Costa Rica Don Mayo Natural ASD

This year we were lucky to acquire this anaerobic slow dry process (ASD) catuai from the Don Mayo Micromill along with our returning washed or “white honey” caturra. We have offered Don Mayo's 1900 meter washed coffee from his San Francisco property for years and it is a customer favorite.  The Natural process coffee is a whole other direction from him and is really an outstanding coffee, especially for the price. This coffee was one our own favorites to come across our cupping table this year.  We have only a small supply so take advantage of it.  We think you will be as impressed as we are.

The ASD process involves placing ripe cherries into fermentation tanks for 120+ hours and drying the coffee on raised drying beds. This process allows for the fermentation to happen slower than traditional dry processing, and almost entirely inside the bean, which results in highly concentrated flavors. ASD process coffees are steadily gaining in popularity among specialty coffee drinkers and we have started to cup a lot of them. This particular ASD really impressed us with concentrated and layered flavors yet it remains very clean and balanced compared to some ASD’s which can be more on the “wild” side.

• Country: Costa Rica
• Farm: El Pedregal
• Producer: Hector Bonilla and Family
• Region: Tarrazu
• Municipality: San Marcos de Tarrazú
• Altitude: 1800 meters
• Varietal: Catuai
• Process: Anaerobic Slow Dry
• Harvest Season: September to February