LEARN ABOUT MIKAVA

A FEW WORDS FROM INDUSTRY PROFESSIONALS

SHIH YUAN HSU (SHERRY)

“I used Mikava’s CM natural Geisha for the 2022 World Brewers Competition. My first impression of their coffee was that it was very clean, delicate, and complex. I totally fell in love with it when I took the first sip. It has vibrant acidity and various sweetness like peach, apricot, citrus, passion fruit, pineapple, and berries. The coffee has much complexity of flavors with a round and smooth body. I’m very happy that I had an opportunity to use this beautiful coffee.”

THE 2022 WORLD BREWERS CUP CHAMPION

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SIERRA YEO

“When I first tasted Paul’s coffees, it blew me away - it was probably one of the best coffees I’d ever had. The quality present in the cup is unusual and we had to go see for ourselves what caused that intensity of flavour and vibrancy. I hugely admired the care and passion that Paul puts into his coffee, from tree through to harvesting and processing, and it shows. (Also, the local dry lightning that comes into view over the mountains from the farmstay every night is breathtaking - the cherry on top!)”

2022 UK BREWERS CUP CHAMPION

MATT WINTON

"Paul's coffees have stood out to me since the first moment I tried them. They are so uniquely 'Mikava' coffees, and the quality and intensity never fail to disappoint. Feeling the energy at the farm and seeing how these coffees were made was such a great experience, and I can't wait to taste plenty more in the years to come!"

WORLD BREWERS CUP CHAMPION 2021

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SALLY CHA (JU GYEONG CHA)

“I’ve met the beautiful coffee of Mikava for the first time at the 2019 Colombian Cup Of Excellence where I was an international judge for the event. I could instantly taste the beautiful complexity in their Gesha followed by a pronounced yet delicate acidity with lots of berries, peach, and floral notes. Not only was it the highest-scoring Colombian natural coffee but perhaps one of the best Colombian coffees I have ever tasted. Mikava is a very enterprising farm. Their Ethiopian coffee shows complex and sophisticated notes like oolong tea, cardamom spices, mulled wine, floral, and blackberry this year.”

COFFEE DIRECTOR, EDITION DENMARK COE INTERNATIONAL JUDGE

DANIEL HORBAT

“A pleasure to collaborate with Mikava. Paul Doyle is a pro in what he is doing, a man with real passion for the craft of producing coffee. The product that comes out of his hands is pure magic, also shown by his numerous achievements. We fell in love with his natural Gesha, so much that we decided to launch our roastery with it. Mikava’s outstanding coffee and Paul’s professionalism are a great combination for success; and this is what made us source the second coffee from his farm, a washed Gesha, to include in our “tropical” Christmas boxes. I can’t recommend him and his farm enough, and we are overly excited to try more beans from him.”

2019 WORLD CUP TASTERS CHAMPION
SUMO COFFEE ROASTERS

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JONATHAN FAN

“I first encountered Mikava coffee at the COE cupping last year. It was the best coffee I have ever cupped in Colombian COE cuppings. I was blown away by all the complex and elegant flavors and silky body. It had flavors of mango, jasmine, peach nectar, pineapple, jasmine, very sweet and transparent. It is the most elegant and cleanest carbonic maceration natural Gesha I have ever tasted and I am looking forward to using it in my upcoming competitions.”

2018 HONG KONG CUP TASTERS CHAMPION

NIKOLAI FÜRST

“We met Paul at a coffee festival in Armenia in 2018. Immediately we fell in love with his beautiful coffees before he was famous ;-). We also were lucky enough to meet his son Kevin. They are passionate about growing high-end specialty coffee. The first time we went to the farm we felt the passion for quality that those two have. There is no space for compromise; that includes hard work, innovative processing, hundreds of try outs and tuning and tweaking every day when coffee is harvested to improve the coffee furthermore. We love their Gesha and Ethiopian varieties.We love the cleanliness, the crispy fruity acidity, the smooth creamy body (which is not usual in Gesha variety!) and depending on fermentation environment and time, flavors from raspberry, lychee, bergamot, watermelon, roses, honey, papaya and other tropical delicacies.We recommend Mikava for any coffee nerd like us. Try the flavor and fall in love at first sip.”

2019 GERMAN CUP TASTERS CHAMPION
DESARROLLADOR DE CAFÉ

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LEO JINLONG LI

“I tried Mikava’s coffee and fell in love with it. It has a very clean, sweet and unique blueberry flavor. I have used it to win various competitions in China and look forward to using Mikava’s coffee to participate in the next Chinese Brewers Cup finals this year.”

2020 CHINA BREWERS CUP CHAMPION
COFFEE COMMUNE

ANGIE KATHERINE MOLINA

“Having the opportunity to see and taste Mikava’s amazing coffees has been a whole new experience during my coffee career. Being able to use and share these marvelous coffees at the competition stage has been the best opportunity to explore, represent and enhance the hard work behind every process. I’m proud of the constant work that Paul and his son have put in these unique coffees.”

2020 SPRUDGE TOP TWENTY
CO-FOUNDER INSIGNIA COFFEE

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GODA PANGONYTE

“I remember tasting coffee from Mikava for the first time on the cupping table. Usually during cupping my colleagues and I quietly cup coffee and then discuss what we tasted. But as soon as we tried the Ethiopian Heirloom varietal from Mikava, we couldn’t hold our excitement and in the middle of the session everyone was saying, wow! What is that? The complexity of mandarin orange, dried cherries and an amazing chocolate finish, left us speechless.”

2019 LITHUANIA BARISTA CHAMPION
ITALALA CAFFÈ

LUISA FERNANDA QUINTERO

“A couple of years ago at ExpoCafe Colombia in Bogotá, I had the opportunity to meet Paul Doyle from Mikava, and since then I have had the opportunity to try his incredible Gesha with my friend Sebastian Romero.My favorite is the Gesha Natural, a coffee that does not have to envy other greats. Its notes of lavender, orange blossom and fruits make a complex coffee, its creamy body like a yogurt, its bright acidity and a long finish.As a Colombian roaster I feel fortunate to be able to taste this type of coffee in my country.” compromise; that includes hard work, innovative processing, hundreds of try outs and tuning and tweaking every day when coffee is harvested to improve the coffee furthermore. We love their Gesha and Ethiopian varieties.We love the cleanliness, the crispy fruity acidity, the smooth creamy body (which is not usual in Gesha variety!) and depending on fermentation environment and time, flavors from raspberry, lychee, bergamot, watermelon, roses, honey, papaya and other tropical delicacies.We recommend Mikava for any coffee nerd like us. Try the flavor and fall in love at first sip.”

2018 COLOMBIAN ROASTING CHAMPION
DIRECTOR OF QUALITY, CAMPESINO COFFEE

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SØREN SYLVEST

“A couple of days after the Colombia CoE 2019 finals, I made a visit to Mikava Coffee. Impressive to learn about Paul Doyle’s story and his strive for uniqueness in the coffee production.Relocating to Colombia to start growing coffee might be what a lot of coffee people in other countries only dream of. Entering the Cup of Excellence and winning the competition is unprecedented. It was the second highest scoring coffee in my career.Dreams can come through – if you work hard and believe them!”

COFFEE AMBASSADOR, COOP DENMARK
COE INTERNATIONAL JUDGE

SEBASTIAN ROMERO VILLAMIL

“In the world of coffee, it is not common to find coffee lovers, coming from countries called the first world… travel to countries called the third world, fall in love with their culture… much less cultivate those lands. Now, it is less common for them to grow and produce coffee of such high quality as the friends of Mikava do. Great job that they do with the Colombian coffee!”

QUALITY ASSURANCE ENGINEER
EQUATION COFFEE

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GEOFF WATTS

“Paul Doyle and the Mikava team, produced a stunner of a coffee that broke new ground. It was the first coffee from the department of Risaralda to win top honors at the Colombia Cup of Excellence (CoE), and the first natural-processed from anywhere in Colombia to accomplish that feat. Most impressively, it did so by scoring higher than any coffee in the history of the Colombia competition, with an average score of 92.71.To put that in perspective, over the 20-year history of the CoE and more than 100 individual competitions in one dozen countries, there are only a small handful of coffees that have broken the 92 barrier. To do so with a new farm, with only a few years in full production, is entirely without precedent. And to produce a natural coffee so convincingly clean it emerged as the clear consensus winner among a group of world class washed Colombian coffees is a testament to the work that Paul and his team put into managing the process so carefully.Coffee from Mikava is the result of deliberate craftsmanship married to favorable growing conditions that in combination allow this Geisha variety to show what it is capable of, like a peacock dazzling us with its display of color.”

INTELLIGENTSIA, VICE PRESIDENT OF COFFEE

ROGER GONZALEZ ZAPATA

“I feel like a kid at Christmas time just before every new coffee harvest, waiting to have a mind-blowing experience tasting coffees produced by Mikava.Paul Doyle is not only one of the best coffee producers I personally know, he also became one of my mentors and a great friend. His passion and dedication for his craft can be enjoyed in every cup of coffee they produce. I was told by my clients that Mikava’s coffees have been by far one of the best coffees they have had. I’m very happy and honored to have the opportunity to drink their amazing coffees.”

2020 IRISH CUP TASTER CHAMPIONSHIP, 3RD PLACE
LOS CAFÉS DEL ARRIERO

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