Introduction:Dive deep into the Don Mayo Estate in Costa Rica’s Tarrazú region, exploring its family-run history, high-altitude geographical advantages, and the nuances of honey processing. This comprehensive overview highlights two signature beans—the Cedar Plot Red Honey Geisha and the Bella Vista Plot Black Honey Catuai—offering practical insights on bean selection and tasting for both coffee novices and seasoned enthusiasts.

Located in Costa Rica’s Tarrazú region, the Don Mayo Estate has been managed by the Bonilla family since 1994, renowned for its high-altitude microclimate and meticulous farming practices. The estate comprises fourteen distinct plots cultivating various Arabica varieties including Geisha and Catuai, and is particularly celebrated for its honey processing techniques, having won multiple awards at Costa Rica’s Cup of Excellence (COE) competitions.

The estate lies within the San Marcos district, where Pacific trade winds and mountainous terrain create an average annual temperature of around 19°C and annual rainfall of up to 2,400 mm. With distinct wet and dry seasons, these conditions provide an ideal environment for coffee cultivation. The harvest season coincides with the dry season, and when combined with high altitudes and fertile volcanic soils, it results in the bold flavors and consistent output characteristic of Don Mayo coffees.

Founded by the Bonilla family, Don Mayo has been in operation for over thirty years. Founder Héctor Bonilla Cruz was not only dedicated to producing specialty coffee but also served as head of the Llano Bonito cooperative, promoting fair trade and direct exports, which laid the foundation for the estate’s international reach. After 2005, with growing global coffee demand, the estate invested in building its own processing facility equipped with advanced raised beds and temperature-controlled drying systems to ensure consistent quality across all batches.

In 2011, the estate acquired the Cedar Plot (El Cedral) at an altitude of 1,850 meters. This plot is the first to receive morning sunlight each day, and its mineral-rich volcanic soil provides an optimal environment for varieties like Geisha. Since 2008, multiple plots under Don Mayo have achieved outstanding results at the COE competitions, showcasing the terroir’s potential.

Among them, the Bella Vista Farm (Bella Vista Plot), with its 15-year-old trees and altitude of 1,950 meters, won the COE championship in 2009. Known for its stunning scenery, honey-processed batches from this plot often exhibit complex fruit notes and bright acidity, making it a dream bean for many coffee lovers. The estate currently grows varieties such as Caturra, Catuai, Bourbon, Geisha, and Villalobos, employing diverse processing methods including washed, honey, anaerobic, and natural. It also conducts annual leaf and soil testing to maintain ecological balance and bean consistency.

On the international competition front, Don Mayo has secured over thirty COE rankings since 2008. The Geisha variety claimed the championship twice, in 2009 and 2020, and consistently ranked in the top 30 in 2018, 2019, and 2022, solidifying its status as one of Costa Rica’s flagship specialty coffee estates.

To fully experience the allure of Don Mayo’s honey processing, we’ve selected two representative beans: the Cedar Plot Red Honey Geisha and the Bella Vista Plot Black Honey Catuai. Both beans are crafted using the Bonilla family’s expertise in honey processing, with precise control over mucilage retention to deliver unique sweetness and aromatic layers.

Costa Rica · Don Mayo Estate Cedar Plot Geisha
Region: Costa Rica Tarrazú
Estate: Don Mayo Estate Cedar Plot
Elevation: 1,850 m
Variety: Geisha
Processing: Red Honey
Flavors: Dried mango, black plum, orange, oolong tea

Costa Rica · Don Mayo Estate Bella Vista Plot Catuai
Region: Costa Rica Tarrazú
Estate: Don Mayo Estate Bella Vista Plot
Elevation: 1,950 m
Variety: Catuai
Processing: Black Honey
Flavors: Prune, black plum, preserved plum, berries

During honey processing, the estate first removes the outer skin of fully ripe cherries, then adjusts mucilage retention based on the desired flavor profile. Black honey processing retains nearly all the mucilage, requiring the longest drying time—typically over 14 days. Red honey retains 50–80% of the mucilage, with parchment coffee needing at least 12 days of drying. During drying, the beans are placed in greenhouses and regularly turned to ensure even dehydration, allowing sugars to gradually penetrate the seeds and enhance fruity and sweet notes.

Based on actual roasting and cupping experience, it is recommended to use a medium-light roast for these two beans to highlight their bright acidity and complex aromas. The Cedar Plot Red Honey Geisha offers dried dark berries, subtle floral notes, and jam-like aromas upon brewing. The cup reveals layers of cranberry, cherry, and citrus, with berry acidity and orange notes blending at mid-to-lower temperatures, and a lingering black tea-like richness in the finish. The Bella Vista Plot Black Honey Catuai is dominated by dried fruit notes, with a balanced acidity of black plum, berries, and grapes on the palate. It has a round mouthfeel and a long-lasting finish, making it ideal for those who enjoy intense fruitiness and full-bodied textures.

The above content is compiled by CoffeeHunters, a coffee news website.