balanced, bittersweet and capture sweet flavor notes like candied walnut, chocolate biscuit, bran muffin.
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.
The dry fragrance has a nice raw sugar and walnut scent while wet aroma has an interesting bread malt smell along with a touch of vanilla. This cup is best in the Medium roast range and captures a balanced, co-mingling of sweet and bitter flavors, chocolate undertones and slight smokey roast flavors. As it cools, these aspects build, and a pleasing flavor of walnuts and sugar are followed by top notes of a lightly sweetened chocolate biscuit, bran muffin with subtle savory, umami notes in the finish.
- Origin – Costa Rica
- Region – San Marcos, Tarrazu
- Farm – La Loma
- Wet Mill – Don Mayo
- Altitude – 1750-1875m
- Cultivar – Caturra, Catuai
- Process – Machine Washed, Patio Sun-Dried