This Gesha micro-lot is produced by Paul Doyle at the Mikava estate in Santuario, Risaralda, Colombia. Grown at an altitude of 1700 meters, this coffee undergoes a natural carbonic maceration process, a meticulous method designed to enhance the complexity and aromatic intensity of the variety. The cup profile features delicate floral notes of violet and white flowers, complemented by fruity nuances of peach and raspberry. This is an elegant and expressive coffee.
