Sumatra Dry Process Kerinci Pendekar
An atypical flavor profile for Sumatra, with complex fruit flavors like freeze-dried berry, fig jam, date paste, and dried tamarind, with earth-toned cocoa, sarsaparilla, creamy body, and aromatic wood note in the finish.
Region: Gunung Tujuh and Kayu Aro, Mount Kerinci
Variety: Ateng, Jember, Tim Tim
Altitude: 1400-1500 masl
Processing: Dry Process (Natural)
Certification: Farm Gate
Finca Miravalle is owned by Luis Duarte and is located in Apaneca, Ahuachapan, not too far from the Santa Ana volcano. It's part of a much larger group of coffee plots, a few of them demarcated by cultivar separations, and the larger plots a mix of cultivars. Duarte has kept his farm planted in Bourbon and Pacamara for the most part, despite the susceptibility to leaf rust. Many farmers are replanting with disease-resistant varietals. Still, Luis Duarte has chosen to continue with these cultivars because of the commonly held belief that they taste superior to most disease-resistant hybrids available and manage to prevent leaf rust and fungal outbreaks with good farm practices (proper space between plants, regular pruning, cleaning beneath the trees, directive spraying, etc.). Miravalle is perched on the verdant slopes of the Apaneca-Ilamatepec mountain region at 1500 meters above sea level. I like to think of it as a "flexible" coffee that produces a nice balanced brew at almost any roast level.
Description from Coffee Shrub.