Costa Rica - Don Mayo | Anaerobic Natural | Espresso

Operated by Pablo Bonilla, Don Mayo Micromill is a family business which was founded in 2006 in the Tarrazú region of Costa Rica.

This lot underwent Anaerobic Natural processing at Don Mayo Micromill. Coffee cherries were first washed before being sealed into airtight tanks where they were fermented for 36 hours. The fermented cherries were then dried in the mill’s slow drying area for eight days before being finished on drying patios for 10 or more days.

COFFEE INFO

Taste notes: Brandy liqueur, dark chocolate and stewed apple

Producer: Pablo Bonilla

Varietal: Catuai

Process: Anaerobic Natural

MASL: 1850

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Next batch available every Thursday.

Note on 1kg orders: We pack this coffee into 250g bags so your 1kg order will be 4 x 250g bags rather than one 1kg bag.