Almost a decade ago, we fell in love with Danilandia, a coffee that hailed from the side of the Tecuamburro volcano in the southwestern corner of Guatemala. The cup was sweet custard with a velvety mouthfeel that we couldn't forget. We tried unsuccessfully for many years to buy Danilandia again but alas, we were star-crossed. Each time we visited our good friend and producer, Luis Pedro Zelaya, we asked about the Danilandia and about any other coffees from Tecuamburro, and every year, Luis Pedro said he was working on finding some other gems from this magical region. Last year, he succeeded with the Miramundo, and this year, we had the good fortune of tasting and loving Danilandia's next of kin. Miramundo is a labor of love--owned by Javier Fernandez and managed by Luis Pedro, the coffee shrubs grow between 1500-1700 meters in the notable volcanic soil of the Pueblo Nuevo Vinas region near Tecuamburro. Miramundo's remote and rustic locale means that the bourbon, caturra, catuai and venecia varieties that comprise the farm must be transported to the neighboring Santa Ana wet mill for the first stage of processing. From there, they travel again to Luis Pedro's dry mill, Bella Vista, for parchment removal and careful density and color sorting.
Luis Pedro is one of the most revered and respected producers and exporters in Guatemala and he tends the Miramundo shrubs like beloved house plants--pruning, shaping, ensuring proper light, shade and nutrients. Unsurpassed in his knowledge, experience and passion for growing and processing coffee, we knew that Luis Pedro would be shepherding the Miramundo through all of its travels with great care.
The custard and the velvet are here. Figs, dried cherries and candied oranges too, in a remarkably clean, sweet cup. Tecuamburro's soil shows itself in a certain density and depth and there's fruit leather in the sweet finish. We're so thankful to Danilandia for showing us what could be possible in a coffee from this region. And thankful to Luis Pedro and Miramundo for bringing those possibilities into reality in our roastery once again.