Don Mayo Mircromill - Caturra Cauai - Washed

Tastes Like: Chocolate, Candied orange, Toasted Almond

Location: Costa Rica

Region: Tarrazú

Producer:  Pablo Bonilla 

Process: Washed

Variety: Caturra Cauai

Elevation: 1,675 masl

Harvest 2024-2025

Certifications: NAMA Café

Operated by Pablo Bonilla, Don Mayo Micromill is a family business which was founded in 2006 in the Tarrazú region of Costa Rica. Pablo’s family has been producing coffee for three generations in the Los Santos Zone, specifically in the cantons of León Cortes and Tarrazú, and today they have farms ranging from 1650–2000 meters above sea level alongside their family mill. At the farms, Catuai is the predominantly cultivated variety, though some lots are planted with less common varieties such as Java, Gesha, and others.

This lot of Caturra Catuai coffee underwent Washed processing at Don Mayo Micromill. The process begins with ripe cherries harvested from La Loma farm, which are depulped using PENAGOS modules and passed through a CENTRIFLUX system to efficiently remove mucilage without extended fermentation. After washing, the parchment coffee is transferred to covered patios for two days of initial drying, then moved to mechanical dryers (specifically, guardiola number 3) for a carefully controlled finish. Once fully dried, the coffee rests in parchment for two months to stabilize before being hulled with an OCRAZA peeler and sorted by density using Phinaelense equipment, followed by color sorting with a ZELTRON machine. This meticulous process ensures consistent quality, clarity in the cup, and preserves the clean, vibrant profile that defines Don Mayo’s washed coffees.