Here's a second lot from the Bonilla family's Don Mayo micro mill. This is truly one of the oldest of the micro mills, starting back in 2003, and Hector Bonilla has worked at perfecting production at the facility along with his sons. This particular lot is from La Loma, a farm in Leon Cortes de Tarrazu, also a previous "top 3" coffee at Costa Rica COE. La Loma sits between 1750 and 1875 meters, and planted almost entirely in Caturra cultivar. They use a Penagos for washing at the station, efficient water conserving machine, dry parchment on raised beds, and then do all the dry milling themselves. That's part of the beauty of Familia Bonilla/Don Mayo mill, is their ability to oversee the coffee processing from the time it is harvested to the milled green coffee.
This lot has a lightly fruited quality to it, and welcoming honeyed sweetness in both aromatics and flavor profile. The dry grounds have a raspberry and cocoa scent, with a bit of honey and raw nut. The wet aroma is ultra-sweet, heaps of brown sugar, a note of vanilla, and a waft of grape juice on the break. This is one sweet cup through and through, with a finish that is so clean and without taint or off notes. Sweetness is often obfuscated by heat, but even at practically brew temp this coffee delivers crystalized sweetness of raw honey and shimmering acidity. As it cools, these aspects build and are rounded out by flavors of raw cashew, green grape, and a delicate note of sweet citrus. It's a fairly straight-forward cup, but the elements that are present are refined to a point of easy detection and definition. This is also a fairly bodied Costa, and when roasted to Full City and beyond, makes a great "classic" profiled SO espresso.