Costa Rica: Don Mayo, La Ladera
Don Mayo, La Ladera
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La Ladera, located in the Tarrazú region of Costa Rica, is owned by Pablo Bonilla. The farm spans 20 hectares and is situated at an altitude of 1,850 meters, which allows different coffee varieties to thrive at various elevations. Catuai grows well at higher elevations, while Caturra is suited to medium and lower areas.
The farm emphasizes environmental sustainability by planting native species alongside coffee crops to maintain ecological balance. Additionally, wastewater is treated to prevent pollution, and a small hydroelectric plant is used during peak harvest.
La Ladera employs a team of 120-130 pickers during the harvest season, primarily from Panama. The farm has been hiring the same core group of pickers for the last two decades, providing them with transportation and accommodation.
After harvest, the coffee is processed at the Don Mayo micro mill, also owned by Pablo Bonilla. Located in the Tarrazú region of Costa Rica, the Don Mayo micro mill is one of the oldest and most respected micro mills in the country. Established in 2003 by Hector Bonilla and his sons, the mill has been innovative in creating an economically and environmentally sustainable farm-to-mill operation under the Bonilla Family Estate.
The mill processes coffee from its own farms, such as La Loma, and also buys whole cherries from local farmers to sell as individual micro-lots. Don Mayo is equipped with state-of-the-art machinery and is committed to producing high-quality coffee. This commitment is demonstrated through the mill’s success in Costa Rica’s Cup of Excellence competition, having auctioned more than 35 lots through the competition and placing first in both 2009 and 2020.
Environmental conservation is a key focus at Don Mayo. The mill minimises water usage due to government restrictions and uses coffee pulp and parchment as fuel for cooking and mechanical dryers, as well as fertiliser. This approach ensures that nothing goes to waste and supports sustainable coffee production.
The fruit sweetness of this coffee is like peach iced tea - with a good helping of brown sugar as well. A delicate marzipan on the finish makes this a sweet, crowd pleasing cup.
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- Country: Costa Rica
- Region: Tarrazu
- Farm: La Ladera
- Micro Mill: Don Mayo
- Producer: Pablo Bonilla
- Variety: Caturra & Catuai
- Process: Honey
- Elevation: 1,850-1,900 m.a.s.l.
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Tasting notes: Peach iced tea, brown sugar, marzipan.
Cup of Excellence Cupping Scores
- Clean Cup: (1-8): 6
- Sweetness: (1-8): 6.5
- Acidity: (1-8): 6
- Mouthfeel: (1-8): 6
- Flavour: (1-8): 6
- Aftertaste: (1-8): 6
- Balance: (1-8): 6.5
- Overall: (1-8): 6.5
- Correction: (+36): +36
- Total (max 100): 85.5
Roast Information
Medium: push this through to the end of the gap, but keep it before second to let the inherent sweetness take centre stage. -
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