Colombia - Mikava A Clementine #1

Clementine coffee is produced with the extended process of maceration and fermentation using medium and high-temperature carbon dioxide, complemented by sun drying the whole fruit. This method significantly enhances the coffee's diverse fruit flavors and emits a distinct and unique floral aroma. Through careful layering and stirring during the drying phase, a broader range of flavors is achieved, resulting in a pronounced richness and a uniquely delicate profile. The bean's name, Clementine, stems from its exceptional ability to express ripe citrus perfume notes.  Natural Carbonic Maceration is also the fermentation process that helped MIKAVA win the 2019 COE championship.