Don Mayo Micromill is a family-run coffee project in Costa Rica’s Tarrazú region, founded in 2005 and built on three generations of coffee production. Today, Pablo Bonilla leads the micromill together with his family, continuing their focus on quality, traceability and precise processing.
This lot comes from Finca Diego, located in the highlands of Los Santos at around 1,650–2,000 masl. Cool temperatures, volcanic soils and slow cherry maturation create ideal conditions for Caturra and Catuai, bringing sweetness, clarity and balanced acidity to the cup.
The coffee is processed as a traditional Natural. Ripe cherries are carefully selected and dried whole — first slowly for around eight days under controlled conditions, then finished on patios for more than ten days. This extended drying helps preserve the coffee’s natural sweetness while keeping the profile clean and expressive.
Don Mayo is one of Costa Rica’s most recognised specialty coffee producers, with more than 35 Cup of Excellence lots and first-place finishes in 2009 and 2020.
