Colombia Finca Marsella
By Mikava Gesha CM Natural
By Mikava Gesha CM Natural
Country: Colombia
Region: Huila
Elevation: 1750M
Variety: Geisha
Process: Carbonic Maceration Natural
Tasting info.: Pink Guava/ Rambutan/ Redcurrant/ Tropical fruit/ Orange/ Red & Pink tones/ Juicy
Colombia Finca Santuario
By Mikava Gesha Reserva
By Mikava Gesha Reserva
Country: Colombia
Region: Huila
Elevation: 1940-2000M
Variety: Gesha
Process: Carbonic Maceration Natural
Roasting Level: Light roasted
Tasting info.: Red & Pink Tones, Lemon Blossom, Strawberry, Tropical fruit, Aromatic & Sweet
Story of Coffee:
2019年勇奪COE第一名, 世界各地咖啡大師都在追捧的優質咖啡,就在Paul Doyle和Kevin父子用心經營的6公頃莊園裡誕生!
Sherry Hsu用上 Santuario Gesha Reserva 奪得2022 WBrC冠軍!
保羅·多伊爾(Paul Doyle)是一位咖啡和葡萄酒鑑賞家,初期他們太平洋西北地區開設了一家咖啡館和烘焙店。有一次在哥倫比亞的旅行中和他的兒子凱文(Kevin)受到啟發便決定購入一個農場來種植咖啡。 Paul 和他的兒子Kevin 只從來自波旁咖啡樹、鐵皮卡咖啡樹、埃塞俄比亞傳家寶咖啡樹、矮格莎咖啡樹和蘇丹魯姆樹中挑選出最好的1% 的咖啡果,這些咖啡樹種植在佔地14 英畝(6 公頃)的農場中,農場就位於哥倫比亞安第斯山脈中心,俯瞰著小鎮馬塞拉 (Marsella)和里薩拉爾達 (Risaralda)。Mikava受到了世界各地眾多咖啡選手的青睞,並在2019年哥倫比亞COE中獲得第一名。
這支豆子是應用葡萄酒處理工藝,即二氧化碳浸漬法再加上經過21天的延長發酵期,突顯出水果的複雜性、甜味和花香。
Coffee and wine connoisseur Paul Doyle and his son Kevin found themselves steeped in inspiration and passion during a small trip to Colombia where they decided to buy a farm to grow and produce the most complex and flavorful coffee the world has ever known.
Paul and his son Kevin only select and pick from the top 1% of coffee cherries from Bourbon, Typica, Ethiopian Heirlooms, Dwarf Gesha, and Sudan Rume trees grown on a whopping 14 acre(6 hectare) farm located just outside and overlooking the town of Marsella, Risaralda in the center of the Colombian Andes
Colombia Finca Santuario
By Mikava Gesha CMEF
By Mikava Gesha CMEF
Country: Colombia
Region: Huila
Elevation: 1940-2000M
Variety: Gesha
Process: Carbonic Maceration EF
Roasting Level: Light roasted
Tasting info.: Violets/ Kyoho grapes/ Ripe cherry/ Jackfruit/ Chocolate/ Aromatic
Story of Coffee:
保羅·多伊爾(Paul Doyle)是一位咖啡和葡萄酒鑑賞家,初期他們太平洋西北地區開設了一家咖啡館和烘焙店。有一次在哥倫比亞的旅行中和他的兒子凱文(Kevin)受到啟發便決定購入一個農場來種植咖啡。 Paul 和他的兒子Kevin 只從來自波旁咖啡樹、鐵皮卡咖啡樹、埃塞俄比亞傳家寶咖啡樹、矮格莎咖啡樹和蘇丹魯姆樹中挑選出最好的1% 的咖啡果,這些咖啡樹種植在佔地14 英畝(6 公頃)的農場中,農場就位於哥倫比亞安第斯山脈中心,俯瞰著小鎮馬塞拉 (Marsella)和里薩拉爾達 (Risaralda)。Mikava受到了世界各地眾多咖啡選手的青睞,並在2019年哥倫比亞COE中獲得第一名。
這支豆子是應用葡萄酒處理工藝,即二氧化碳浸漬法再加上經過21天的延長發酵期,突顯出水果的複雜性、甜味和花香。這咖啡也是2023年HKBrC第三名Wilson Chung選用的咖啡!
Coffee and wine connoisseur Paul Doyle and his son Kevin found themselves steeped in inspiration and passion during a small trip to Colombia where they decided to buy a farm to grow and produce the most complex and flavorful coffee the world has ever known.
Paul and his son Kevin only select and pick from the top 1% of coffee cherries from Bourbon, Typica, Ethiopian Heirlooms, Dwarf Gesha, and Sudan Rume trees grown on a whopping 14 acre(6 hectare) farm located just outside and overlooking the town of Marsella, Risaralda in the center of the Colombian Andes