This lot of Beneficio has the mouthfeel of apple juice, with dark sugar flavors and a tea tannin-like finish - mouth cleansing. It's fruited for sure, but delicate notes provide highlights, like pink grapefruit and apple. Tart, brisk acidity, and with walnut and red apple rounding out the finish. Classic, clean washed Costa Rica coffee. City to Full City. SO Espresso.
This lot comes to us from the Don Mayo micro-mill, a mill, processing plant, and group of farms all owned and operated by the Bonilla family in Tarrazu. This particular farm, "El Beneficio", is located in the village San Martin de Leon Cortes up on a high ridge. The growing altitude is about 1650 meters, and El Beneficio is planted in Caturra. The Bonilla family handle the coffee processing at Don Mayo, and coffee is washed with an ecological water conserving Penagos machine, and then the wet parchment is dried on raised African beds (that's Hector Bonilla in the first pic, peeking through shrubs at Beneficio). The pairing of a great high altitude coffee, Caturra cultivar, and excellent processing from the patio to dry mill all show in the resulting ultra-clean cup profile.
The dry grounds are perfumed with raisin and cinnamon spice, a mixture of smells alluding to baked cookies or spiced bread. It's a sweet smelling coffee, and at City+ dried fruits and spice complexity come through. The wet grounds smell mouth watering, with a sort of creamy caramel and baked apple scent, all-spice and mace as a backdrop. The cup has a juicy mouthfeel, like apple juice, crisp and refreshing. Dark sugar flavors are apparent in the cooled cup, with mouth-cleansing tea tannin-like finish. Fruit notes provide contrast and flavors of pink grapefruit and apple. The acidity has a tartness to it too, tartaric and brisk. Walnut and red apple provide the finishing touches til flavors ultimately disappear at the end. The brewed cup has transparency, and is without muddling or murky flavors underneath. Classic clean washed Costa Rica coffee.