About Reserve Series - Colombia Mikava Santuario - 100% Gesha
Paul K. Doyle and his Mikava farms (Marsella & Santuario) in Risaralda are creating incredible, experimental Coffees that are winning multiple awards on the world stage.
High altitude Gesha cherries are carefully selected and undergo an extended carbonic fermentation, and "solar aerobic slow drying” (SASD) on raised beds. Floral, funky, juicy and intense.
How to brew
We normally lean toward filter brewing for the reserve series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
Tasting notes
Intense Jammy, Tropical, Funky
