Mikava Coffee - Paul and Kevin Doyle - Hybrid Washed Gesha - Colombia

Description

Whole Bean Roast: Light Recommended Rest: 4-6 weeks from roast date Tasting Notes: passionfruit, strawberry yogurt, orange blossom Origin Details Region: Marsella, Risaralda, Colombia Elevation: 1700m Producer: Paul and Kevin Doyle, Mikava Coffee Process: Hybrid Washed Variety: Gesha ABOUT THIS COFFEE AND PRODUCER Coffee and wine lovers Paul Doyle and his son Kevin fell in love with Colombia on a trip and ended up buying a farm, inspired to grow coffee that’s full of character and flavor. On their 14-acre farm just outside the town of Marsella, Risaralda, in the Colombian Andes, they grow Bourbon, Typica, Ethiopian Heirloom, Dwarf Gesha, and Sudan Rume trees, carefully picking the best cherries to make truly standout coffee. Mikava has previously taken first place in the 2019 Colombia Cup of Excellence with a score of 92.71. They have also had their coffee used in multiple brewing competitions. Mikava’s hybrid washed process combines both natural and washed processes. Fermentation begins in whole cherry form. Then, at a controlled stage, the cherries are pulped and fermentation continues in mucilage. Finally the coffee is washed and dried in a shaded environment. WHY WE SELECTED THIS COFFEE Super excited to have Finca Mikava back on the menu, one of the most prestigious farms in Colombia. This release is a hybrid washed Gesha with incredible quality and that ever distinct Mikava style fermentation that feels both expressive and precise throughout the cup. The profile balances punchy tropical fruit with a high note of passionfruit with the clean elegance of a washed coffee. Orange blossom runs through the cup, giving a clean gesha floral structure, while a juicy strawberry yogurt note carries the fruit character across the entire presentation. There is a huge amount of complexity here between the fruit and florals, but everything stays composed and clear rather than overwhelming even though the processing kicks up the fruit qualities. It’s the kind of coffee that keeps opening up as it cools and rewards a slower cup. We are really stoked to have Mikava back.