Edwin Mazorra grew up working alongside his father at Miraflores, a small farm in the highlands of San Agustín, Huila. When the family decided to move from commodity to specialty coffee, they chose Pink Bourbon — a variety known for its complex cup and demanding agronomy.
Today Edwin manages Miraflores in his father's name, with the whole family involved in the daily work. The lot is processed as a 15-day Honey, with attention to soil health, water conservation, and a small forest reserve on the farm that provides natural shade and clean water.
The result is a balanced, delicate Honey Pink Bourbon that shows Huila at its best: gentle floral aromatics, soft acidity, and a clean honey-driven sweetness.
When Edwin Mazorra decided to transition from commodity coffee to specialty coffee, he did so with the technical and strategic support of InConexus. The Miraflores farm, owned by Edwin's father, was once dedicated only to commodity production; today, with Pink Bourbon and meticulous post-harvest care, it produces high-scoring specialty lots. Edwin manages the farm with his family, protecting a forest reserve that provides natural shade and clean water, and continues to refine processes and expand varietals — building Miraflores as a farm rooted in sustainability, innovation, and specialty coffee excellence.
Country, Region
Colombia, San Agustín, Huila
Owner
Edwin Mazorra
Area
3 hectares
Elevation
1840 MASL
Environment
Microclimate 319 ecotope
Soil
Loamy-clay to clay soil, sectors gravelly, volcanic ashes, high susceptibility to erosion. Shade practices.
Rinse the paper filter thoroughly with hot water, warming brew vessel
Discard rinse water in a vessel and the brewer
Add coffee to the brewer and place it on the scale
Ensure even bed by shaking side to side gently
Start the timer and pour 30g of water (The Bloom)
Stir in a cross motion 5 times back and forth and left to right
Make sure all coffee grounds are saturated
When the timer is at 0: 30, start the second pour
Pour an additional 80g of water in a circular motion
Take care not to pour directly on the paper filter
At 1: 00 on the timer, pour an additional 140 g of water
Aim to complete your pour at 1: 15 on the timer
Your total brew contact time should be 2: 00-2: 30 minutes
If your brew is too long, use a coarser grind setting
If your brew is too short, use a finer grind setting
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