":"Mirra Coffee - Paola Trujillo Washed Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Paola Trujillo Finca Patio Bonito Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Blood Orange • 🍵 Darjeeling Tea • 🌼 White Elderflower\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Paola Trujillo (Trujillo family)\u003c\/li\u003e\n\u003cli\u003eFarm: Patio Bonito (9 hectares, 45,000+ trees)\u003c\/li\u003e\n\u003cli\u003eRegion: Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,700 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eLook who's back: Paola Trujillo is a name Mirra always welcomes back with pride and excitement. One of the producers they work with most closely in Colombia, her latest release opens a selection of her best with this Pink Bourbon (and a Wush Wush). Classic Pink Bourbon blood orange juiciness, slightly tannic yet refreshing Darjeeling tea, and white elderflower petals on the finish. In the cup: blood orange, Darjeeling tea, and white elderflower.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003ePatio Bonito has been in the Trujillo family for two generations, founded by Paola's father, Carlos Trujillo, who is ceding increasing authority to his daughters Paola and Patricia as they learn the art of coffee cultivation from his 40+ years as a coffee farmer and agroforestry engineer. The 9-hectare farm sits at 1,700 masl and is planted with over 45,000 trees of Castillo, Typica, Colombia, Pink Bourbon, Sidra, Wush Wush, SL28, Geisha, and Aji.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a relatively uncommon variety, first identified in 2013 and grown almost exclusively in Colombia, known for citric acidity, honeyed sweetness, and strong florality. Its genetic heritage is uncertain, but it is most likely an Ethiopian landrace that made its way to Colombia, like Chiroso, Geisha, Mejorada, Papayo, Sidra, Aji, and Wush Wush, which fits its florality, closer to a washed Ethiopian landrace or Panamanian Geisha than to a typical Colombian Bourbon. Its sugars, like Red Bourbon, are predominantly glucose, giving a smooth, silk-like body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThe page doesn't specify the processing steps for this lot. Pink Bourbon's glucose-dominant sugars give it a smooth, silky body, and the florality and citric brightness point to a clean, careful preparation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eJuicy and refreshing: classic Pink Bourbon blood orange juiciness, slightly tannic Darjeeling tea through the middle, and white elderflower petals on the finish, with a smooth, silk-like body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍊 Blood Orange 🍵 Darjeeling Tea 🌼 White Elderflower\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 125g \/ October 7th","offer_id":58993297424758,"sku":"MIRRA-PAOLA-TRUJILLO-PINK-BOURBON-WASHED-FIL-125G-OCT07","price":19.5,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 250g \/ October 7th","offer_id":58993298276726,"sku":"MIRRA-PAOLA-TRUJILLO-PINK-BOURBON-WASHED-FIL-250G-OCT07","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C-PT_Photo_1.jpg-cropped.jpg?v=1791978076"},{"product_id":"mirra-coffee-luis-valdez-washed-field-blend-guatemala","title":"Mirra Coffee - Luis Valdez Washed Field Blend | Guatemala","description":"\u003cp\u003e\u003cstrong\u003eGuatemala — Luis Valdez Finca San Lorenzo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍐 Stewed Pears • 🍪 Speculaas Cookie • 🍬 Caramel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Luis Valdez\u003c\/li\u003e\n\u003cli\u003eFarm: Finca San Lorenzo\u003c\/li\u003e\n\u003cli\u003eRegion: Alta Verapaz, Guatemala\u003c\/li\u003e\n\u003cli\u003eVarietal: not specified for this lot (the farms grow Caturra, Catuaí, Bourbon, Sachimor, Obatã, and Tupí, among others)\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,500 masl\u003c\/li\u003e\n\u003cli\u003eRoast Profile: Mirra \"white coffee,\" selected and roasted to stand up to milk, still pleasant black\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eThe next lot in Mirra's lineup of white coffees, from Luis Valdez of Finca San Lorenzo. Specially selected and roasted to stand up nicely to milk, it's pleasant black too. A classic sweet, mild, round Guatemalan profile. In the cup: stewed pears, speculaas cookie, and caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eLuis Valdez is the third generation of coffee producers in his family and has two farms, Santa Isabel and San Lorenzo, the latter the origin of this lot. Finca San Lorenzo sits at 1,500 masl in Alta Verapaz, a region characterised by year-round rainfall. His farms total over 70 hectares, growing Caturra, Catuaí, Bourbon, Sachimor, Obatã, and Tupí among other experimental varieties. While studying agricultural engineering at university, he made frequent visits to the Los Volcanes cooperative to learn the agriculture of coffee, and since graduating in 1999 he has cultivated specialty-grade coffee with an eye toward constant annual improvement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThe page doesn't specify processing steps for this lot. It was selected and roasted specifically to work with milk, with a mild, rounded profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet, mild, and round: stewed pears lead, with a speculaas spice-cookie warmth and caramel sweetness, delicious with milk and equally pleasant black.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍐 Stewed Pears 🍪 Speculaas Cookie 🍬 Caramel\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Omni \/ 250g \/ October 7th","offer_id":58993391370614,"sku":"MIRRA-LUIS-VALDEZ-FIELD-BLEND-WASHED-250G-OCT07","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Milk_Photo.png-cropped.jpg?v=1791978719"},{"product_id":"mirra-coffee-servio-gonzalez-natural-geisha-ecuador","title":"Mirra Coffee - Servio Gonzalez Natural Geisha | Ecuador","description":"\u003cp\u003e\u003cstrong\u003eEcuador — Servio Gonzalez Finca Clara Luz Geisha (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍬 Marshmallow Cream • 🍊 Clementine • 💜 Violets\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Servio Gonzalez (Gonzalez family)\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Clara Luz\u003c\/li\u003e\n\u003cli\u003eRegion: Las Ardas, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003eVarietal: Geisha\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,720 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eAfter first tasting this coffee as roasted by Terraform and being blown away, Mirra reached out to Servio immediately, and he had just a bit left from the latest harvest. While naturals aren't their go-to, the cleanness of this coffee earned it a spot. A cloud of marshmallow cream and sugar, like in some of the best Ecuadorian coffees, enlivened by a backbone of zesty clementine acidity and delicate, aromatic violets. In the cup: marshmallow cream, clementine, and violets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eFinca Clara Luz has rapidly become one of Mirra's all-time favourites in Ecuador. It sits at 1,720 masl near the town of Las Ardas in the Loja region, where the Gonzalez family has been tenants since 1955, when they purchased it from the Cueva family, who founded the farm in 1920. Until 2014 the farm grew only Typica for commercial and domestic consumption, until the family decided to replace their Typica plots with Sidra, Yellow Bourbon, Batian, and Geisha.\u003c\/p\u003e\n\u003cp\u003eGeisha is one of the most prized varieties for its exceptional quality potential and intense, even perfumed florality, sweetness, and clarity. An Ethiopian heirloom first identified in the 1930s in the forests of Gori Gesha, it attracted global attention in 2005 when the Peterson family of Hacienda La Esmeralda won Best of Panama with a Geisha lot, and it is now heavily represented among Cup of Excellence winners.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is a Natural: cherries are dried whole, letting the fruit's sugars pass into the bean. The result is notably clean for a natural, with the marshmallow sweetness and violet aromatics Geisha is known for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet, bright, and aromatic: marshmallow cream and sugar sweep in first, enlivened by zesty clementine acidity and delicate violets. Not to be missed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍬 Marshmallow Cream 🍊 Clementine 💜 Violets\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"Filter \/ 125g \/ October 7th","offer_id":58993440620918,"sku":"MIRRA-SERVIO-GONZALEZ-GEI-NATURAL-FIL-125G-OCT07","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EC-SGPhoto2_9219d981-1f65-4677-974f-7610cb39fe62-cropped.jpg?v=1791978985"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/mirra_coffee.jpg?v=1787597659","url":"https:\/\/sigmacoffee.co.uk\/collections\/mirra-coffee.oembed?page=3","provider":"Sigma Coffee UK","version":"1.0","type":"link"}