Gesha variety from Marsella farm at 1700 meters. Processed using a double-phase washed carbonic maceration method: cherries are hand-selected at peak ripeness and ferment under controlled carbonic maceration before pulping, then continue fermenting in controlled environment with light wash and slow drying on raised, shaded beds. Light roast with floral, blueberry, peach, and jammy characteristics delivering balance, clarity, refined sweetness, and layered floral-tropical notes.
Paul and Kevin Doyle founded Mikava in 2013, bringing together their family's decades of coffee experience and their long held dream of operating a Colombian farm. Grown from roots established in the Pacific Northwest during the 1980s, Mikava now operates a 14 acre estate in Marsella, in the Colombian Andes, where the family cultivates specialty coffee varieties including Bourbon. The roastery's primary location in Portland, Oregon, and additional facility in McMinnville allow Mikava to maintain complete control over both cultivation and roasting, creating a direct connection from mountain to cup.
