Costa Rica Don Mayo La Loma

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. La Loma sits between 1750 and 1875 meters, and planted in both Caturra and Catuaí cultivars. 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 the parchment-covered green coffee on cement patios and 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. They've recently updated their mill, including building a shade canopy that covers the entire drying patio, and upgrading dry milling machinery. Like many of the micro-mills, Don Mayo processes coffee from their own farms (such as La Loma), as well as buys whole cherry from local farmers to sell as individual micro-lots.