In the beginning of 2020, Paul K. Doyle took part in the prestigious Yara Colombia coffee competition; a competition judged only by Q graders through a series of blind tastings. This year, Paul prevailed landing both first and second place. The coffee you are about to purchase is the winning lot of Yara Champion Competition, and part of the same farm that won the Colombian Cup Of Excellence (CoE) in 2019, with a Gesha natural carbonic maceration that recorded the highest score (92.71 ) in the last 16 years.

 

We, at Sumo Coffee Roasters, are very proud for this to be the first coffee that we are bringing to your doors.

 

The coffee was carefully pre-selected three times, to assure that only the best quality beans were used.

   

First, only the ripest cherries were picked; any defective or unriped cherries were manually removed and subsequently they were put into a water tank where any 'floaters'/defective cherries are taken out, ensuring only the highest quality cherries remained.

After the pre-selection steps, the cherries are carefully placed into an oxygen-free environment, in containers filled with CO2. The cherries stay here for 120 hours, resulting in a carbonic maceration.

As soon the 120 hours are completed, the coffee is dried on raised beds until they reach their ideal moisture content. This process can take up to three months, time in which the coffee is constantly monitored.

 

Today, Mikava Estate is synonymous to great Colombian coffee, one of their focus being Gesha. They are also producing many other varieties such as Bourbon, Sudan Rume and Ethiopian heirlooms, varieties that have been used in competitions with great results.