Miguel Luna FARM: La Falda

ALMOND / STONEFRUIT / WINTER SPICE

THIS COFFEE HAS SOLD OUT

This coffee has now sold out, which means we've moved onto the next coffee in the series. You can click below to learn about the coffee that is on sale now.

The second coffee in our Short Stories series if from Miguel Luna, who runs the La Falda farm with his wife and brother.

Miguel is the youngest of the three farmers involved in our series and it shows in his boundless enthusiasm and energy for coffee production and processing. Softly spoken and quite shy most of the time, he comes alive when talking about his farm, as we found when we visited him in late 2016.

He couldn't stop telling us about his plans and what he wanted to change, improve and fix as we walked around his holdings. Top of his list is improving his brick and concrete fermentation tanks and adding plastic floatation tanks, which will be much quicker and easier for him to clean, letting him spend more time tending to other parts of his farm.

The biggest challenge Miguel faces however is geography - his farm is located on a group of very steep slopes and is surrounded on all sides by wild, natural forest. This makes every part of coffee cultivation and harvest a harder and more manual process as it simply isn't possible to get much machinery up onto the farm. He even still relies on a horse to transport his picked cherries to his wet mill, as cars and Jeeps aren't able to access his fields.

What the steep slopes do provide however is a unique microclimate that makes the coffee produced here very special. The high altitude leads to a cooler average temperature too, lengthening the maturation period the coffee goes through, which improves cup flavour and balance.

Miguel compliments this unique microclimate with innovative, modern production and processing techniques. He floats his cherries just after picking to filter out substandard fruit, a processing step sometimes overlooked in Colombia. He also dry rather than wet ferments his hulled beans, which saves him water and emphasises the fruity characters in his beans. The result is a fantastic coffee, which shows how much can be achieved when young, enthusiastic coffee farmers push their craft forward using techniques from around the world.

ESPRESSO BREW GUIDE

Grown at 1,700m, Miguel Luna's beans produce an espresso with a delicate balance between body and acidity. We love the light stone fruit aromas that are released from this coffee during brewing, and you can see these on the palate too, along with lovely almond flavours.

When brewing this coffee, it's all about maintaining that balance between the sweetness and acidity in the beans, so we'd start with our normal 1:2 coffee in to coffee out ratio. While we wouldn't suggest deviating too far from this, you could play around with grind size a little to make sure you're espresso is as balanced as possible - a smaller grind will extract more (so more sweetness and body) whereas a coarser grind will extract less.

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