UN076 - Mikava, Gesha CM Natural

Tasting notes

In the roaster’s words

Country of Origin: Colombia Variety: Gesha Process: CM Natural Altitude: 1750 mASL Mikava has gained acclaim throughout the world of coffee, winning national and international competitions. The coffees grown by Paul Doyle alongside his son, Kevin and their team. We visited the farm three years ago and have been buying their coffee since the beginning of Special Guests. This lot has undergone a natural carbonic maceration process. Once the cherries are picked, they are placed in seal tanks, the tank is then injected with CO2 and then monitored for PH and temperature throughout the fermentation process. Once finished, they are then transported to Marsella, and dried using a solar dryer, for as long as 60 days or the ideal moisture content is reached. In the cup, we found flavour notes of elderflower, passionfruit and peach compote. It's intense, fruit-forward and it's character is exactly what we've come to expect from Mikava - delicious.

Notes

Natural carbonic maceration process with cherries sealed in tanks injected with CO2, monitored for pH and temperature, then solar dried for up to 60 days.