Benjamin Miranda

Select roast profile (Drip or Espresso) based on your brew method. Benjamin Miranda owns approximately 1.5 hectares of land in the village of Cielito, Santa Barbara. The extremely high elevation of his farm, combined with the volcanic soil of the Montecillos mountain range, contributes to the incredible complexity of his coffee. The premium gained from the high quality of his coffee has given Benjamin the ability to rebuild his own small mill station, where he can further increase quality by depulping his own coffee before transporting it to the local dry mill. In the cup, look for rich, sweet notes of plum, caramel, and Campari.