Red Bourbon variety grown at Marsella farm in Colombia, processed using Natural Carbonic Maceration. Whole coffee cherries are fermented in sealed tanks at 20°C for several days, then dried on raised beds under shade cloth with controlled temperatures at 38°C or less. Light roast with tasting notes of cherry, orange zest, and milk chocolate. Aromatics include plum, raspberry, raisin, dried cherry, and orange.
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.
