Mikava Marsella Reserva Lot 233 (100g)
£55.00
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Rest guidance
About Datura Coffee
Datura is a Paris micro-roastery devoted to seasonal coffees with distinctive aromatic character. The team continually adjusts each roast to reveal the coffee’s terroir and the producer’s work, aiming for the lot’s fullest expression rather than separating filter and espresso profiles.
Roaster notes
Colombia — Mikava Marsella Reserva Gesha Lot 233
ft. 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.
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