Mikava

Description

Tastes Like: Yellow Florals, Meyer Lemon, Mix Berries

Origin: Marsella, Risaralda, Colombia

Variety: Gesha

Producer: Paul and Kevin Doyle

Elevation: 1,700 masl

Process: Hybrid Washed

Farm and Producer

Paul and Kevin Doyle operate Mikava's farms in Risaralda, Colombia. At the Marsella farm, coffee grows at approximately 1,700 meters with shade trees planted alongside the coffee.

Farm manager Noe works with the team on cultivation and daily farm operations. Mikava keeps its varieties and preparations separate, including this hybrid washed Gesha.

Variety

Gesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.

Processing

Mikava's hybrid washed method uses two fermentation phases. Selected ripe cherries begin in a controlled carbonic-maceration environment; after depulping, the coffee continues fermenting under controlled conditions.

The coffee then receives a light wash and dries slowly on raised, shaded beds. This sequence combines whole-cherry and depulped fermentation before moisture is gradually reduced during drying.

Text from Hydrangea Coffee Roasters' listing.