This Ireme coffee is an experimental single-origin from Rwanda. Origin: Macuba, Nyamasheke, grown at 1600–2100 masl. Producer: Gasharu CWS, Valentin Kimenyi (Single Farm). Variety: Red Bourbon. Process: Natural, anaerobic. The lot underwent 72 hours of anaerobic fermentation before drying on raised beds for about 25–30 days. Tasting notes include intense berry aromas with blueberries, raspberries, candied orange, and hints of coconut praline.
Located in Zurich, Miró considers itself a Manufactura de Café, or coffee factory, where the focus is on true craftsmanship. Founded by brothers Daniel and David Sanchez, they meticulously source unique lots from around the world. Their roasting philosophy aims to create vibrant, clean, and memorable coffee experiences that highlight each bean's origin.
