Costa Rica Don Mayo Natural ASD

Cup Characteristics: Surprisingly powerful and nuanced, well processed coffee showing aromas of blueberry, orange peel, and intense fruit. Flavors of citrus, mango, cherry, tamarind, and chocolate combine to make a balanced and clean cup.

$22.50

Roasting Date:

Select Size: 12 ounces $22.50 1 pound $28.00 5 pound bag $133.00

Grind:

Qty

Description

This Willoughby's Serious Select coffee be roasted and shipped on Tuesdays, 10/31 and 11/7. This was a very popular selection last year and we are pleased to have it back.

For several years, including last year, we have been able to secure a Natural Anaerobic processed coffee from our old friend Don Mayo Hector Bonilla, who owns and processes coffee from a number of the choicest properties high in mountainous Tarrazu. This farm is called La Loma (The Hill) and it is perched at 1900 meters or roughly 6250 feet.

We have offered Don Mayo's 1900 meter washed coffee from his San Francisco property for years and it is a customer favorite. This Natural process coffee is a whole other direction from him and is really an outstanding coffee, especially for the price. This coffee was one our own favorites to have come across our cupping table this year. It is likely to only be offered one time this year. We think you will be as impressed as we are.

Hector Bonilla's coffees have swept numerous awards attesting to the consistency of his quality as well as his mastery of a number of processing methods. These awards include:

Cup of Excellence 2020 - #1
Cup of Excellence 2016 - #5
Cup of Excellence 2014 - #6
Cup of Excellence 2013 - #4 and #10
Cup of Excellence 2011 - #7
Cup of Excellence 2009 - #1
Cup of Excellence 2008 - #3

The ASD process involves placing ripe cherries into fermentation tanks for 120+ hours and drying the coffee on raised drying beds. This process allows for the fermentation to happen slower than traditional dry processing, and almost entirely inside the bean, which results in highly concentrated flavors. Before we roast them, these beans have a red tint to them, from coffee skin (pulp) contact. ASD process coffees are steadily gaining in popularity among specialty coffee drinkers and we have started to cup a lot of them. This particular ASD really impressed us with concentrated and layered flavors yet it remains very clean and balanced compared to some ASDs which can be more on the wild side.

Country: Costa Rica
Farm: La Loma
Producer: Hector Bonilla and Family
Region: Tarrazu
Municipality: San Marcos
Altitude: 1900 meters
Varietal: Red Catuai
Process: Anaerobic Slow Dry
Processed at: Don Mayo Micromill
Harvest Season: September to February