Mikava Coffee

Gesha Espresso Blend, perfect for espresso lovers, though it's sure to impress on an auto drip machine or filter pour over. This blend combines our Gesha coffee with other varieties grown on our farms. With a balance of  sweetness and bright citrus acidity , this blend offers a candy like profile, delivering an orange and raspberry chocolate flavor. Expect chocolate-covered fruits, subtle florals, and a lingering aftertaste.   Source: mikava.coffee (roaster’s own copy).

Red berries, orange peel covered in milk chocolate

Gesha Hybrid is our double-phase washed process that begins after the cherries are carefully hand-selected at peak ripeness. The cherries ferment under controlled carbonic maceration, developing until they reach the ideal moment to be pulped. Once pulped,  the coffee continues fermenting in the same controlled environment before receiving a light wash and moving to raised, shaded beds for a slow and even drying phase. In the cup, expect balance, clarity, refined sweetness, and layered floral–tropical character. Source: mikava.coffee (roaster’s own copy).

Picked in August at the very beginning of our harvest, this micro lot of Red Bourbon surprised us from the first cupping. We have known Red Bourbon through a very different expression. Our natural process brings a deeper, richer fruit character. This Washed Carbonic Maceration revealed another side of the variety - bright, floral and distinctly tropical. Source: mikava.coffee (roaster’s own copy).

This Tabi lot follows a two-stage washed process beginning with whole-cherry fermentation in an anaerobic environment. Once the cherries reach the ideal point, they are pulped and the coffee continues fermenting in its own mosto before being washed. Drying is carried out slowly in a dark, temperature-controlled room to ensure an even, slow and consistent drying stage. In the cup, expect a Tabi with more body and depth, showing notes of ripe plum, cacao-nib chocolate, and a bright citrus acidity. Source: mikava.coffee (roaster’s own copy).