Finca Miraflores

The story of Miraflores is one of resilience and renewal. After its founding in 2002, the farm faced a major setback. Between 2011–2013, when Peru’s coffee sector was devastated by coffee leaf rust the couple faced ruin. Rather than retreat, the Finca Miraflores team used the crisis as an opportunity to rebuild with intention. By 2016, they began shifting toward specialty production, embracing exotic and high-demand varieties. Starting in 2019, Finca Miraflores expanded its genetic diversity with Geisha, Typica, Bourbon, and Java, along with the adoption of rigorous post harvest protocols and anaerobic fermentation.

Today, Miraflores is known for its consistency. Each lot follows strictly controlled processing standards and its terroir-driven identity. Sandy loam soils, cool temperatures (16–20°C), and healthy annual rainfall (1,200–1,800 mm) promote slow cherry maturation, allowing each variety to fully express itself with clarity, structure, and distinctive sensory character. Harvesting takes place from July to October.

Honey Processing

Honey processing blends characteristics of washed and natural methods, resulting in coffees that are often sweet, fruit-forward, and syrupy while still maintaining clarity. Instead of fully removing the mucilage, the sticky fruit layer is left on the parchment during drying. As the coffee dries, the sugars in the mucilage caramelize, imparting depth and sweetness.

At Finca Miraflores, this Honey Bourbon micro-lot underwent selective handpicking followed by a 12 hour pre fermentation in water, flotation, and depulping. The parchment -still coated with mucilage - is then dried for approximately 30 days in solar dryers before resting an additional 30–45 days. This slow, controlled drying process ensures even moisture reduction and preserves the delicate aromatics of the Bourbon variety.

Bourbon Variety

Bourbon is one of the foundational heirloom varieties of Arabica coffee. The variety is prized for its balance, sweetness, and refined acidity. Originating on the island of Réunion (formerly Bourbon Island), the variety spread widely throughout Latin America, where it developed a reputation for high cup quality and adaptability in high-altitude environments.

Typical Bourbon flavor profiles include red fruit, florals, caramelized sugars, and a rounded, velvety mouthfeel. At higher elevations - such as Finca Miraflores’ 1,945 masl plot - Bourbon often expresses enhanced complexity, gentle brightness, and a clean, textured sweetness. In honey processing, these traits intensify, producing a cup that is both structured and expressive.