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It was then fermented anaerobically for 96 hours at 18°C with CO2
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Top rack dishwasher safe
before being fermented in sealed barrels for 96 hours
Reserve Series - Colombia Mikava Santuario - 100% Gesha Medium It was then fermented anaerobicallyPaul K. Doyle and his Mikava farms (Marsella & Santuario) in Risaralda are creating incredible, experimental Coffees that are winning multiple awards on the world stage. High altitude Gesha cherries are carefully selected and undergo an extended carbonic fermentation, and "solar aerobic slow drying (SASD) on raised beds. Floral, funky, juicy and intense.
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