Colombia: Mikava Santuario 604

Sensory profile: Lemon, blueberry, citronella, lemongrass, green tea, chamomile, cloves

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 Extended.

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

Mikava Santuario 604 comes from a six-hectare farm located in Santuario, a small town in the Risaralda department of Colombia, at the foothills of the Tatamá National Natural Park, an extinct volcano rising over 4000 meters. Founded in 2015, the farm sits between 1700 and 2000 meters above sea level, in a unique microclimate sheltered from adverse weather thanks to its position in a natural basin, with volcanic soils extremely rich in minerals.

At this farm, Mikava cultivates only Gesha, Ethiopian Heirlooms, and Sudan Rume, working with a meticulous approach that has earned the company numerous national and international awards, including the 2019 Cup of Excellencewith a natural Gesha that achieved the highest score in Colombian COE history.

Variety

This lot is composed entirely of the Gesha variety, originally from Ethiopia, renowned for its exceptional aromatic complexity, pronounced floral character, and crystalline sweetness, making it one of the most sought-after and awarded varieties in the world. Gesha is distinguished by its elegant structure, bright acidity, and its ability to express the unique characteristics of the terroir where it is grown.

Fermentation process

The natural lots undergo carbonic maceration in pressurized tanks for 6 days, followed by sun-drying for about one week before being moved to the Marsella farm for slow drying on raised beds (SASD) at controlled temperatures below 40 °C. Once they reach 10.5% humidity, the coffees rest in oxygen-barrier bags to stabilize the profile.

The cup

In the cup, it reveals a clear floral expression of jasmine and lavender, with fresh notes of green tea, peach, apricot, and hints of black tea. On tasting, it shows a crystalline sweetness, with notes of raspberry, sweet orange, and honey, followed by a finish reminiscent of blackberry and shades of red wine, supported by a lively acidity that ensures clarity even as the cup cools.

Best enjoyed as filter