Colombia — Paul & Kevin Doyle Finca Mikava Gesha (Hybrid Washed)

Tastes Like — 🍍 Passionfruit • 🍓 Strawberry Yogurt • 🌸 Orange Blossom

DETAILS

• Producer: Paul & Kevin Doyle
• Farm: Finca Mikava
• Region: Huila, Colombia
• Varietal: Gesha
• Process: Hybrid Washed (Double-Phase CO₂ Fermentation + Mossto)
• Altitude: 1,720 MASL

INTRO

From Paul and Kevin Doyle at Finca Mikava in Huila — a technically extraordinary Gesha processed through one of the most innovative hybrid washed methods in Colombian specialty coffee. A double-phase CO₂ fermentation with mossto addition produces a cup of exceptional complexity and clarity. In the cup: passionfruit, strawberry yogurt, and orange blossom.

THE PRODUCER

Finca Mikava is a Colombian coffee farm led by Paul and Kevin Doyle — a father and son partnership that has built a reputation for combining precision agriculture with cutting-edge processing experimentation. The farm grows exclusively Gesha, cultivated with the care and attention this demanding variety requires at altitude in Huila. Their hybrid washed processing programme reflects a commitment to pushing what is possible in post-harvest technique while allowing the intrinsic character of the Gesha to remain at the centre of every cup.

Gesha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, has found a remarkable second home in Colombia's high-altitude growing regions — where cool temperatures, volcanic soils, and long cherry development cycles allow the variety's hallmark florality, delicate complexity, and refined acidity to express themselves with full clarity.

THE PROCESS

The Hybrid Washed process at Finca Mikava involves:

🍒 Hand-picking — Gesha cherries selectively harvested at peak ripeness 🔒 First CO₂ fermentation — Whole cherries sealed in tanks filled with carbon dioxide for an initial fermentation phase 🔧 Depulping — Outer skin removed after the first fermentation 🔒 Second CO₂ fermentation — Depulped beans sealed again in CO₂-filled tanks for a second fermentation phase 🧃 Mossto addition — Mossto (fermentation liquid) from the first phase added back, along with additional mossto from two prior fermentations, to enrich complexity ⏳ Extended fermentation — Fermentation continued for approximately two additional days until the desired pH is reached 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content

The double-phase CO₂ fermentation with mossto addition is the defining step — by fermenting twice in an anaerobic carbon dioxide environment and reintroducing the concentrated fermentation liquid from previous batches, Paul and Kevin build layers of aromatic complexity and depth into the Gesha's inherently expressive profile, producing a cup that is both technically accomplished and deeply elegant.

THE CUP

A technically masterful and deeply expressive hybrid washed Gesha from one of Huila's most innovative producer partnerships — vibrant passionfruit, creamy strawberry yogurt sweetness, and a delicate orange blossom florality that lingers long into the finish. A coffee that demonstrates exactly what the frontier of Colombian specialty processing is capable of.

Flavour Notes

🍍 Passionfruit 🍓 Strawberry Yogurt 🌸 Orange Blossom