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El Mirador is a natural Chiroso from Santa Isabel, Tolima, produced by Arsenio Sandoval.

Santa Isabel sits high in the northern part of Tolima, deep in the Central Andes of Colombia. The town itself is already positioned at serious altitude, while the surrounding farming zones stretch even higher towards the páramos and the snowline of Nevado de Santa Isabel. Cool air, volcanic soil and stable mountain conditions make this part of Tolima especially well suited to slow, structured coffee production.

Arsenio Sandoval was born into coffee. After inheriting part of his father’s farm, continuing the work came naturally. For years, he focused on traditional varieties such as Caturra and Colombia, chosen for their stability, adaptability and suitability to the local climate.

The farm is still family run. His children are also involved in coffee production, including his son Edward, who has become recognised for producing high quality parchment coffee through careful harvesting, controlled fermentation and uniform drying. Inspired by the results Edward achieved with Chiroso, Arsenio began incorporating the variety into his own production.

This lot brings together that family knowledge with a more precise and quality focused approach. Fully ripe cherries are selectively harvested before undergoing a controlled fermentation, then dried naturally in the cherry on raised beds. The cherries are turned regularly throughout drying to keep moisture loss stable and even, allowing the fruit sugars to integrate deeply into the cup.

The result is a natural Chiroso with clarity, sweetness and structure.

Expressive, layered and distinctly Colombian, with the floral and herbal character that makes Chiroso such a compelling variety when grown and processed with care.

If you’re brewing on espresso:
Choose the filter roast for an espresso with a higher complexity, acidity and a more-fruit-forward outspoken cup. We recommend choosing the espresso roast for a more full bodied, less fruit-forward and more classic, yet still complex, cup.
This depends on personal taste and who drinks it, we personally love a more fruit-forward cup with higher acidity and complexity so we always brew our espresso with the filter-roast.