Mikava-Colombia Gesha Enano Carbonic Maceration by Paul Doyle and Kevin Doyle
Mikava-Colombia Gesha Enano Carbonic Maceration by Paul Doyle and Kevin Doyle
Mikava-Colombia Gesha Enano Carbonic Maceration by Paul Doyle and Kevin Doyle
Mikava-Colombia Gesha Enano Carbonic Maceration by Paul Doyle and Kevin Doyle

Mikava-Colombia Gesha Enano Carbonic Maceration by Paul Doyle and Kevin Doyle

Regular price $300.00
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Mikava was founded, with their first 6 hectare farm in 2013 in the Historic Colonial pueblo in Marsella, Risaralda. It was the fulfillment of a dream that began in the mid-80s when the Doyle family started a café and roastery in the Pacific Northwest. It was during a trip to Colombia that Paul Doyle and his son, Kevin, were inspired to follow their passion for distinctive coffee and decided to buy a farm and add growing and producing coffee to their resume. The Doyles began growing heirloom varieties that offer distinct and special flavor profiles. Coming from “wine country, ” they experimented with a way to process their coffees by using a common wine process known as carbonic maceration that brings out the complexity, sweetness and florality in the fruit.

Mikava has been favored by many competitors around the world and took first place in the 2019 Colombian Cup of Excellence.

 

Producer: Paul Doyle and Kevin Doyle

Farm: Finca Marsella

Region: Colombian Andes

Origin: Colombia

Variety: Gesha Enano

Process: Carbonic Maceration EF (Extended Fermentation)

Altitude: 1710 -1792 meters above sea level

Net weight: 200g

 

Estimated date of dispatch : Mid June