Meet the person behind each coffee

Kevin Doyle

"My journey with coffee started early. I grew up surrounded by roasting and café operations.

I even used to nap on green coffee bags while my dad, Paul, roasted late into the night. Since 2013, I’ve been deeply involved in planting, farm management, and nurturing coffee plants.

But what truly fascinates me is fermentation. Fermentation is the ‘coolest part’ of coffee production and has been a major focus of my work."

His family farm brand | Mikava

Our journey with Mikava began when we met them at Colombia’s Cup of Excellence.

At the time, what stayed with us was not only the result, but the dedication behind the coffee, a continuous curiosity to experiment, learn, and refine their craft season after season.

Founded in 2013, Mikava produces rare and specialty varietals, including Gesha, Ethiopian Heirlooms, Sudan Rume, Bourbon, and Tabi, exploring the potential of each coffee through careful cultivation and processing.

Through small-lot production and thoughtful processing, they continue to explore the potential of each variety, creating coffees with clarity, complexity, and character.

Over the years, their coffees have reached some of the world’s most respected stages:

• 1st Place at the Colombia Cup of Excellence 2019, scoring 92.71 (The highest score in Colombian COE history)
• Selected by the 2021 World Brewers Cup Champion as their competition coffee
• Used by the 2023 and 2024 World Ibrik Champions in their winning performances

These achievements are remarkable, but what continues to inspire us is their commitment to exploration, precision, and the pursuit of better coffee with every harvest.

Interview with coffee producer | Kevin Doyle

01. What is your background, and how does it influence what you do?
"My journey with coffee started early. I grew up surrounded by roasting and café operations — I even used to nap on green coffee bags while my dad roasted late into the night. Since 2013, I’ve been deeply involved in planting, farm management, and nurturing coffee plants. But what truly fascinates me is fermentation. Fermentation, it’s the ‘Coolest Part’ of coffee production and has been a major focus of my work.” 


02. What is the most important technical aspect when producing this washed Geisha?
"The key technical challenge in producing this washed Geisha is managing the drying process. It's crucial to dry the coffee quickly during the initial stages to prevent the seeds from continuing to ferment. After that, the process slows down, with careful drying under shade to control temperature exposure until completion. This balance is essential.


03. What’s your favorite coffee brewing method?
"I actually have two! If I’m traveling or in a rush, I go for immersion brewing with an AeroPress or French press. But when I’m serving coffee for two and want a bright, vibrant cup, I prefer a pour-over filter brewing." 


04. What inspires you?
"My inspiration comes from the positive feedback I receive and the meaningful connections between customers and team. It’s about creating a better career for the team while delivering beautiful coffees that leave a lasting impression and memorable experiences for everyone." 


05. Do you have a dream project?
"The dream is always ongoing and evolving - it's about growth and creating impact. We keep imagining, planning, and striving hard to turn our dreams into reality."

Kevin and Paul at Mikava Farm | Image carefully selected by Kevin

A Handwritten Letter from the Producer to Coffee Drinkers