This coffee is 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 mechanically-washing at the station (a version of pulp-natural that closely replicates actual 'wet processing'), 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. Like many of the micro-mills, Don Mayo processes coffee from their own farms (such as La Loma), as well as buys whole cherry from local farmers to sell as individual micro-lots.
The dry fragrance has a sweet honey wheat puff scent in City+ roasts, moving into chocolate and roasted grains at Full City. The wet aroma is quite sweet, a helping of brown sugar, honey almond granola, and caramel corn are a few descriptors in our notes. This is one sweet cup through and through, and when City+ roasts cool, you're left with berry and apple hints, engulfed in dark cacao bar bittersweetness. As you move through the cup, notes of black walnut, cinnamon powder, and Jordan almonds come into view, and s subtle apple-like brightness helps keep flavor notes tied together. The finish at City+ and Full City roast levels is packed with bittersweetness, and a mix of baker's cocoa powder and sucanat sugar linger.