A perfect alchemical balance: the magic starts.
Mikah’s distinctive fragrance is contained within the grains, which are located half ripe inside the coffee cherry, harvested and dried before becoming the final product that we all know as “coffee bean”. The roasting stage following constitutes the key of the production process: the grains, which in nature are characterized by a green coloration and a herbal scent, are roasted as to obtain their specific aromatic trace. The mixtures developed during this process are between 900 and 1,000, and they are handled with care and mastery through precise roasting profiles, establishing the fragrance of the grains. This perfect alchemical balance of flavors is the recipe, and the secret, of Mikah coffee.
The technique behind the flavor.
Without a precise methodology even the best kind of coffee grains can be spoiled. It is for this reason that, inside Mikah’s roasting facilities, we aim for perfection during all the delicate stages of the production line: from the drying stage, through the Maillard phase (browning) until the development stage (or roasting). Maintaining constant high quality standards is our biggest challenge, thus we have at heart every single step of the process in order to always preserve and guarantee our distinctive aromatic note.
