The Audio version of In My Mug, the weekly coffee subscription podcast from Hasbean
Episodes
Sunday Sep 20, 2015
Sunday Sep 20, 2015
Right folks, listen up! Long coffee name right here to please allow me to explain! Costa Rica (I'm guessing you worked this out!) is the country it's from. Don Mayo is the name of the micro mill where the coffee is milled and processed. Finca La Loma is the farm that the coffee was grown on. Yellow Honey is the processing method (if you want to learn a little more about processing be sure to check out our processing videos) and Caturra is the varietal of coffee bean (more information about Caturraavailable in our varietal archive) See I told you it was all important stuff!
Finca La Loma is located at an altitude of 1,850–1,900 metres above sea level in the Tarrazú region of Costa Rica, and is owned by Hector Bonilla and his family. We first had a chance to enjoy coffee from this farm last year in 2014, and I'm delighted to see it back for a second year. I came across it on my trip to Costa Rica in January 2013, because we were already working with the Bonilla family on coffee from the neighbouring Finca Bella Vista.
The Don Mayo mill is somewhat of a celebrity in the world of coffee mills, winning a beautiful selection of awards for its coffees, which are bought by many top buyers from around the world and I am (of course) very pleased to be one of them.
In the cup you can expect a big bowl of creamy, melted vanilla ice cream, not only in flavour but also in mouthfeel. When you mix this with its delicate and sweet peachy acidity you get a cup that's all about the mouthfeel: deliciously viscous and full.
- Country: Costa Rica
- Region: Tarrazú
- City: Llano Bonito de León Cortes
- Farm: Finca La Loma
- Farmer: Hector Bonilla
- Micro Mill: Don Mayo
- Altitude: 1,850 - 1,900 m.a.s.l.
- Variety: Caturra
- Processing System: Yellow Honey and sun dried