Mikava [Washed Hybrid CM]

Producer: Paul & Kevin Doyle

Farm: Santuario Farm

Country: Colombia

Region: Santuario, Risaralda

Altitude: 2000 m a.s.l.

Variety: Geisha

Lot: 3007

Process: Washed Hybrid CM

Geisha Variety

Geisha originated in the Gori Gesha forests of Ethiopia and moved through research stations in East Africa before reaching Central and South America. It is a variety that responds best to cool climates, high elevation and slow cherry development. In Colombia it became known for its clarity and aromatic definition when planted in the right environments. At Santuario Farm the altitude of two thousand metres, the cool air and the protected cloud forest surroundings give the variety the conditions it needs to grow with balance and precision. Mikava focuses on exotic varieties such as Geisha, Sidra, Ethiopian landrace selections and Sudan Rume. Each is grown in small blocks so the team can observe development closely. Within this approach Geisha has become one of the defining varieties of the farm.

Hybrid Washed CM

Cherries are harvested at peak ripeness, hand sorted and placed whole into airtight tanks immediately after picking. The tanks are flushed with CO2 through a nozzle which displaces oxygen and creates a stable anaerobic environment. This produces internal pressure that drives intracellular fermentation where pectins and sugars begin to break down inside the cherry. For similar hybrid washed CM lots at Mikava this phase typically lasts 24-72 hours, although longer periods are possible when temperature is kept around 17-18°C to slow the process and control the development of acidity and sweetness. During this stage the fruit softens around the seed, the mucilage loosens and the structure of the lot begins to form.

When the cherries reach the desired point they are removed from the tanks and pulped. The beans are then washed thoroughly to clear the remaining mucilage, which separates more easily after the intracellular breakdown. Once washed the parchment is dried on raised beds or patios until it reaches a stable moisture level of around 10-12%. Drying is managed through careful control of airflow, shade and turning to ensure even progress over the long high elevation drying curve. When the coffee reaches its target moisture it rests in parchment to stabilise before milling. This method combines the clean structure of a washed process with the internal development created during controlled anaerobic fermentation inside the whole cherry.