Costa Rica Don Mayo El Llano

El Llano is a bittersweet brew, and finds balanced flavors of toffee and baking cocoa in middle roasts, as well as a subtle green apple note that adds structure. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Mechanically Washed
Drying Method Patio Sun-dried
Arrival date May 2018 Arrival
Lot size 30
Bag size 46 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHB
Appearance .6 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City+ and beyond
Type Farm Gate
Recommended for Espresso Yes

This is another lot from the Bonilla family's Don Mayo micro mill. One of the oldest of the micro mills in Costa Rica, starting back in 2003, and Hector Bonilla has worked at perfecting production at the facility along with his sons. This particular lot is from El Llano, or "Llano Bonito de Leon Cortes" (pictured in the first frame below). This West Valley farm sits between 1650 and 1900 meters, and planted in Caturra and Villa Sarchi cultivars. They also were top 3 of COE 2009. They use a Penagos for washing at the station, 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 grounds have a scent of raw sugar, a subtle honey accent, and cocoa bittersweetness (the latter particulary true in Full City-Full City+ roasts). Dark sugar sweetness prevails in the aroma of middle roasts, which are compromised a bit in darker Full City roasts, where bittersweet roast tones start to take over. El Llano is a bittersweet Costa Rican coffee, a flavor matrix of burned sugar and baking cocoa flavors accurately defining City+ and Full City roasts, and I imagine even roasting into 2nd snaps. The sweetness becomes more apparent as the coffee cools, and has a toffee-like flavor, butter and dark sugar cooked to a crisp, as well as a subtle green apple note that lends structuring tartness to lighter roasts. My Full City cup seemed to favor the bittering side of cocoa roast tones, but still left room for caramel notes to come through. This is an approachable and balanced coffee, one that holds up to milk well, and that will yield a bittersweet chocolatey espresso shot at Full City and beyond.