Costa Rica Tarrazu Don Mayo Catuai Honey
- Country: Costa Rica
- Region: Tarrazu
- Producer: Don Mayo
- Rewards History: 90 points in COFFEE REVIEW,
- Variety: Catuai
- Elevation: 1800 – 1900 MASL
- Process Method: Honey Process
- Bean Screen Size: 16/17
- Moisture:
- Density:
- Tasting Notes: Floral, vanilla, chocolate, green apple, caramel aftertaste, malic acid, tea
| Weight | 200 g |
|---|---|
| Dimensions | 10 × 6 × 25 cm |
| Country |
Costa Rica |
| Process Method |
Honey Process |
| Roast Level | Agtron 85-75 |
| Coffee Variety |
Arabica – Catuai |
Description
Don Mayo is a coffee farm located in Costa Rica’s Tarrazú region. The farm is owned and operated by Hector Bonilla, a third-generation coffee farmer who is committed to producing high-quality specialty coffee in a sustainable and socially responsible manner.
Don Mayo farm is situated at an altitude of 1,800 to 1,900 meters above sea level, which is considered high elevation for coffee farming in Costa Rica. The farm has a unique microclimate, with cool temperatures and frequent fog, which helps to slow down the ripening process of the coffee cherries and develop more complex flavors.
The farm primarily grows the Caturra and Catuai coffee varieties, which are well-suited to the high altitude and cool climate of the Tarrazú region. Don Mayo’s coffee is known for its bright acidity, complex flavor profile, and smooth body.
In addition to coffee farming, Don Mayo is also committed to sustainable and environmentally-friendly practices. The farm uses shade trees to promote biodiversity, organic fertilizers to improve soil health, and solar panels to generate renewable energy. Don Mayo also invests in social development programs, including education and healthcare initiatives for the local community.
Don Mayo coffee has received numerous awards and recognition for its high quality, including multiple first-place finishes in the Costa Rica Cup of Excellence competition. The farm’s coffee is highly sought after by specialty coffee roasters around the world.
The Costa Rica Don Mayo has a history of 15 years.Situated about 5 kilometers north of San Marcos Town, Tarrazu,the processing plant handles all the raw bean processing for its ten coffee farms. The coffees produced by Costa Rica Don Mayo are of SHB grade.
Costa Rica coffee is famous for its washing methods but in recent years, a new technique has changed the Costa Rican interpretation of coffee flavor. The new processing technique, “Miel” is also more commonly known as the Honey Processing. With increased sweetness, low acidity, complex tastes, the honey processed coffee has become the subject of focus of the coffee competition. As the leading authority in the honey processing technique, Don Mayo has won many awards and has once achieved a high score of 90 points in COFFEE REVIEW
About Honey Process
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The Honey Process, also known as the pulped natural process, is a hybrid method between the washed and natural processes. In this method, the coffee cherries are depulped, but some of the mucilage, the sticky, sugary layer surrounding the bean, is left intact. The beans are then dried with this mucilage still on them, which can range from a thin to a thick layer depending on the desired flavor profile. The name “honey” refers to the sticky texture of the mucilage, not to the flavor of the coffee.
Tasting Notes: Honey processed coffees typically have a balanced flavor profile that combines the best of both worlds—the clarity and brightness of washed coffees with the sweetness and body of natural processed coffees. The resulting flavor often includes fruity and sweet notes, with a medium acidity and a syrupy mouthfeel. Depending on the amount of mucilage left on the bean, honey processed coffees can range from light and citrusy to rich and fruity, making them a versatile and popular choice among coffee enthusiasts.
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