El Mirador

Deeper Dive: Yessss back to Bolivia! First up in this pair of lots we're featuring from El Mirador. This exceptional farm is owned by the Mamani family, who’ve farmed coffee in the La Paz region for over 50 years. This small lot was processed anaerobically, resulting in a syrupy & fruity cup.

Produced by the Mamani family in the La Paz region of Bolivia, El Mirador represents the evolving landscape of South American specialty coffee. This lot is processed using anaerobic techniques, a method that involves fermenting coffee cherries in an oxygen-free environment to influence the final cup profile. While anaerobic processing often results in intensified sweetness and complex acidity, the specific character of this coffee is defined by the Mamani family’s careful oversight. Roasted by Single O, the coffee is noted for its syrupy body and fruity profile.

When evaluating such distinct lots, tasters often find it helpful to reference the flavor wheel to identify the specific nuances within the fruit-forward spectrum. Because anaerobic fermentation can significantly alter the cellular structure of the bean, these coffees frequently exhibit a heavier, more viscous mouthfeel compared to traditional washed counterparts. El Mirador serves as a compelling example of how regional terroir and innovative post-harvest practices intersect to create unique sensory experiences.