Don Mayo, La Ladera

TASTING NOTES

A clean, honey-processed cup with notes of orange blossom, red apple and mandarin, with a soft honey sweetness, balanced by a silky body and bright citrus lift.

FARM INFO

La Ladera, located in the Tarrazú region of Costa Rica, is owned by Pablo Bonilla. The farm spans 20 hectares and is situated at an altitude of 1,850 meters, which allows different coffee varieties to thrive at various elevations. Catuai grows well at higher elevations, while Caturra is suited to medium and lower areas.

The farm emphasizes environmental sustainability by planting native species alongside coffee crops to maintain ecological balance. Additionally, wastewater is treated to prevent pollution, and a small hydroelectric plant is used during peak harvest.

La Ladera employs a team of 120-130 pickers during the harvest season, primarily from Panama. The farm has been hiring the same core group of pickers for the last two decades, providing them with transportation and accommodation.

After harvest, the coffee is processed at the Don Mayo micro mill, also owned by Pablo Bonilla. Located in the Tarrazú region of Costa Rica, the Don Mayo micro mill is one of the oldest and most respected micro mills in the country. Established in 2003 by Hector Bonilla and his sons, the mill has been innovative in creating an economically and environmentally sustainable farm-to-mill operation under the Bonilla Family Estate.

The mill processes coffee from its own farms, such as La Loma, and also buys whole cherries from local farmers to sell as individual micro-lots. Don Mayo is equipped with state-of-the-art machinery and is committed to producing high-quality 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.

Environmental conservation is a key focus at Don Mayo. The mill minimises water usage due to government restrictions and uses coffee pulp and parchment as fuel for cooking and mechanical dryers, as well as fertiliser. This approach ensures that nothing goes to waste and supports sustainable coffee production.

Country: Costa Rica

Region: Tarrazu

Producer: Pablo Bonilla

Farm: La Ladera

Mill: Don Mayo

Variety: Caturra

Process: Honey

Altitude: 1,850 – 1,900masl

Produced by Pablo Bonilla in the high-altitude terrain of Costa Rica · Tarrazu, the La Ladera lot from Don Mayo showcases the meticulous craftsmanship of the region. This selection features the Caturra varietal, a plant widely respected for its adaptability and consistent cup quality. By utilizing the honey process—a method where some or all of the fruit mucilage remains on the bean during drying—the producer encourages a unique balance of sweetness and acidity.

Roasted by Ozone Coffee NZ, this coffee presents a bright profile defined by notes of orange blossom, red apple, and mandarin. While honey-processed coffees often bridge the gap between the clarity of washed beans and the intensity of naturals, the specific character of a cup is always best understood through the flavor wheel. This particular harvest reflects the distinct microclimate of the Tarrazu region, offering a refined experience for those who appreciate the nuanced interplay between varietal and processing technique.