La Ponderosa is a special super-high elevation coffee from Tarrazu, processed expertly at the Don Mayo Micro-Mill by the Bonilla Family. I met the senior, Hector in Costa Rica last year, and again when they visited in September withe the Costa Rica Micromiller group. He brought his son Pablo, who is a big part of the team at Don Mayo. And I must admit, they have the coolest logo ever (a coffee bean head with the traditional Tico coffe workers hat ... something of a Gilligan type thing.) And I am so happy with how this lot of coffee arrived, so sweet, so balanced; it's a coffee I could drink all day long. The dry fragrance has berry fruit to it, toasted granola, and dark corn syrup sweetness. Adding the hot water, the wet aromatics sweeten exponentially, the boysenberry syrup sweetness fully fleshed out, spicey accents of clove and cinnamon. The cup needs some time to cool down for the flavors to really open up. It strikes me as extremely balanced in the body initially, and amber malt in it's sweetness. The berry fruit flavors bgean to peek out, this time as a blackberry note. The roast flavors are more nut-based in tonality, between a very mild roasted peanut and hazelnut. And more than anything, the cup is sweet. I keep thinking of amber malt syrup, hence the fact that maltose must be present in this coffee. The degree to which you convert those sugars in roasting will determine a lot of your flavor here. My favorite stradled the divide between City+ and Full City. This dense, Bourbon cultivar is a bit tough to read, in terms of degree-of-roast. Erring on the lighter side will yield better results.