Recommended Roast Level:
City Plus (Medium)
In my opinion, Costa Rican coffees have some of the best flavor profiles in Central America. When I tasted this wet-processed bean for the first time I was amazed at how juicy and sweet it tasted. Along with the citrusy brightness and nutty notes I often desire from a Costa Rican bean, this coffee has a smooth, caramelly richness that pushes through with each sip.
Coffee Production / Farm:
This coffee is from the Bonilla family's 'Don Mayo' micro mill. This is truly one of the oldest of the micro mills, starting back in 2003, and Hector Bonilla has worked at perfecting production at the facility along with his sons. This particular lot is from La Loma, a farm in Leon Cortes de Tarrazu, also a previous "top 3" coffee at Costa Rica COE. La Loma sits between 1750 and 1875 meters, and planted almost entirely in Caturra cultivar. They use a Penagos for mechanically-washing at the station (a version of pulp-natural that closely replicates actual 'wet processing'), efficient water conserving machine, dry parchment on raised beds, and then do all the dry milling themselves. That's part of the beauty of Familia Bonilla/Don Mayo mill, is their ability to oversee the coffee processing from the time it is harvested to the milled green coffee. Like many of the micro-mills, Don Mayo processes coffee from their own farms, as well as buys whole cherry from local farmers to sell as individual micro-lots.
||City Plus (Medium)
||Washed (Wet Process)
||Cane Sugar, Caramel, Walnut, Orange
||Espresso, Drip, French Press
||Don Mayo Micro Mill (La Loma)