Variety: Heirloom
Process: Natural, extended double fermentation, carbonic maceration (CM). Solar aerobic slow dry (SASD) on raised beds.
Farm: Santuario – 2000 Meters
Roast: Light, whole bean

In the shadow of Mount Tatamá, in the department of Risaralda, our farm benefits from the rich black volcanic soil nourishing this small plot of Ethiopian variety that’s been flourishing. This variety was rescued from a research center and planted with anticipation that it would thrive at high altitudes, cooler temperatures and a unique microclimate. That it did. It has been a top favorite among competitors worldwide.

As you grind this coffee, you will notice aromas of rich dark chocolate and roasted almonds will be released and then be transformed into black cherry and milk chocolate as you start to brew. On the first sip, you may find flavors of mandarin orange and dried blueberries but as the coffee starts to cool these flavors start to fall to the background as dark chocolate notes start to become more apparent. This coffee has a certain heaviness to it that coats your mouth in a way that may remind you of eating a milk chocolate bar.

Mikava Coffee

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Mikava Coffee

Coffee items

Ethiopian Celestial