Ethiopian Heirloom variety coffee from Santuario farm at 2000 meters altitude. Processed using natural process with carbonic maceration fermentation and solar aerobic slow dry on raised beds. Light roast whole bean offering mandarin orange, apricot, honey, and sweet cream flavor notes. Suitable for pour-over, espresso, or cold brew.
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.
