Roasteries / Miró
Miró
Zurich, Switzerland
miró manufactura de café is a Zurich roastery and café founded in 2013 by the brothers Dani and David Sanchez, after Dani got hooked on specialty coffee in Australia. It started with a 5 kg Probat in a disused suburban garage and a coffee truck; the café moved from Bederstrasse to Butzenstrasse and, in 2018, to Brauerstrasse 58 — today the flagship café, roastery and training lab where the miró Masterclasses run. There are further shops at Kreuzplatz and two in Zurich main station, plus the miró truck at ETH Hönggerberg. The seasonal coffees are mostly organic and fair trade, some direct trade, and roasted fresh every week.
9
coffees
Switzerland
base
Locations
Miró – Brauer
Brauerstrasse 58, 8004 Zürich, SwitzerlandMon–Fri 08:00–17:30 · Sat–Sun 09:00–17:00 (no laptops at weekends)
Miró – Kreuzplatz
Kreuzplatz 11, 8032 Zürich, SwitzerlandMon–Fri 06:30–18:30 · Sat 08:00–17:00 · Sun 09:00–16:00
Miró – Passage Bahnhofstrasse
Zürich HB, Passage Bahnhofstrasse (level -2), 8001 Zürich, SwitzerlandMon–Fri 06:00–21:00 · Sat–Sun 07:00–20:00
Miró – Passage Sihlquai
Sihlquai 1, 8001 Zürich, SwitzerlandMon–Fri 06:00–21:00 · Sat–Sun 07:00–20:00
Coffees
9 coffees
Miró's first direct trade, blended from six farms after a visit to the B Corp exporter SanCoffee. Chocolate-forward for espresso and cappuccino.
Chocolate, Nut, Honey
An elegant organic natural from the family farm Khalid Shifa runs with his brother, sun-dried three weeks on raised beds. Blood orange, red berries and stone fruit over a honeyed, silky body. Its seedlings came from the Choche forest via Khalid's grandfather. For filter.
Elderflower, Blood orange, Earl Grey
An organic microlot from Mirelly's 2-hectare farm, via the young-grower cooperative Norcafé Peru. Includes Marshel, the Bourbon mutation behind Peru's 2019 Cup of Excellence winner. For espresso.
Pear, Macadamia, Muscovado
A solvent-free decaf from Chiapas smallholders, decaffeinated with mountain water by Descamex. Brown sugar and dried fruit as espresso; dulce de leche with milk.
Caramel, Maple syrup, Dried figs
New harvest of Miró's favourite Rwandan: Gasharu's experimental Ireme lot, fermentation closely monitored for depth. Intense berries, candied orange, crisp acidity and a coconut-praline finish. For filter.
Blueberry, Orange jam, Rum
A fresh harvest from Alexander Vargas, 20 years into specialty coffee in Los Olivos, Palestina. Anaerobic natural Red Bourbon: juicy, bright and clean, with a heavy, silky body for filter and espresso.
Papaya, Dark chocolate, Maraschino
From Muchagara, opened in 1959 and the oldest processing factory in Kirinyaga, part of the ~1,700-member Baragwi FCS. Fermented 16–24 hours, washed, soaked another 16–18 hours and sun-dried on raised beds for 21 days. Blackberry and cassis open into red berries, plum and grape, with acidity that shifts from citric to malic as it cools. Source: mirocoffee.co (roaster’s own copy).
Blackcurrant, purple grapes, plum
A smooth, classic organic espresso from COMSA, the Marcala organic cooperative founded by 60 farmers in 2001. Nutty and chocolatey with a spark of citrus and a creamy finish.
Hazelnut, Orange jam, Cocoa
Miró’s first Indonesian coffee: a Gayo lot from Kenawat in northern Sumatra, combining coffees from Fahman Yoga’s farm and neighbouring producers grown under shade trees. Fermented seven days in an airtight tank before washing. Expect cantaloupe aromas, candied mango and pineapple, a velvety body and a dried-fruit, chocolate finish. Source: mirocoffee.co (roaster’s own copy).
Prunes, dried mango, cacao nibs