EL MIRADOR MICROLOT 250 GRAM
This is the one Alonso's proudest of. 50 years farming the same Colombian hillside, and this is the lot he wants you to taste.
Whole cherries, sealed and left to ferment for five days straight. The result? A cup so loud and fruit-forward it barely tastes like coffee. Ripe berries, tropical sweetness, syrup-thick body. Wild stuff.
- Grown: Finca El Mirador, Huila, Colombia, 1,600m
- Roasted: Netherlands
- Roast: Light
- Process: Anaerobic Natural, 120hrs
- Taste profile: Ripe red berries, tropical fruit, winey sweetness, syrupy body
We got one tiny lot. That's it. Once it's gone, it's gone, and it's going fast.
| HOW DO YOU BREW?: Beans |
| WEIGHT: 250 gram |
| FULL OR FRUITY?: Fruity |
| HOW BOLD?: Medium |
MICROLOT SUBSCRIPTION
Moreover, Microlots are always produced in a unique location, that particular spot high up on the mountain where the water flows freely.
A high-quality coffee with a distinctive flavor!
FIND OUT
| Weight | Shipping costs |
| 250 – 500 grams (letterbox package) |
€ 5 |
| 750 grams (letterbox package) |
€ 3 |
| 1+ kilo | € 6 |
| 2+ kilo | € 2 |
For those who simply can't wait:
Place your order before 3 p.m. and your coffee will be delivered to your doorstep the very next day.
We don’t deliver on Sundays and Mondays, so orders placed then will arrive a day later.
Even if we say so ourselves :)
Have questions? Then email hello@moyeecoffee.com and we will be ready to answer all your questions!
FIVE DAYS SEALED
That's how long these whole cherries ferment before drying, and it's why this Colombian micro-lot barely tastes like coffee. Think ripe berries, tropical fruit and a syrupy, winey sweetness. One tiny lot, roasted in the Netherlands. Once it's gone, it's gone.
MEET THE FARMER: ALONSO
Alonso Bustos has been growing coffee for over 50 years, and he's not stopping. He lives on Finca El Mirador with his kids and grandkids, and plans to be out on the farm every single day for the rest of his life.
His children talked him into trying specialty coffee back in 2017. Now his grandkids want in too. Three generations on one Colombian hillside, all chasing the same thing: a better cup.
PROCESSED
WHAT'S ANAEROBIC NATURAL?
Two things are happening here. "Natural" means the cherries dry whole, fruit still on the bean, so all that sweetness soaks straight in. "Anaerobic" means they ferment sealed up, with no oxygen.
Cut off the oxygen and the cherries break down differently. Different sugars, different acids, way bigger flavour. That's where the wild berry-and-tropical-fruit punch comes from. Five days locked in the dark, then slow-dried in the Colombian sun. Nothing rushed, nothing ordinary
MEET THE ROASTER: JOSE
Hold on, coffee roasted in the Netherlands? At Moyee?!
Yep. Almost everything we make is roasted at origin, in Africa, that's the whole FairChain point. But this little lot got roasted in NL by Jose, our head roaster and quality control guy. Think of it as a test run: Jose dials in the profile here first, then we move it to Africa where it belongs.
So this batch is a one-off. Roasted by Jose, in the Netherlands, just this once. Another reason once it's gone, it's gone.
PEACH • MANGO • BRIGHT ACIDITY
Expect a vibrant and juicy cup with notes of blackcurrant, caramel and ripe stone fruit. The Yellow Honey process creates a rich, syrupy body with balanced sweetness and soft acidity.
Country of Origin: Colombia
Region: Hula, Colombia
Altitude: 1600 m
Process: Anaerobic Natural
We take our music as seriously as we do our beans. Just as we want to give our farmers the recognition they deserve, we are also working with cutting-edge East African artists and studios like DARAJA to help bring their music to European and American streets. We continuously update our Spotify playlist. We hope to inspire you!
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