Mikava Reserva /10202 Geisha Carbonic Maceration CMX
Mikava Reserva /10202 Geisha Carbonic Maceration CMX
Coffea Circulor

Mikava Reserva /10202 Geisha Carbonic Maceration Cmx

OriginColombia
ProcessCarbonic Maceration, Natural

Summary

A coffee from Colombia produced by Paul Doyle of Mikava Geisha. Grown at 1,700 masl in the Risaralda region near Marsella. This Geisha variety undergoes a Natural Carbonic Maceration process. The sensory profile features notes of orange, passionfruit, wild strawberry, apricot, and elderflower with a citric acidity and light, juicy body. Scored 91.5.

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Details

FormatBean
Roast profileFilter
DecaffeinatedNo
Cupping score91.5
ProducerPaul Doyle
Altitude1700 m.a.s.l
VarietyGeisha
NotesOrange, Passion Fruit, Strawberry

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The roaster

Coffea Circulor
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-origin lots and wild experimental processing, publishing detail on pricing and supply chain that most roasters keep quiet. They even run their own estate in Kenya alongside partnerships with named producers in Panama, Colombia and Ethiopia. This is on-demand, small-scale roasting for people who want the rare stuff — and their coffees turn up in national barista championships. They ship worldwide (free over 1kg). A splurge-worthy pick if you want some of the most meticulous, boundary-pushing single origin specialty coffee out there.

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