HOT ! Datura | Mikava Marsella Reserva Lot 233 (100g)

Colombia — Mikava Marsella Reserva Gesha Lot 233ft. Motors coffee

Tastes Like — 🍓 Jammy Red Fruits • 🍑 Yellow Stone Fruits • 🌸 Vibrant Florals

DETAILS

• 
  Producers: Kevin & Paul Doyle


• 
  Farm: Mikava Marsella


• 
  Region: Risaralda, Colombia


• 
  Varietal: Gesha


• 
  Process: Carbonic Maceration, Natural


• 
  Altitude: 1700 masl


• 
  Harvest: 17th November 2024


• 
  Size: 100g

INTRO

An exceptional coffee marking Datura\'s new collaboration with Motors Coffee. Kevin and Paul Doyle continue to refine their craft, producing coffee lots of remarkable precision and clarity. This coffee is a true demonstration of process mastery, offering a cup that expresses Mikava\'s distinctive flavour profile without excess fermentation or heaviness. The cup is deeply jammy, layered with yellow and red fruit notes, whilst remaining vibrant and floral, with juiciness and balance.

THE PRODUCERS

Kevin and Paul Doyle operate Mikava in Risaralda, Colombia, at 1,700 metres above sea level. The brothers have established a reputation for precision processing and innovative fermentation techniques. Their approach focuses on creating clean, expressive coffees that showcase Gesha\'s characteristics whilst adding complexity through controlled fermentation. The Mikava project represents a new generation of Colombian producers pushing the boundaries of what\'s possible through meticulous processing.

THE PROCESS

This lot underwent carbonic maceration natural processing with exceptional precision:

• 🍒 Harvested — 17th November 2024, peak ripeness


• 🫙 Fermented in Bioreactors — Stainless steel with immediate CO₂ flushing


• 🌡️ Temperature Controlled — Average internal cherry temperature of 20°C for several days


• ☀️ Solar Dryer — Transferred to raised beds under 80% shade/light restriction


• ⏱️ Extended Drying — Three weeks on raised beds


• 🔥 Mechanical Drying — Brief finishing to reach 10.8% moisture content


• 📦 Rested — Five weeks before shipment

Carbonic maceration in sealed bioreactors with CO₂ flushing creates controlled fermentation that develops fruit complexity whilst maintaining clarity and balance.

THE CUP

Deeply jammy and layered with yellow and red fruit notes, whilst remaining vibrant and floral with juiciness and balance. The green coffee\'s exceptional freshness brings intensity and energy to the cup, with the flavour profile continuing to evolve over time.

Flavour Notes

• 🍓 Jammy Red Fruits
  


• 🍑 Yellow Stone Fruits
  


• 🌸 Vibrant Florals
  

Net 100g

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.