Emerald Series: Flor de Caña

When Edwin Mazorra’s father first acquired Miraflores, the farm was producing commodity coffee under difficult conditions. The land was exhausted, the infrastructure limited, and the future uncertain. Over time, the family began rebuilding the property slowly and intentionally, restoring the soil, reworking cultivation practices, and planting varieties capable of expressing greater depth and complexity.

For Edwin, coffee became more than inheritance. It became a craft shaped through observation, discipline, and a growing understanding of how environment, process, and stewardship influence the final cup.

The Shift Toward Precision

A turning point came with Pink Bourbon. After witnessing the potential of the variety through neighboring producers, Edwin began transitioning portions of the farm toward more quality-focused cultivation. Pink Bourbon demanded a different level of attention. Greater spacing, careful nutrient management, and a more delicate balance between productivity and cup quality became essential.

That shift ultimately transformed the philosophy behind Miraflores itself. Coffee was no longer approached through volume, but through refinement and expression.

Flor De Caña undergoes an anaerobic honey process that builds density and sweetness while preserving clarity throughout the cup.

The profile opens with ripe mango and saturated tropical fruit characteristics before soft floral notes of honeysuckle begin to emerge. As the coffee cools, a rounded caramel sweetness creates structure and warmth without muting the vibrancy of the varietal.

Sections of protected forest remain integrated throughout Miraflores, creating natural shade coverage while preserving the stream that moves across the property. Edwin continues to approach the farm with long-term sustainability in mind, understanding that exceptional coffee begins with the health of the surrounding environment. That relationship between land, cultivation, and process remains present in every stage of the coffee..