hey, good lookin'Specialty coffee from Costa Rica · Natural

Don Mayo is a family micromill in Tarrazú, founded in 2006 and run by Pablo Bonilla. His family has grown coffee in the Los Santos zone for three generations, in the cantons of León Cortés and Tarrazú, and today farms between 1,650 and 2,000 metres alongside the mill. Catuaí dominates their plantings, with smaller lots of less common varieties — this one is Bourbon from the Los Tucanes farm at 1,600 metres, dried whole as a natural. The mill has auctioned more than 35 lots through Costa Rica's Cup of Excellence and placed first in both 2009 and 2020. Tarrazú itself sits in the high mountains south of San José, one of the most densely planted high-altitude regions in Central America: volcanic soils, a seven-month rainy season that brings the coffee into uniform blossom, and farms that keep primary forest and shade trees among the coffee and protect the springs that rise on the mountainsides.

Roasted omni — dialled to taste great both ways, so brew it however suits you. As a bright, tea-like pour-over: 15 g coffee to 255 g water at 92–94 °C, ground coarse, blooming 30–45 g for 30 seconds then topping up to 255 g over 2:30–3:00 ⚙︎. In an AeroPress for something quick and forgiving: 15 g coffee, 230 g water at ~92 °C, steep 1:30 and press gently for 60 seconds ⚙︎. Or as espresso, if you have a machine: 19 g in, 48–50 g out in 26–32 seconds at 93 °C, ground fine ⚙︎. Whichever you choose, taste and change one variable at a time — grind first.