DATURA x MOTORS - MIKAVA MARSELLA RESERVA LOT 233 – GESHA, CARBONIC MACERATION NATURAL - COLOMBIA

DATURA x MOTORS
PARIS, FRANCE

MIKAVA MARSELLA RESERVA LOT 233 – GESHA, CARBONIC MACERATION NATURAL

YELLOW FRUIT
RED FRUIT
JAMMY
FLORAL

ORIGIN: COLOMBIA – RISARALDA
FARM: MIKAVA MARSELLA
ALTITUDE: 1700 M
VARIETY: GESHA
PROCESS: CARBONIC MACERATION NATURAL
HARVEST DATE: NOVEMBER 17, 2025

ROAST DATE: FEBRUARY 24, 2026

AN EXCEPTIONAL COFFEE, MARKING A NEW COLLABORATION WITH OUR FRIENDS AT 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, WHILE REMAINING VIBRANT AND FLORAL, WITH JUICINESS AND BALANCE.

THE GREEN COFFEE IS VERY FRESH, HAVING BEEN HARVESTED AT THE END OF NOVEMBER. THIS FRESHNESS BRINGS INTENSITY AND ENERGY TO THE CUP, SO EXPECT THE FLAVOUR PROFILE TO CONTINUE EVOLVING OVER TIME.

PROCESS

CHERRIES WERE FERMENTED IN STAINLESS STEEL BIOREACTORS WITH IMMEDIATE CO₂ FLUSHING. AFTER SEVERAL DAYS OF FERMENTATION AT AN AVERAGE INTERNAL CHERRY TEMPERATURE OF 20 °C, THE COFFEE WAS PLACED ON RAISED BEDS IN A SOLAR DRYER TO CONTINUE ITS SLOW MATURATION AND DRYING. COFFEES ARE DRIED UNDER APPROXIMATELY 80% SHADE LIGHT RESTRICTION. CHERRY REMAINED ON THESE BEDS FOR THREE WEEKS, THEN WAS BRIEFLY TRANSFERRED TO MECHANICAL DRYING TO REACH A RESTING MOISTURE CONTENT OF 10.8%.

THE COFFEE WAS THEN STORED AND RESTED FOR FIVE WEEKS BEFORE SHIPMENT.