La Miel
Yulisa Ester Carhuallocllo, award-winning young coffee producer and her husband Jeremías Chinguel Huancas founded their farm La Miel with the goal of improving the quality and value of the coffee they produce through controlled agronomy and meticulous processing. The farm is named after the bees they keep, which produce honey and help to pollinate the coffee blossoms as well as the vituca, guava and orange trees growing there. La Miel grows both traditional varietals such as Bourbon and Caturra, with smaller exotic selections like this Gesha.
Yulisa and Jeremia's commitment to quality clearly shines through in this cup. We taste a clean, delicate body with notes of mandarin and floral honeysuckle, and a lingering silky mouthfeel.
Varietal Gesha
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Sorting Level
5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Gesha
Perhaps the most distinguished variety: gesha represents a caliber of coffee that exists at the highest level in terms of quality. This variety was originally collected from coffee forests in Ethiopia in the 1930s.