Paul and Kevin Doyle

Paul and Kevin Doyle produce coffee in the Risaralda region of Colombia, operating at an altitude of 1700 meters. Their production centers on the geisha varietal, which is represented across all four lots in the catalog data. The processing portfolio for these lots includes anaerobic washed, carbonic maceration, and natural treatments. The catalog data captures a focus on experimental processing methods applied to their geisha harvests. Two roasters, Hydrangea Coffee and Coffea Circulor, currently carry their lots, with a total of four coffees appearing in the index and an average Cherrybook Index of 63.1. Recent catalog entries feature lots such as Mikava Estates Gesha Hybrid Washed and Gesha Natural from Marsella, roasted by Hydrangea Coffee, alongside a carbonic maceration geisha from Coffea Circulor. The work of Paul and Kevin Doyle in the catalog is distinguished by a dedicated focus on the geisha varietal paired with advanced processing methods like anaerobic washing and carbonic maceration.