Costa Rica: Don Mayo, La Ladera
Don Mayo, La Ladera
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Pablo Bonilla is the owner of La Ladera farm, which grows Caturra and Catuai coffee varieties. The farm has a unique topography, with Catuai thriving in higher elevations and Caturra preferring medium and lower areas. Although both varieties require similar agronomic care, managing the 20-hectare farm, which sits at an altitude of 1,850 meters on steep terrain, is still a lot of hard work.
During the harvest season, the farm employs a team of 120-130 pickers, mostly from Panama. La Ladera has been hiring the same core group of pickers for the last two decades. The farm covers their transportation from Panama to Costa Rica and provides accommodation for the entire harvest season.
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: Catuai
- Process: Honey
- Elevation: 1,850-1,900 m.a.s.l.
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Tasting notes: Peach 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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