MIKAVA

COLOMBIA

MANDARIN, ORANGE, SWEET, CANDY, TROPICAL

PRODUCER : PAUL & KEVIN DOYLE
VARIETAL : GEISHA
PROCESS : CARBONIC MACERATION
REGION : MARSELLA, RISARALDA
ALTITUDE : 1940 to 2000 MASL

We first visited Paul Doyle and his Mikava farm in Marsella, Risaralda, three years ago, right when we were starting the roastery, and carried one of their coffees not long after. Now Mikava is coming back. Over the last few years Paul and his son Kevin have built the farm into one of the most used names in competition coffee, known above all for their carbonic maceration.

Paul came to see us in Prague about a year ago, and it was great to have him here again. We spent a day cupping with him and Kevin, working through twenty samples, and picked two clean, super sweet lots. This Geisha is one of them.

It is bright and sweet, almost like candy, with mandarin and orange up front and a tropical sweetness that carries through. This is a tiny release of just a few kilos: 50g boxes, only 80 of them.