
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.
LLM-generated content – may contain errors.
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FormatBean
Roast profileFilter
DecaffeinatedNo
Cupping score91.5
ProducerPaul Doyle
Altitude1700 m.a.s.l
VarietyGeisha
NotesOrange, Passion Fruit, Strawberry
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