La Loma is loaded with raw sugar aroma and flavors. A honey note comes through in the cup, and as it cools, flavors of apple and candied nut come out. Acidity goes from malic to tea-like, sitting out on top of a balanced profile, and highlighting the overall sweet cup character. City to Full City.
This is another lot from the Bonilla family's Don Mayo micro mill. One of the oldest of the micro mills in Costa Rica, starting back in 2003, and Hector Bonilla has worked at perfecting production at the facility along with his sons. This particular lot is from El Llano, or "Llano Bonito de Leon Cortes" (pictured in the first frame below). This West Valley farm sits between 1650 and 1900 meters, and planted in Caturra and Villa Sarchi cultivars. They also were top 3 of COE 2009. 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.
The dry grounds have a scent of raw, muscovado sugar, honey, and sweet whole clove spice. Aromatically, a dark sugar sweetness prevails in the City+ to Full City range, which is compromised in darker, Full City roasts, where roast and baking cocoa notes take over. The wet crust teems with sweetness, honeyed steam emerging on the break. El Llano a transparent Costa Rican coffee, with burned sugar flavors from hot to cool, like caramelizing, torched sugar on deserts. It's a sweet cup, and shows notes of toasted almond, toffee nut. It's a pretty straight-forward cup, a "daily cup", and one with articulated profile and cleanliness. Apple comes out a bit in the cool cup, and the acidity goes from malic apple juice to the briskness of black tea. Sticking to Full City and due-north, this is best as a brewed coffee in my opinion - sweet, clean, and worthy of a second cup!