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 produce coffee that ranks in the top 1% of coffee cherries from Gesha, Bourbon, Typica, Ethiopian Heirlooms, Bourbon, and Sudan Rume trees grown on a whopping 14 acre farm located just outside and overlooking the town of Marsella, Risaralda, in the center of the Colombian Andes For over 35 years, the Doyle family have been dedicated to crafting the perfect cup of coffee. This endeavor shapes every step of their process, from multi-tiered raised drying beds known as a Marquesina where temperature and humidity are carefully controlled – to carbonic maceration, typically done with red wine, to bring out the complexity, sweetness and florality in the roast so you can drink the best, freshest and most flavor-enhanced coffee. Knowing… that it’s from a family that cares about every sip you take of a luscious, elegant and full body coffee beverage. Here at Mikava, we believe and continue to hold Paul and his son Kevin’s philosophy true, that growing heirloom varieties that offer distinct and special flavor profiles grown on a farm surrounded by protected forests, nurtured by rain showers, and cooling breezes create the perfect environment to produce rare, distinctive, and award-winning coffee
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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 produce coffee that ranks in the top 1% of coffee cherries from Gesha, Bourbon, Typica, Ethiopian Heirlooms, Bourbon, and Sudan Rume trees grown on a whopping 14 acre farm located just outside and overlooking the town of Marsella, Risaralda, in the center of the Colombian Andes For over 35 years, the Doyle family have been dedicated to crafting the perfect cup of coffee. This endeavor shapes every step of their process, from multi-tiered raised drying beds known as a Marquesina where temperature and humidity are carefully controlled – to carbonic maceration, typically done with red wine, to bring out the complexity, sweetness and florality in the roast so you can drink the best, freshest and most flavor-enhanced coffee. Knowing… that it’s from a family that cares about every sip you take of a luscious, elegant and full body coffee beverage. Here at Mikava, we believe and continue to hold Paul and his son Kevin’s philosophy true, that growing heirloom varieties that offer distinct and special flavor profiles grown on a farm surrounded by protected forests, nurtured by rain showers, and cooling breezes create the perfect environment to produce rare, distinctive, and award-winning coffee
