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Costa Rica Don Mayo "La Ponderosa" Bourbon

A classic Bourbon cultivar flavor profile. Bold aromatics of almond, berry, toasted granola and amber malt. A dense, creamy body in the cup, with berry hints, malty flavors and raw sugar "panela" finish. City+ to Full City roast.
Out of stock
89.9
  • Process Method No
  • Farm Gate Yes
Region Central America
Farm Gate Yes
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City+ to FC had the maximum berry fruits and amber malt sweetness.
Weight 1 LB
Recommended for Espresso Yes
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La Ponderosa is a special, super-high elevation coffee from Tarrazu, processed expertly at the Don Mayo Micro-Mill by the Bonilla Family. I met the senior, Hector in Costa Rica last year, and again when they visited in September with the Costa Rica Micromiller group. He brought his son Pablo, who is a big part of the team at Don Mayo. And I must admit, they have the coolest logo ever (a coffee bean head with the traditional Tico coffe workers hat, called a "chonete" ... something of a Gilligan type thing.) And I am very happy with how this lot of coffee arrived; sweet and balanced. It's a coffee I could drink all day long. The dry fragrance has berry fruit to it, toasted granola, dark sugar sweetness, and roasted almond. Adding the hot water, the wet aromatics sweetens with a Malt-o-meal hot cereal scent, hints of boysenberry syrup, and spicy accents of cinnamon. The cup needs some time to cool down for the flavors to really open up. It strikes me as extremely balanced in the body initially, and amber malt character in it's sweetness. The berry fruit flavors began to peek out, this time as a blackberry note at the FC roast level. The roast flavors are more nut-based in tonality, between a very mild roasted peanut and hazelnut. And more than anything, the cup is sweet. I keep thinking of amber malt syrup, hence the fact that maltose must be present in this coffee. The degree to which you convert those sugars in roasting will determine a lot of your flavor here. My favorite straddled the divide between City+ and Full City. The finish has a sweetness of panela sugar cakes, the minimally-processed sugar used in much of Latin America. This dense, Bourbon cultivar is a bit tough to read, in terms of degree-of-roast. Erring on the lighter side will yield better results. The green coffee has some "foxy" beans, which is a trade term for a sound green bean that happens to have reddish silverskin still attached to it. This comes off in as chaff. Overall it yields a classic, compact flavor profile, typical of Bourbon cultivar, being both well-structured and balanced. We also had some great SO espresso shots from the FC+ roast of the Don Mayo Ponderosa Bourbon.