• Paul Kevin Doyle | Autumn Geisha ( Sold Out )
  • Paul Kevin Doyle | Autumn Geisha ( Sold Out )
  • Paul Kevin Doyle | Autumn Geisha ( Sold Out )
  • Paul Kevin Doyle | Autumn Geisha ( Sold Out )
  • Paul Kevin Doyle | Autumn Geisha ( Sold Out )

Paul Kevin Doyle | Autumn Geisha ( Sold Out )

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Dear, thanks so much for being with us last Autumn. We start new sampling for our cozy winter, with more collaborations with the incredible Mikava Farm and their beautiful selections. Take care and see you soon again.

Autumn Letter
From Paul Kevin Dolye


Title: ‘Autumn Geisha’


Dear. ______________

“This elegant carbonic maceration washed processed Gesha coffee is best enjoyed with a lovely Autumn view with a friend.

Take time to see the beautiful colors of the season and enjoy the delicate and floral nuances of this coffee.

”

Producer Paul Kevin Doyle processed this Autumn Geisha during Sep with coffee cherries harvested in Aug. Finally, at this moment, transit from the farm to prepare to roast.



only at this moment.

Welcome to the Mikava Family again in the Fall season.





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.


Origin: Colombia
Farm: Mikava Farm
Region: Risaralda
Variety: Geisha
Processing: CM Washed
Produced: By Paul Kevin Doyle
Roasted: Team Mikava U.S.
Quantity: 170g

Special Journey from Coffee Producers
Your coffee ships from the producers via DHL or UPS. Once the coffee is ready, delivery typically takes around 7 business days (customs clearance not included). You can find the estimated delivery date on each product page, and feel free to message us anytime with questions—we’re happy to help!

Exchanges & Returns
We stand by the quality of our products. If you receive an item with a manufacturing defect, we’ll gladly offer a refund or exchange. Please contact us within 7 days of your shipment confirmation email to initiate a return. As our products are food-based, we’re unable to accept returns for reasons other than defects. We appreciate your understanding!

Each CeedSeries pouch starts with a name—the name of the person who grew the coffee. It’s a simple way to remind you that behind every cup, there’s a real story. The outer paper feels soft and natural, thoughtfully chosen to complement and frame the producers’ own packaging inside.

Inside, you’ll find the true package: one with a valve to preserve the coffee’s flavors, prepared by the producer themselves. Often, a handwritten note is included too. These small touches turn coffee into something more—an experience of connection.

Even the delivery box is part of that story. It changes slightly with each release, reflecting the nature of coffee itself. Even from the same farm, each harvest brings something new. These changing boxes quietly celebrate how coffee, like people, is always growing and evolving.

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Or info@ceedseries.com | @ceedseries
Read Interview with 'Kevin Doyle' →