We are beyond excited to be partnering again with our good friends at Mikava Estates for this release. The amount of care they put into everyone of their coffees is immense and their coffees inspire us every time we drink them.
Mikava Estates was founded, with their first 6 hectare farm in 2013 in the Historic Colonial pueblo in Marsella, Risaralda. It was the fulfillment of a dream that began in the mid-80s when the Doyle family started a café and roastery in the Pacific Northwest. It was during a trip to Colombia that Paul Doyle and his son, Kevin, were inspired to follow their passion for distinctive coffee and decided to buy a farm and start growing and producing coffee.
Their first farm, Finca Marsella is a small farm located just outside overlooking the town and three active volcanos in the center of the Colombian Andes; Nevado del Ruiz, Santa Isabel and Nevado del Tolima.
This farm sits just below the La Nona Reserve protected forest between 1,710-1,792 meters above sea level with an average temperature around 66f. Planted here are 1.5 hectares of Bourbon and Typica coffee trees, 3 hectares of Gesha and Enano Gesha (also known as, Dwarf Gesha), and .5 hectares of Sudan Rume. The farm is dissected by a water way coming from the Reserve called Que Brada La Nona. A large portion of the farm and its borders are surrounded by protected forests. There is a unique micro-climate at Marsella that brings rain showers, thunderstorms, and cooling breezes, making this location exceptional for producing rare, distinctive, and award-winning coffee.
This coffee is apart of Mikava’s innovation series where they are pushing the boundaries of what coffee can taste like through meticulous picking, processing, and drying. For this lot, they hand picked the ripest gesha cherries, quickly placed them into sealed containers, and pumped in c02 to remove any oxygen; while in the containers they closely monitor temperature, rotating them if the core of the cherries starts to heat due to the fermentation. After the cherries have gone through this controlled low oxygen fermentation, they open the containers to be dried in a solar dryer, known as a Marquesina: multi-tiered raised drying beds where temperature and humidity are carefully controlled through diligent tending and turning daily by full-time staff.
Farmer: Paul and Kevin Doyle
Farm: Finca Marsella
Region: Marsella, Risaralda
Altitude: 1750 MSL
Process: Low o2 Natural
Taste: Blackberry, raspberry, tangerine, grape candy, port wine
Acidity: High intensity/bright
Sweetness: Medium intensity/round
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 360g out
2:00 – 2:15 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
1:15 – 1:30
Pour from 200 grams to 360 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Drain should end between 2:00 – 2:15 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
200 f temperature
High intensity blueberry acidity, fruit compote, heavy dried fruit sweetness