Back in 2019, I first met Paul Doyle at a coffee competition in Colombia. It was a memorable moment—they had just won first prize. It was exciting to see their early success, and now, Mikava Farm is one of esteemed farm into a multi-award-winning coffee producer worldwide.

After that, I had the chance to speak with Kevin Doyle, Paul’s son. Kevin shared their dream of connecting with coffee lovers by creating their own brand and final product. Inspired by their vision, I started CeedSeries to highlight their remarkable coffee creations.

Mikava’s signature lies in the Geisha variety and their innovative Carbonic Maceration processing. Paul and Kevin, both passionate coffee and wine enthusiasts, found their calling during a trip to Colombia. That journey led them to buy a farm where they set out to produce some of the most exquisite and distinctive coffee in the world.

Drawing from their inspiration from the ‘Wine Industry,’ they introduced Carbonic Maceration—a wine fermentation technique—to their coffee processing. This method enhances the complexity, sweetness, and floral notes in the coffee, making it truly one of a kind.

Their journey is one of passion, innovation, and dedication to crafting exceptional coffee for the world to enjoy.