Located in the “Zone Cafetera” in the mountains of Risaralda Colombia, Mikava is a coffee estate with two 6-hectare farms owned by father and son, Paul and Kevin Doyle. One near the town of Santuario and the other near Marsella. Mikava is renowned for its award-winning coffees including the 2019 Cup of Excellence winner. Mikava’s focus is the gesha variety but also produces various other varieties including red bourbon, Ethiopian heirlooms, and sudan rume. Sanuario’s beautiful scenery is surrounded by native vegetation that includes plantains, lemon, guava, and bamboo.
Mikava has strict harvesting standards, only picking cherries that are over 20 brix (brix is a measurement of sugar concentration). After picking, they do laborious hand sorting making sure any over ripe, broken or defected cherries have completely removed and allocated to other lots.
Once all the sorting has been completed, they gather all the cherries, places them within sealed cO2 filled containers for 45 hours. This is known as Carbonic Maceration, they have mastered this process and it is apparent in the cup. In carbonic maceration, the cherries are put into a perfect environment for the growth of lactobacillus, which use the sugars in the cherries to produce lactic acid, which is why it’s so important that they use only the highest sugar content cherries for these lots. This lactic acid as well as various other esters, alcohols, and phenols produced by the lactobacillus and wild yeast that are present, are what add to the complex flavor profile of the coffee. After these 45 hours are complete, the cherries are removed from the containers and are briefly dried, to ensure no fungus has the chance to grow, this is important in keeping the coffee exceptionally clean. Once that coffee has dried out, they are put back into a container for a second fermentation stage, this time they are exposed to oxygen, this is important as it focused on the growth of a second bacteria strain called acetobacter. Acetobacter is a unique bacteria strain, as it does not feed on sugar like most but instead it uses alcohol and instead of producing lactic acid it produces acetic acid (also known as vinegar). Acetic acid can add a lot of complexity and enhance the fruitiness in coffee but can also overpower and make the coffee unbalanced if not done correctly. Because of this, they only ferment it like this for a few hours before returning it to the raised beds to dry again.
Mikava has a 4-tiered rack system, in a solar dryer (think greenhouse) that they can control the humidity and temperature using intake and exhaust fans, ensuring the coffees never go beyond 100f, as they have found this degrades the flavors of the coffee. These solar dryers are essential in drying natural processed coffees in Colombia due to the constant rain and high humidity during the drying season. While they are drying in these solar dryers, they are turning the coffees meticulously, multiple times a day, to ensure the coffees are dried as even as possible. This process takes 40 days to get down to the moisture content they are comfortable with which is twice the average drying time for naturals. They do this to enhance the decadent and articulate fruity flavors of the coffee. Once the coffee is done drying, it is stored in a temperature-controlled warehouse, where it rests for 60 days minimum. After is has fully rested and stabilized it then gets milled and hand sorted to remove 100% of the defects leaving it immaculate.
Paul and Kevin go above and beyond on every step to ensure his coffees are the best they can be. This is apparent when drinking his coffee, they are exceptionally clean, complex, balanced, aromatic, and sugary. We are proud to work with Mikava Estates, they are raising the bar and passionately driven to producing the best coffees in the world.
This coffee tenders a beautiful bouquet of aromatics including raspberry, grape, blueberry, and sugary sweet. Followed by intense flavors of raspberry, sweet orange, plum, blueberry, concord grape, blackberry, sangria, oolong tea, and a candy like sweetness.
Farmer: Paul & Kevin Doyle
Farm: Mikava Estates
Altitude: 2000 meters
Process: Natural Carbonic Maceration
Taste: Raspberry, blueberry, lemon, red wine, jasmine, white tea, silky body
Aromatics: Raspberry, jasmine, blueberry jam, sugary
Pair this coffee with:
Fresh fruits or a dark chocolate bar
Vanilla ice cream
A coffee lover
Recommended Brewing Method:
This coffee can be brewed many different ways for different flavor profiles as it is versatile. If you want to explore this coffees many flavor profiles we recommend you trying out a few of these different recipes!
15g in – 240g out
2:15-2:30 brew time
Medium – Fine
Using the Kalita wave with the ratio above, dose out your coffee and grind it medium fine but closer to the fine side, we were 2 steps down from our normal filter grind settings. Make sure you have water that is 208f+ and pre-wet your Kalita filter in the brewer. After you have discarded the water in the server add the coffee and tare your scale. Start your bloom and start the timer, pour 50 grams of water, pick up your Kalita and give it a little swirl, this allows for any channels that may have been formed to break down, as well as helps saturate the grounds evenly. Once 30 seconds have passed, pour again up to 150 grams from 30 seconds to 45 seconds. Let drain for 20 seconds, then start pouring your final pour up to 240 grams from 1:05 to 1:20. Let drain fully and your total drain time should be between 2:15 – 2:30.
This recipe will yield a heavy bodied cup that has luxurious and silky mouthfeel, the sweetness will be dense and sugary like a pie filling, the acidity will be subdued in the hot cup but will become more and more present as it cools. The flavors will full of dark berries like blackberry and blueberry, as well as raspberry and strawberry, there will be a rich back bone of dark chocolate and red wine.
15g in – 240g out
2:30-2:45 brew time
Using the Kalita wave with the ratio above, dose out your coffee and grind it medium, we were at our normal filter grind settings. Make sure you have water that is 208f+ and pre-wet your Kalita filter in the brewer. After you have discarded the water in the server add the coffee and tare your scale. Start your bloom and start the timer, pour 50 grams of water, pick up your Kalita and give it a little swirl, this allows for any channels that may have been formed to break down, as well as helps saturate the grounds evenly. Once 30 seconds have passed, pour again up to 150 grams from 30 seconds to 55 seconds. Let drain for 30 seconds, then start pouring your final pour up to 240 grams from 1:15 to 1:35. Let drain fully and your total drain time should be between 2:30 – 2:45.
This recipe will yield a medium – round bodied cup that has mouthwatering and clean mouthfeel, the sweetness will be round and syrupy, the acidity will be bright but round in the hot cup but will become more and more juicy as it cools. The flavors will have sweet citrus upfront reminded us of lemonade followed by berries like blackberry, blueberry, as well as raspberry. At different parts of the cup, we were tasting watermelon, and floral notes of jasmine, orange blossom and hibiscus, this is all tied together with a round hard candied sweetness, almost like a jollyrancher.