Colombia - Finca Mikava Geisha

Colombia - Finca Mikava Natural Geisha

Only available in 250g bags Wholebean

Varietal –  Geisha
Preparation – Natural - 55hr carbonic maceration
Location – Marsella, Risaralda 
Altitude – 1700-1800 masl
Importer - Horsham Coffee Roaster with Cata Export

This amazing coffee comes from small farm owned by Paul Doyle and his son Kevin. Finca Mikava was founded in 2013 when the Doyle family bought their first 6-hectare farm. Paul started his journey in coffee owning a cafe and roastery in the USA before fulfilling his dream to own a coffee farm and produce incredible coffee using experimentally processed and rare and unique varietals.

They specialize in carbon maceration producing a range of incredible coffee using this method. In 2019 they won first place at the Colombia Cup of Excellence competition with a natural Geisha scoring an incredible 92 points!

Colombia Finca Mikava coffee farm

Farm Overview:

The farm has about 3 hectares planted with the Geisha varietal and is next to the La Nona natural reserve. The unique microclimate in this area keeps the farm temperature very stable at around 19 degrees average temperature. The farm has several varietals that are all kept separate. These include Geish, Bourbon, Typica, Dwarf Geisha and Sudan Rume.

Harvesting and Processing:

Coffee is hand-harvested from Geisha varietal trees and floated in water tanks to remove any defects. After flotation, the coffee is placed into sealed, airtight containers with a one-way valve. This allows Co2 to escape and creates a unique environment that creates incredible flavours in the coffee due to fermentation. 

After fermenting for about 55 hours the coffee was removed and laid out to dry on raised tables. During the drying stage the coffee is moved regularly to ensure even drying.

Colombia Finca Mikava Coffee farm

Tasting Notes: 

Juicy ripe melon, floral, berries, pineapple and amazing sweetness. This is an amazingly complex washed coffee with wonderful sweetness and a cup score of 87-88 points (As score by Bradley, licensed Q grader and the team at origin).


Due to the delicate nature of this coffee we recommend brewing for filter or immersion eg. hario, v60 chemex, aeropress. Example: Dose 15g, water 250g. This coffee will still make a wonderful espresso but will require a high standard of equipment and some careful experimentation. We recommend a lower pump pressure (6-7 bar) and a dose of 17 gram to 40 gram yield over about 30 seconds. 

This coffee is available as wholebean only. We sell a range of grinders if you would like to grind this coffee fresh at home. 

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