Don Mayo Micromill- Catuai- Anaerobic Natural

Don Mayo Mircromill - Catuai - Anaerobic Natural Tastes Like: Concord Grape, Dark Cherry, Dark Chocolate Location: Costa Rica Region: Tarrazú Producer: Pablo Bonilla Farm: La Ladera - Llano Bonito de Leon Cortes Process: Anaerobic Natural Variety: Catuai Elevation: 1,850 MASL Harvest: January 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 Catuai coffee underwent Anaerobic Natural processing at Don Mayo Micromill. Coffee cherries were first washed before being sealed into airtight tanks where they were fermented for 36 hours. The fermented cherries were then dried in the mill’s slow drying area for eight days before being finished on drying patios for 10 or more days.