Costa Rica
Tarrazú
Pablo Bonilla
La Ladera - Llano Bonito de Leon Cortes
Catuai
Anaerobic Natural
January
Caramel, Cherry, Red Apple, Lemon
1850 meters
NAMA Café
30 kg VacPack; 69 kg w/ GrainPro
SOLD OUT
Operated by Pablo Bonilla, Don Mayo Micromill is a family business which was founded in 2006 in the Tarrazú region of Costa Rica. Pablo’s family has been producing coffee for three generations in the Los Santos Zone, specifically in the cantons of León Cortes and Tarrazú, and today they have farms ranging from 1650–2000 meters above sea level alongside their family mill. At the farms, Catuai is the predominantly cultivated variety, though some lots are planted with less common varieties such as Java, Gesha, and others.
Don Mayo Micromill is outfitted with state-of-the-art machinery and is committed to producing high quality lots of coffee. This commitment is demonstrated through the mill’s success in Costa Rica’s Cup of Excellence competition, having auctioned more than 35 lots through the competition and placing first in both 2009 and 2020.
This lot of Catuai coffee underwent Anaerobic Natural processing at Don Mayo Micromill. Coffee cherries were first washed before being sealed into airtight tanks where they were fermented for 36 hours. The fermented cherries were then dried in the mill’s slow drying area for eight days before being finished on drying patios for 10 or more days.
The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose and is one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos” for the number of towns with “San” or “Santa” in their names.
Tarrazú’s climate is characterized by two well-defined seasons; a rainy season lasting seven months (May through November) and a dry season (December through April). This encourages uniform coffee blossoming. On average, precipitation is between 2,400 millimeters (94.5 inches) per year, with an average annual temperature of 19°C (66.2°F).
The fertile, volcanic soils and rolling mountainsides of Tarrazu are well-suited for agriculture, and smallholders grow bananas, avocado, and citrus as well as coffee on properties passed between generations. The spirit of community and family is strong in Tarrazu, with producers caring for their land with pride. Many farms in Tarrazú include primary forest and some degree of shade trees interspersed with coffee and producers take care to protect the natural water sources that spring up from the mountainsides.
