Costa Rica Tarrazu Don Mayo Beneficio

Middle roasts show brown rice syrup and black strap molasses, hints of golden raisin and walnut, and acidity has an orange oil quality. At Full City chocolate and sugar flavors are harmonious. City+ to Full City+. Good for espresso.

$6.50
In stock
86
  • Process Method Machine Washed
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Leon Cortez, Tarrazu
Processing Machine Washed
Drying Method Patio Sun-Dried
Arrival date September 2018 Arrival
Lot size 65
Bag size 46 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

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. Beneficio Don Mayo processes the coffee from Hector's farms in the surroudning slopes, with coffee planted between 1750 and 1900 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. 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.

This lot has a smell of toasted almonds with rustic sugary sweetness at City+. The wet aromatics show a heavy helping of brown sugar with a touch of vanilla, and understated nut tones are released on the break. Sweetness is often obfuscated by heat, but even at practically brew temp this coffee's sweetness level is apparent. Middle roasting teases out rustic sweetener flavors like brown rice syrup and black strap molasses. As the cup cools, City+ roasts hint at golden raisin and walnut, and acidity has an orange oil quality. At Full City chocolate and sugar flavors are harmonious, a flavor of tootsie roll comes to mind, sweetened dark chocolate bittersweet notes resonating in the finish. This is a good starting point for those interested in single origin espresso, with distilled flavors of bittersweet chocolate and piquant citrus note come through in the shot.