Colombia: Ombligon Floral Symphony

Sensory profile: Cherry, melon, rose, strawberry, raspberry, wild strawberry, blueberry

Variety: Gesha

Process: Natural with carbonic maceration

Origin: Santuario, Risaralda, Colombia

Altitude: 2000 m

Farm: Mikava (Paul & Kevin Doyle)

This is one of the two coffees that André used in competition at the Brewers Cup, together with the Gesha Santuario Reserve.

Yes, at first we wanted to keep it all for ourselves, but the joy of sharing it with those who can truly recognize such a special Gesha prevailed.

Origin

Colombia Mikava Santuario 2235 comes from the meticulous work of Paul and Kevin Doyle, in the volcanic hills of Santuario, Risaralda, at the foothills of the Tatamá National Natural Park. A terroir rich in minerals and biodiversity that gives the coffee a clean and luminous aromatic structure.

Thanks to its position in a natural basin, the plants enjoy a protected microclimate that allows slow and even cherry maturation, favoring the development of complex sugars essential for achieving an elegant and transparent Gesha in the cup.

Mikava cultivates exclusively Gesha, Ethiopian Heirlooms, and Sudan Rume, following a philosophy that combines craftsmanship with respect for the raw material. This approach has led to numerous international awards, including the 2019 Cup of Excellence with a record score of 92.71, the highest in Colombian COE history.

Variety

Gesha is one of the most prestigious coffee varieties in the world, renowned for its aromatic complexity, lively acidity, and crystalline sweetness. Grown in Colombia, it reveals a unique profile that combines the elegance of the variety with the mineral and climatic characteristics of Santuario’s terroir.

Fermentation process

For this Extended lot, Paul and Kevin chose a natural process with carbonic maceration in pressurized tanks for 20 days. This technique enhances bright acidity, silky body, and layered sweetness.

After fermentation, the cherries are sun-dried for one week and then transferred to the second farm in Marsella for slow drying in marquees on raised beds under shade nets, keeping the temperature below 40 °C in a process called SASD (Solar Aerobic Slow Dry). This method preserves both bean vitality and aromatic integrity.

The cup

At first sip, vibrant notes of cherry and ripe melon emerge, followed by the sweetness of strawberry and wild strawberry. Rose and raspberry add floral freshness, while blueberry completes the profile with a darker, juicier touch. Acidity is elegant, expressed in lactic, malic, and acetic forms; the body is medium and juicy, supporting a clean and persistent finish.

Colombia Mikava Santuario 2235 is not just a coffee, but an invitation to experience a unique sensorial journey, perfect for those seeking the balance between acidity, sweetness, and aromatic complexity in a carefully crafted Colombian Gesha.

Why choose this coffee?

Because life is too short to drink just any Gesha. Let yourself be surprised by a cup that tells the Colombian terroir in every sip.

Recommended brew method: filter