Mikava Santuario CM Gesha - Colombia

ABOUT THIS COFFEE AND PRODUCER

From Kevin Doyle regarding this Gesha lot:

Sorted and selected coffee cherries undergo anaerobic fermentation (CO2) in sealed pressurized stainless steel or plastic tanks for 132 hour duration. Cherries are then placed on raised drying beds for about 4-6 weeks in a solar dryer. Raised beds are protected from direct sun to better control the drying process. Once drying is finished dried whole cherries are stored in oxygen barrier bags to undergo the resting stage.

Mikava Coffee is one of Colombia's most legendary producers with a set of small farms purely devoted to some of the highest quality coffee in the world. In 2019 they took first place in the Cup of Excellence with a Natural processed Gesha in a competition only won by washed coffees up to that point. In 2022 Shih Yuan Hsu (Sherry) took first place in the World Brewers Cup with the CM Natural processed Gesha from the Santuario lot from Mikava.

From their website:

Coffee and wine connoisseur Paul Doyle and his son Kevin found themselves steeped in inspiration and passion during a small trip to Colombia where they decided to buy a farm to grow and produce the most complex and flavorful coffee the world has ever known. Paul and his son Kevin only select and pick from the top 1% of coffee cherries from Bourbon, Typica, Ethiopian Heirlooms, Dwarf Gesha, and Sudan Rume trees grown on a whopping 14 acre(6 hectare) farm located just outside and overlooking the town of Marsella, Risaralda in the center of the Colombian Andes

WHY WE SELECTED THIS COFFEE

There are very few times where we encounter coffees so vibrantly loud and complex that it blows away everyone who tries it regardless of coffee knowledge or experience. The first time we cupped this coffee the raspberry candy and red fruit explosion immediately overtook all other coffees on the table.

Harry spent a long time looking for a showstopper coffee for us and delivered!. He states it’s “my most memorable coffee of 2023 pre green sourcerer ^_^”

We have luckily been able to pilot a few roasts of this coffee at our new cafe and the feedback from the community has been overwhelmingly positive. Now that we’ve had some experiments complete, we have dialed in a beautiful roast balance for this coffee, bringing out incredible raspberry candy sweetness with bright pomegranate like acidity and a delicate application of heat to retain red florals of hibiscus on the nose and in the linger while minimizing any funk.

This is truly a coffee that highlights both top tier colombian gesha cherries and a very unique fermentation process which turns up the volume to 11 on the most prized qualities on natural geshas. It’s one of my personal favorites for the year and something we have been absolutely thrilled to bring on to share with you all.

Despite the roast profile being closer by technical definition of an ultralight, we labeled this as a light roast as likely due to the heavier processing we prefer to start enjoying this coffee early at week 2 to catch its early peak. This coffee tastes great across many brew methods and extractions, highlighting the brighter red fruit acidity at lower extractions and candied sweetness at higher ones.