A Micro-Release and a very rare treat!
This lot was a standout from the samples that Paul and Kevin Doyle were kind enough to send me but there was only a tiny amount available, really tiny, but we bought it anyway. (Don’t worry, if you miss out on this one we have a much larger quantity of a different Gesha from Mikava we will roll out very soon.)
This dry-processed Gesha lot comes from their farm in Marsella, Risaralda, a region know for its rich volcanic soil and steady rainfall. The coffee has undergone Carbonic Maceration — Cherries are placed in bioreactors and C02 is injected and then the coffee dried for four weeks. (A recent study in Colombia found that the addition of CO2 during fermentation has a significant positive effect on a coffee’s complexity and sweetness.)
Once dried, the coffee is rested for a minimum of one month before hulling and hand sorting.
An expressive and nuanced cup filled with tropical fruit like papaya and guava with honeydew melon and strawberries. Similar in style and vibe to the natural coffees we have offered from Panama’s Hacienda Esmeralda the last two years (so if you loved that those you will love this one too!). Compared to the Esmeralda, this one leans more toward fresh kiwi and is perhaps a tad brighter.
If you are buying the 50 gram tin of this coffee, you may want to refer to our brewing guide to reference as a starting point.
Roasting on 3/24 and shipping on 3/26.
A Micro-Release and a very rare treat!
This lot was a standout from the samples that Paul and Kevin Doyle were kind enough to send me but there was only a tiny amount available, really tiny, but we bought it anyway. (Don’t worry, if you miss out on this one we have a much larger quantity of a different Gesha from Mikava we will roll out very soon.)
This dry-processed Gesha lot comes from their farm in Marsella, Risaralda, a region know for its rich volcanic soil and steady rainfall. The coffee has undergone Carbonic Maceration — Cherries are placed in bioreactors and C02 is injected and then the coffee dried for four weeks. (A recent study in Colombia found that the addition of CO2 during fermentation has a significant positive effect on a coffee’s complexity and sweetness.)
Once dried, the coffee is rested for a minimum of one month before hulling and hand sorting.
An expressive and nuanced cup filled with tropical fruit like papaya and guava with honeydew melon and strawberries. Similar in style and vibe to the natural coffees we have offered from Panama’s Hacienda Esmeralda the last two years (so if you loved that those you will love this one too!). Compared to the Esmeralda, this one leans more toward fresh kiwi and is perhaps a tad brighter.
If you are buying the 50 gram tin of this coffee, you may want to refer to our brewing guide to reference as a starting point.
Roasting on 3/24 and shipping on 3/26.
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