Competition Lot - Natural Carbonic Gesha

Jasmine - Lavender - Tropical Fruit - Red Fruits - Syrupy

This offering is an uncompromising articulation of the Marsella microclimate and the exact foundation utilized to secure the 2026 Italian and French Brewers Cup Championships. Mikava operates with a singular focus on cultivating rare varietals and utilizing innovative, tailored fermentation to unlock their absolute maximum potential. This Natural Gesha is engineered for the exacting standards of the competition stage, favored by professionals for its unwavering consistency, clarity, and inherent elegance.

The story of this lot does not begin in the cup; it begins 1,700 meters above sea level, anchored deep in the volcanic soils of our Marsella Estate in Risaralda. Here, under the geological influence of the Nevado del Ruiz stratovolcano, the microclimate operates with mechanical consistency, steady rainfall and a perpetual 22°C temperature range. It is within this precise environment that our Natural Gesha draws its profound mineral complexity and vital energy.

Once the cherries are harvested at absolute peak ripeness, traditional sun-drying methods are abandoned in favor of uncompromising agricultural science. The intact cherries are immediately sealed within pressurized, anaerobic tanks to begin a rigorous phase of carbonic maceration. We do not dictate the schedule; the coffee does. By continuously monitoring the pH and thermal data, we allow the microbial environment to actively modulate the cellular structure of the fruit.

When the exact metabolic threshold is reached, the cherries are moved directly to shaded, high-airflow raised beds. Here, under a strict thermal ceiling of 40°C, they undergo a meticulously slow and even drying phase. The seed continues its internal metabolic activity as it dries, locking in the unique aromatic precursors and structural depth that define our signature profile before finally resting in oxygen-barrier bags to stabilize.

The final chapter of this coffee is written by the champions. It is a responsibility that demands absolute precision, a reality proven by Lisa Zancanella and Angie Molina when they selected this exact lot to anchor their respective 2026 Italian and French Brewers Cup Championship victories.

To unlock the dense architectural matrix we built at the farm, these champions turned to advanced extraction mechanics. By utilizing the rapid flow dynamics of an Orea flat-bottom brewer, they ensured an incredibly uniform extraction, bypassing the harsh tannins that can plague lesser routines. They paired this geometry with extreme water chemistry manipulation, targeting a low-TDS water profile (roughly 40 to 80 ppm) to act as a pure structural bridge for the coffee's intense florality. Finally, by restricting their thermal energy to a precise 88°C to 90°C, they protected the delicate, acidity born in our anaerobic tanks.

When these agronomic and brewing methodologies converge, the resulting extraction is not merely a beverage; it is a transparent translation of the Marsella estate. The cup opens with a commanding bouquet of jasmine, orange blossom, and lavender. As the temperature drops, articulated layers of vibrant tropical and deep red fruits emerge, all grounded by a profoundly syrupy, yogurt-like tactile viscosity that commands the palate long after the final sip.