Costa Rica: Don Mayo - La Ladera

Tasting notes

In the roaster’s words

Costa Rica: Don Mayo Micromill - La Ladera, Catuai, Honey This dessert in a cup begins with soft, cooked down peach before finishing with a sprinkle of brown sugar. On the aftertaste is a delicate strawberry edge, rounding out this well balanced, all day coffee. Our relationship with the Bonilla Family and their Don Mayo micromill stretches all the way back to 2012, we couldn’t be prouder to still buy Costa Rican coffee from them all these years later. During that time, Don Mayo has gained a huge reputation across the world as a producer of delicious coffee, and this lot is a perfect example of the great cup quality they are famous for. A favourite for us year on year, their Honey processed Catuai. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in rich, volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. Tarrazú - Iconic For Costa Rican Coffee The Tarrazú canton sits halfway down Costa Rica, towards the western coast. Located in a stunning valley surrounded by mountains that are part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents, making up a whopping 95% of the local economy. During the harvest in December, January and February, the area’s population triples with seasonal workers needed to bring in the crop. On The Farm 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 coffee plants grow well at higher elevations, while Caturra is suited to medium and lower areas. In previous years our lots from La Ladera have been a mix of Catuai and Caturra but for the last 2 harvests the varietals were separated and we have been able to buy just the higher growing Catuai crop. The farm emphasises sustainable coffee production 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 t

Notes

La Ladera is a 20 hectare farm owned by Pablo Bonilla in Tarrazú, with sustainable practices including native species planting, wastewater treatment, and hydroelectric power during peak harvest.