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Don Mayo

Don Mayo
06.09.2021 Miyuki Ito

Don Mayo

Our coffee comes from a farm called Los Tucanes that’s ran by the farmer Hector Bonilla and his two sons. They’re one of the small farms processing their cherries at Don Mayo Micro Mill. Don Mayo’s coffee won the Cup Of Excellence in 2020 and they’re known for their prestigious work with developing and executing processing methods.

The cherries are hand picked and dried anaerobically in hermetically sealed tanks to reach intense, fruity notes and sweet aroma.  

From this coffee, you should expect notes of Rum, Muscut, Cinamon, Dried Apricot and Kiwi fruit. The cup is complex with velvety mouthfeel and lingering aftertaste.

The roastery is called GOLPIE COFFEE in Nagoya. It was established in 2015 by Mr. Kawai who soon after opening his roastery went and won Japanese Coffee Roasting Championship .

He’s a Cup Of Excellence judge which has given him a great opportunity to choose some of the most delicious coffees out there right now and source them directly to his own roastery.

Greetings from the roaster:

When I was visiting the Don Mayo Micro Mill in Costa Rica, I met with Hector Bonilla and toured the micro mill facilities. I was impressed by their relentless focus on quality and how they refine a high quality coffee cherry. They are always going back to the basics, challenging new technologies day and night, and sparing no investment.

The coffee that we will be bringing to you this time is Anaerobic Natural, a luxurious Geisha variety that takes a lot of time and effort in the production process after harvest. We have tried to roast it to bring out the sweetness and delicate fruit flavor with high alcohol content like rum to the maximum.

We use a 25kg Probat roasting machine and preheat it generously to set the condition of the roasting machine for the day. 1 minute and 10 seconds after putting in at 185℃, the bottom temperature is 103℃, 5 minutes and 15 seconds to complete the dry phase, 2 minutes and 30 seconds to reach the Maillard phase, and 1 minute and 30 seconds for the development time. 30 seconds.

As soon as you open the package, the mellow aroma that only high quality fermented coffee can bring will tickle your nostrils. Savor all that coffee has to offer with all your senses.”

Farm: Los Tucanes
Farmer: Hector Bonilla & family
Micro Mill: Don Mayo Micro Mill
Location: Tarrazu, Costa Rica
Altitude: 1.850 masl
Cultivar: Geisha
Process: Anaerobic Natural

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