Our Gesha from Santuario, a small pueblo in the Department of Risaralda, is a six hectare farm and at its highest elevation is 2000 MASL. It’s in the foothills of PNN Tatamá, a 4000 MASL National Park which is an extinct super volcano.
Mikava only grows Gesha, Ethiopian Heirlooms and Sudan Rume at our Santuario farm which was founded in 2015. It has its own micro-climate as it sits in a bowl which protects it from harsh weather. The farm is very rich in volcanic soil.
Mikava has had the honor of winning winning numerous national and international awards starting with the Cup of Excellence in 2019 winning with a natural processed Gesha, receiving the highest score in the history of the Colombian COE, 92.71.
Our naturals are processed using the carbonic maceration method sealed in pressurized tanks then sun dried for up to one week before being moved to our other farm located in Marsella where they are placed in a marquesina, a solar dryer resembling a plastic greenhouse. The drying is done on raised beds under shade cloth for a slow drying process which we call SASD (Solar Aerobic Slow Dry). Care is taken to not dry above 40 degrees Celsius to prevent the coffee embryos from dying which can affect the cup profile. Once the coffee is dried to a 10.5 % humidity it is stored in oxygen barrier bags for a resting period.