FAQs

Our coffees are roasted to highlight clarity, sweetness, and aromatics. We recommend starting with a 1:16 brew ratio using 92–94°C water, adjusting finer or coarser to taste. A flatbed dripper (like a Kalita Wave or Orea) works beautifully for balance, while a V60 or Origami will emphasize clarity. Always use filtered or mineral-balanced water for the best expression.

Because our coffees are light and complex, water chemistry matters. Aim for total hardness around 50–80 ppm and alkalinity near 30–40 ppm, with a neutral pH. Too-soft water can mute sweetness, while overly hard water can emphasize bitterness. We recommend recipes such as Apax, Third Wave Water, or Lotus to fine-tune your water.

We roast in small batches and only to order, ensuring every coffee is handled with care from start to finish. By roasting biweekly, we can focus on precision, consistency, and freshness. Every lot is roasted at its peak and shipped immediately after, so you receive it at its best.

We love supporting baristas on stage. To request a competition lot, please email info@mikava.coffee with your event, category, and timeline. We’ll help you find your ideal coffee lot and can coordinate custom profiling or sample shipments.

Mikava coffees are truly farm-to-cup, sourced directly from our family farm in Colombia. We produce some of the world’s most awarded coffees, including World Brewers Cup winners, by focusing on innovative processing techniques, meticulous sorting, and precise roasting. Every lot is crafted to highlight the unique terroir and processing character of each variety, delivering a cup that’s vibrant, nuanced, and unmistakably Mikava.

Yes. Our coffees usually open up 10–14 days after roast, especially the lighter Geshas. This rest period allows CO₂ to escape and the flavours to integrate, revealing the full sweetness and aromatics the coffee was designed for.

Absolutely. We partner with both cafes and roasteries. If you’re interested in roasted wholesale or green coffee, reach out via info@mikava.coffee

Our Innovation coffees are micro lots, often a few kilos, selected for their unique flavour profiles and scoring potential. These coffees are handled with even greater precision when processing, sorting, and roasting.

Keep it sealed, cool, and away from light. For unopened bags, room temperature is fine. Once opened, use an airtight container and consume within 4–6 weeks. For longer storage, freezing in single-portion bags works well.