Juicy apricot sweetness weaves through each sip, leading to a bold fudge finish. As the cup cools, a hint of ripe banana adds extra depth and richness.
Pablo Bonilla is the owner of La Ladera farm, which grows Caturra, Catuai and Villa Sarchi coffee varieties. The farm has a unique topography, with Catuai thriving in higher elevations and Caturra preferring medium and lower areas. Although both varieties require similar agronomic care, managing the 20-hectare farm, which sits at an altitude of 1,850 meters on steep terrain, is still a lot of hard work.
During the harvest season, the farm employs a team of 120-130 pickers, mostly from Panama. La Ladera has been hiring the same core group of pickers for the last two decades. The farm covers their transportation from Panama to Costa Rica and provides accommodation for the entire harvest season.
- Region: Tarrazu
- Producer: Pablo Bonilla
- Farm: La Ladera
- Mill: Don Mayo
- Variety: Villa Sarchi
- Process: White Honey
- Altitude: 1850 – 1900masl
- FILTER RECIPE
- Suggested method: V60
Dose: 15/30g
Water: 225ml/450ml
Time: 2:10 mins
- ESPRESSO RECIPE
- Dose: 17g
Yield: 39g
Time: 26 secs
To find the method that suits your kit, check out our Brew Guides.
More Info:
The Don Mayo micromill in Tarrazú is one of the oldest in Costa Rica, started by Hector Bonilla in 2003. This coffee comes from their La Loma farm, one of 14 which the family own. They also have their own cafe and Hector’s daughter, María Auxiliadora Bonilla Solís, even represented Costa Rica in the World Barista Championships. La Loma itself has won awards too, with a lot from this farm getting 1st place in the 2020 Cup of Excellence.