Miguel Ortiz

A SHINING PARADIGM OF THE MICRO-REGION OF SANTA BARBARA

Miguel Ortiz is a native of Santa Barbara and a lifetime coffee farmer operating his farm, La Guinellera, alongside his wife and children in a true family business. The very first producer we worked with out of Santa Barbara, Miguel is viewed as the patriarch of Las Flores,and drives the quality in the area. We met him on our initial visit to this increasingly famous micro-region and knew that his coffee was a showcase of what makes this region so unique. The climate is cool, making the harvest one of the later ones we find in all of Central America. During harvest, a team of 10-15 people - mostly family - harvest the cherry. After harvest, the coffee is first dry fermented for 16 hours. The coffee then moves to a parabolic dryer, a specialized tool that utilizes solar power for drying agricultural products, for roughly 7 days. In this year’s harvest, expect a balanced body with notes of clementine, cherry, and cinnamon.