toffee-nut, molasses-drizzled almond, chocolate wafer cookie and a hint of golden raisin
This coffee is from the Bonilla family’s ‘Don Mayo’ micro mill. This is 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 Ladera, a farm in Leon Cortes de Tarrazu, 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’), an efficient water conserving machine. After soaking in clean water, the wet parchment is moved to raised beds to facilitate even drying from above and below.
- Origin – Costa Rica
- Region – Tarrazu
- Farm – La Ladera
- Washing station – Don Mayo
- Altitude –
- Cultivar – Caturra
- Process – Wet Process (Washed)