FROM THE ROASTER

Yambrasbamba lies within the Alto Mayo Protected Forest at altitudes of 800 to 3400 metres above sea level. The crisp nights and temperate days of the region, paired with the heirloom Typica and Caturra varieties, create an ideal combination for coffee growing. Farmers use Bokashi fertilizer, which is made from food waste, coffee pulp, sugarcane stalks, and island guano. Cherries are pulped and fermented in wooden basins, then washed and dried on raised beds.

Gondo Coffee, sourced from Kihoya, Murang'a County in Kenya, is crafted at the Gondo Coffee Factory, established in 1998. Grown on small farms near Mount Kenya, 727 producers hand-pick ripe cherries during the April-June and October-November harvests. Cherries are sorted and pulped at the wet mill using nearby stream water, then fermented for 16-18 hours. They are then fully washed and placed on raised beds to dry. The region and processing combine to deliver a coffee with vibrant, terroir-driven flavors.

This coffee is well-balanced with a pleasant and delicate acidity. Featuring sublte berry notes, sweet almond character and a light but overall silky body.

YELLOW COLLECTION

Coffees in Mikko’s Yellow Collection take you to new places. Expect a vibrant and dynamic taste experience. Perfect for people looking for coffees with brighter acidity and varying mouthfeel, with flavour notes more in the fruit, dessert, flower and subtle herb categories.

Origin: Peru

Region: Yambrasbamba, Bongará & Amazonas

Producer: Various smallholder producers

Varietals: Typica & Caturra

Altitude: 1800-1900 MASL

Process: Washed

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Origin: Kenya

Region: Kihoya & Murang'a

Producer: Gondo Coffee Factory

Varietals: SL 28, K7, Ruiru 11 & Batian

Altitude: 1900 MASL

Process: Fully Washed

ABOUT MIKKO

It all began in 2014 with the opening of Mikko Espresso in Hudson, Québec. Soon after, Kaito Coffee opened its roasting facility within the same premises, enjoying a fruitful partnership. To propel the businesses into a new era of growth, the brands fully merged under the Mikko moniker in 2023.

With mindfulness and transparency as guiding values, Mikko continually strives to make the most delicious and sustainable coffee, and to share what they love with others who care as deeply as they do.

In the meantime, they’re simply doing their part to reveal something beautiful—one coffee at a time.

BREW GUIDES

Check out Mikko's FAQ, then tailor your recipe to personal preference.