Caramelizing sugar flavors from hot to cool, and notes of toasted almond and toffee nut offer a nice counterpoint, as do hints of dried apple, and brisk black tea. City+ to Full City.
|Region||Leon Cortez, Tarrazu|
|Drying Method||Patio Sun-dried|
|Arrival date||Septembeer 2018 Arrival|
|Bag size||46 KG|
|Appearance||.6 d/300gr, 16 - 18 Screen|
|Roast Recommendations||City+ to Full City|
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 sugars like muscovado and demurara, and the wet aromatics smell like burned caramel. Full City roasts are centered around more bittersweet roast tones, hinting at cocoa powder and dark chocolate bar. The brewed coffee shows caramelizing sugar flavors from hot to cool, similar to torched sugar on deserts. It's a sweet cup, and notes of toasted almond and toffee nut offer a nice counterpoint to this straight-forward sweetness. A dried apple note comes up as the coffee cools, and the acidity goes from malic apple juice to the briskness of black tea. Sticking to the City+ - Full City range, this is best as a brewed coffee in my opinion. Sweet, clean, balanced - the makings of a great daily drinker!