Mikava Gesha Estates - Colombian Coffee Blend 3.png
Mikava Gesha Estates
Mikava Gesha Estates - Colombian Coffee Blend 3.png

Mikava Gesha Estates

 

Mikava Gesha Estates - Family Farm Exclusive 

Discover the exceptional taste of our Gesha coffee varietal, meticulously cultivated on our family-owned and operated farms in the tropical mountains of Colombia.

This varietal is processed and roasted specifically to provide a fuller body in the cup with flavors of tropical and stone fruits.  This coffee offers a balanced jam like sweetness and acidity that finishes with tastes of panela, perfect for everyday enjoyment.

Handpicked and carefully processed, our Gesha is a testament to our commitment to...

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Limited-Time Offers, End in: 151D 8H 23M 0S
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How we roast:

Our coffees are roasted to order, to ensure your coffee reaches you as fresh as possible we roast on the second Monday and the last Monday of each month. Innovation Series Coffees are roasted exclusively on the last Sunday of each month.

Mikava Gesha Estates

Mikava Gesha Estates

$0.00
Mikava Gesha Estates
Mikava Gesha Estates - Colombian Coffee Blend 3.png

Mikava Gesha Estates

$0.00
Size:
Roasting info
Roasting info
x

To ensure your coffee reaches you at its peak flavor and sweetness, we follow a carefully curated roasting and shipping schedule, guided by the recommendations of barista and brewer champions.

Our coffees are roasted on the second Monday and the last Monday of each month. Innovation Series Coffees are roasted exclusively on the last Sunday of each month.

For the best flavor, we recommend allowing the coffee to rest for at least one week after roasting. For optimal results, allow coffee to degas during the resting period for 2-4 weeks. All coffee orders are shipped every Monday. We ensure that your coffee is shipped within two weeks of the roast date to guarantee freshness.

By following this schedule, we aim to deliver the freshest and most flavorful coffee, providing you with the best possible experience in every cup
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Description
Description
x

 

Mikava Gesha Estates - Family Farm Exclusive 

Discover the exceptional taste of our Gesha coffee varietal, meticulously cultivated on our family-owned and operated farms in the tropical mountains of Colombia.

This varietal is processed and roasted specifically to provide a fuller body in the cup with flavors of tropical and stone fruits.  This coffee offers a balanced jam like sweetness and acidity that finishes with tastes of panela, perfect for everyday enjoyment.

Handpicked and carefully processed, our Gesha is a testament to our commitment to quality and innovation.  

 

Variety: Gesha 

Process: Natural process, carbonic maceration fermentation.  Solar aerobic slow dry (SASD) on raised beds.

Farm:  Mikava Estates; Marsella & Santuario farms – Elevation: 1750 to 2000 Meters

Cup profile: Sweet Rasberry, Jam, Mandarin Orange, Molasses

Roast: Medium, whole bean

Weight: 8.8oz or 2 pound bag

 

 

Resting Recommendations:

- For the best flavor, we recommend allowing the coffee to rest for at least one week after roasting.
- For optimal results, allow coffee to degas during the resting period for 2-4 weeks.

Roasting Schedule:

- Our coffees are roasted on the second Monday and the last Monday of each month.
- Innovation Series Coffees are roasted exclusively on the last Monday of each month.

Shipping Information:

- Orders are shipped each Tuesday. We ensure that your coffee is shipped within two weeks of the roast date to guarantee freshness.
 
By following this schedule, we aim to deliver the freshest and most flavorful coffee, providing you with the best possible experience in every cup.
Recipes
Recipes
x

Equipment Needed:

V60 dripper and filter
Gooseneck kettle
Grinder (medium-fine grind)
Scale and timer
92–94°C water (filtered)
18g coffee
300g water


Steps:

Preheat: Rinse the filter with hot water to remove the paper taste and warm the V60. Discard rinse water.

Weigh and grind: Use 18g of coffee. Grind to medium-fine (adjust finer if brew is too fast or coarser if it’s too slow).

Bloom: Add 50g of water (2.5x coffee weight) in a slow, circular motion. Stir gently to ensure all grounds are wet. Let it bloom for 30 seconds.

First pour: Add water steadily until you reach 180g (1:10 ratio). Pour in a slow, controlled spiral, avoiding the edges.

Second pour: After the water drops slightly (at ~1:00), pour up to 300g in a spiral motion, finishing by 1:45.

Drawdown: Let the water fully drain through by ~2:45–3:15.

Taste and adjust: If it’s too sour, grind finer or extend brew time. If it’s too bitter, grind coarser or shorten the time.
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