Five farms,
one roastery.
Sofia was the first Mireles in three generations who did not want to farm. She wanted to know what happened to the coffee after it left.
Ten years of pulling espresso and learning to roast in Austin taught her what she did not like. By the time the family's coffee reached a cup in the States it had passed through exporters, importers and brokers. Some of it was blended away. Some of it was roasted so dark that one farm tasted like any other. The people drinking it never knew who had grown it.
So the cousins took it the whole way themselves. In 2024 Sofia opened the family roastery in Austin with one 12 kg roaster. Green coffee arrives from each farm after its harvest, and she roasts every lot herself.
How we roast
Lightly, and to the farm rather than to a house style. A Guatemalan should taste like Huehuetenango and a Colombian should taste like Huila. The one exception is our dark roast, which we take further on purpose because it is built for espresso and for milk, and even then Sofia stops well before the roast starts talking over the farm.
When we roast
On the shelf beside the roaster sits the copy of Aurelio's notebook that Tomas wrote out by hand in 1987, the one that travelled north with him to Guatemala. Sofia adds her roast notes in the back pages, under her grandfather's rainfall records.