Tasting Notes

Peach Candy, Grape& Violet.

About this Specialty Coffee

Born from a shared passion for wine and coffee, Mikava was founded by Paul Doyle and his son Kevin, whose journey led them to the heart of the Colombian Andes. On a six hectare farm overlooking the town of Marsella in Risaralda, they set out to produce some of the most complex and expressive coffees in the world.

The Doyles focus on heirloom varieties including Bourbon, Typica, Ethiopian Landrace, Dwarf Geisha, and Sudan Rume selecting only the top 1 percent of cherries by hand. Their pursuit of perfection continues through advanced fermentation techniques such as carbonic maceration, borrowed from fine winemaking, and meticulous drying methods in temperature controlled Marquesinas. Each step is a reflection of 35 years of dedication to elevating coffee as both art and science.

At The Espresso Lab, we are honored to showcase Mikava’s rare and award winning lots cultivated with precision, surrounded by protected forests, and crafted with a deep respect for nature, terroir, and flavor.