Gesha - Hybrid Washed - Mikava Estates, Marsella (Ultralight)

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Tastes Like: Yellow Florals, Meyer Lemon, Mix Berries Origin: Marsella, Risaralda, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Producer: Paul and Kevin Doyle Elevation: 1,700 masl Process: Hybrid WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. 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. In November, our visit to Mikava took us to Marsella in Risaralda, a region situated far from major urban centers. 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. Upon arrival, we were able to explore Mikava with Paul and Kevin and taste + select coffees. This hybrid washed Gesha was one of the two coffees we selected, 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 consist