Colombia Mikava Marsella Geisha /l248 Carbonic Maceration Cmx

OriginColombia

Roast levelLight

ProcessCarbonic Maceration, Natural

Summary

A natural carbonic maceration Geisha from the Mikava farm in Marsella, Risaralda, Colombia, produced by Paul Doyle. The lot underwent a three-stage natural carbonic maceration process with extended solar and shaded drying. Expect a juicy, light-bodied cup with notes of apricot, elderflower, orange, passionfruit, wild strawberry, and lime, with a citric acidity and a yellow, orange, bronze spectra.

AI-assisted description, based on roaster & cupping data.

Brew guide

V60

Coffee in: 20 g
Water: 300 g
Time: 3:00
Temperature: 94°C

Grind: 600-800 μm, 28 turns from finest on Comandante

Set up your grinder

0:00Pour 100g in helix formation, starting from centre, 5 revolutions per pulse. (20 s)
1:00Pour 100g in helix formation, starting from centre, 5 revolutions per pulse. (20 s)
2:00Pour 100g in helix formation, starting from centre, 5 revolutions per pulse. (20 s)

Rinse filter with 93°C water. Use water with TDS 10-50 mg/l. Target TDS 1.40 ±0.02. Adjust grind size and water temperature.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Price
Cupping score: 91.5
Region: Santuario, Risaralda
Producer: Paul Doyle
Altitude: 1700 m.a.s.l
Variety: Geisha
Notes: Apricot, Plum, Elderflower, Orange, Lime, Passion Fruit, Strawberry

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Coffea Circulor

Coffea Circulor is a Swedish roaster obsessed with two things: transparency and seriously high-end coffee. Going since 2005, they specialise in top-tier single…

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