A delicate citrus forward profile, starting with lemon that moves into orange. This cools to reveal a sweet peach finish.
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. You will get lots of peach and honey sweetness in this coffee, along with a silky body.
- Region: Tarrazu
- Producer: Hector Bonilla Family
- Variety: Caturra
- Process: Yellow Honey
- Altitude: 1800 – 1900masl
- Harvest date: March 2021
- 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
Back in 2005, Hector decided to renovate the mill and up scale production. This included adding silos for more storage, a new mechanical drier and more sun patios.