Gesha
Hybrid Washed
Mikava Estates, Marsella (Ultralight)

Tastes Like: Yellow Florals, Meyer Lemon, Mix Berries

Origin: Marsella, Risaralda, Colombia

Variety: Gesha

Producer: Paul and Kevin Doyle

Elevation: 1,700 masl

Process:  Hybrid Washed

Farm and Producer

This Hybrid Washed Gesha comes from Mikava, a farm known for precision processing and competition-level quality. Run by Paul and his son Kevin, Mikava focuses on small, day-by-day harvests—an uncommon practice in Colombia that demands exceptional attention to detail. Paul’s background spans decades in coffee, beginning with operating a coffee cart, then roasting, and eventually founding the farm in the early 2010s. Today, Paul, and now with the help of his son, Kevin; their coffees continue to appear on national and world stages. Mikava’s Marsella farm is located in Risaralda, Colombia. Reaching the farm involves hours of driving through winding mountain roads, passing through a series of small towns and rural communities. The remote setting highlights just how much logistical effort and planning goes into producing coffee, especially when in small volumes like Mikava, in this part of Colombia.

During selection, this Hybrid Washed Gesha stood out for its round and juicy mouthfeel and refined acidity. The cup presents soft, elegant florals supported by a gentle roundness that carries through the finish. This Gesha distinguished itself through its clarity, composure, and nuanced expression. It’s a coffee that demonstrates how thoughtful processing can elevate Gesha’s natural delicacy into a clean, polished, and memorable profile.

Variety

Gesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.

Processing

This lot is processed using Mikava’s hybrid washed method, where cherries undergo a short fermentation before being fully washed. Depending on factors like sugar content, temperature, and varietal, this approach can highlight different aspects of the cup, ranging from intense clarity to subtle complexity. Fermentation takes place in thick-walled steel tanks designed to maintain stable temperatures. These tanks can be rotated to ensure even microbial activity throughout the batch. After fermentation, the coffee is dried one cherry thick on raised and shaded beds for optimal control of airflow and temperature. Mikava also employs controlled silo drying to maintain cleanliness and consistency.