Julius Meinl
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New! Limited Edition Coffee from Finca Miramar, El Salvador
About the coffee
Enjoy Julius Meinl's latest limited edition microlot specialty coffee, sourced from Finca Miramar in El Salvador. Experience notes of juicy peach and vibrant orange combined with rich dulce de leche. A creamy brightness from the anaerobic fermentation adds round lactic acidity, balanced by the cup’s syrupy body and lingering sweetness with a delicate floral touch.
This bourbon-variety coffee is grown on the slopes of the San Salvador Volcano at the Miramar farm in Santa Tecla, run bythe Alfaro family, fourth-generation coffee producers. The rich volcanic soils and cool microclimate provide ideal conditions for cultivating small-batch specialty lots.
After a 192-hour anaerobic fermentation, the coffee is naturally dried for 28–30 days, deepening its sweetness and enhancing its flavour notes.
Snapshots from Finca Miramar
Recipe to try: Japanese-style V60 Iced Coffee
This is a great method for coffee lovers to try, brewing hot captures the full flavour characteristics of the specialty coffee, then chilling over ice gives a refreshing finish.
Dose: 32.5 g coffee (ground slightly finer than you usually would for filter)
Yield: 500 ml
Ice: 200 g
Water: 300 g
Brew method
1. Place the ice in the decanter.
Tip: wet the filter paper under the sink using cold water to avoid heating the decanter.
2. Bloom with 97 g water (min. 45 sec), stir to ensure saturation.
3. Continue pour with remaining water, finishing between 2:30–3:00.
Tip: After the drawdown, swirl to melt any remaining ice.
4. Fill a glass with fresh ice, and pour over to serve.
See if you can pick the flavour notes - peach, dulche de leche and orange!
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