Sticky and indulgent, with bright lemon curd, lifted by a hint of lime zest and finishing with a soft flourish of apricot.
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: Catuai
- Process: 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.
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