This Tabi variety coffee is from Finca Bella Vista in Marsella, Colombia. The coffee follows a two-stage washed process beginning with whole-cherry fermentation in an anaerobic environment. After reaching the ideal point, the cherries are pulped and the coffee continues fermenting in its own mosto before being washed. Drying is carried out slowly in a dark, temperature-controlled room on raised beds to ensure even, slow, and consistent drying. The cup profile is well-rounded and balanced with bright citrus acidity, showing notes of ripe plum, cacao-nib chocolate, sweet rhubarb, green tea, currant, grapefruit, and dark chocolate. The coffee offers more body and depth due to the double anaerobic fermentation process.
Origin
Marsella (Colombia)
Flavor Notes
Dark Chocolate, Grapefruit, Citrus Fruit, Rhubarb, Green Tea, Currant, Plum, Cacao Nib
Paul and Kevin Doyle founded Mikava in 2013, bringing together their family's decades of coffee experience and their long held dream of operating a Colombian farm. Grown from roots established in the Pacific Northwest during the 1980s, Mikava now operates a 14 acre estate in Marsella, in the Colombian Andes, where the family cultivates specialty coffee varieties including Bourbon. The roastery's primary location in Portland, Oregon, and additional facility in McMinnville allow Mikava to maintain complete control over both cultivation and roasting, creating a direct connection from mountain to cup.
