Madrid Drop
This coffee was roasted for the Madrid Coffee Fest.
It is part of a selection that we have chosen to truly represent us.
It is now available online, in limited quantities,
with a special 30% discount.
For us, coffee is something to drink.
Not wasted.
Sensory profile: Lemon, blueberry, lemongrass, lemongrass, green tea, chamomile, cloves
Variety: Gesha
Process: Natural with carbonic maceration
Origin: Sanctuary, Risaralda, Colombia
Altitude: 2000 m
Harvest year: 2024
Company: Mikava – Paul & Kevin Doyle
The Mikava Santuario Reserve is one of two coffees that Andrè brought to the 2025 Brewers Cup , along with the Gesha Santuario Extended.
A coffee created for competition, but shared with those who seek Gesha in its purest form: transparent, luminous, and complex.
Origin
The lot was born on the Mikava farm in Santuario , in the department of Risaralda , at the foot of the Parque Nacional Natural Tatamá .
A small six-hectare finca, founded in 2015, extending between 1700 and 2000 meters on mineral-rich volcanic soil.
The position in a hollow creates a stable and protected microclimate , with ideal temperature variations for the slow and complete ripening of the cherries.
Mikava grows exclusively Gesha, Ethiopian Heirlooms and Sudan Rume , crafting each batch with scientific rigor and artisanal sensitivity.
An approach that has made the Doyle family famous, leading them to win the Cup of Excellence Colombia in 2019 with the highest score ever recorded in the history of the competition.
Variety
Gesha is a noble and legendary variety, originally from the Ethiopian forests.
Recognized for its complex florality , crystalline sweetness and elegant acidity , it is able to uniquely interpret each terroir in which it grows.
At Santuario , Gesha Mikava reflects the strength of the volcanic soil and the purity of the mountain climate, delivering a combination of freshness, precision and aromatic depth in the cup.
Fermentation process
The Santuario Reserve follows a natural process with six-day carbonic maceration in pressurized tanks , where temperature and CO₂ concentration are constantly monitored.
This controlled fermentation favors the formation of bright aromatic esters , accentuating the sweetness and floral expressiveness.
Next, the coffee is sun-dried for a week , then transferred to the Marsella finca for slow drying on raised beds , in a SASD (Solar Aerobic Slow Dry) system.
Throughout the process, the temperature remains below 40°C to preserve the integrity of the bean.
Once the humidity reaches 10.5% , the coffee rests in bags with an oxygen barrier , where it slowly stabilizes its aromatic complexity.
In the cup
The cup is clear, bright and floral.
Lemon, lemongrass and lemongrass emerge on the nose, accompanied by green tea, chamomile and cloves .
On the palate , blueberry and sweet citrus fruits combine, supported by a vibrant acidity and a clear, persistent sweetness .
It is a Gesha that moves between freshness and depth , maintaining transparency even when cupped cold.
Why Over Your Limits
Because it represents the light of the Colombian Gesha in its most elegant form.
Because it shows that precision and sensitivity can coexist in the same cup.
Santuario Reserve is a coffee to be savored slowly, capable of delicately revealing the voice of an extraordinary terroir.
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