Costa Rica · Don Mayo Estate Honey Process GeishaCoffee Bean Intro:
Costa Rica · Don Mayo Estate Bella Vista Block Catuai
Region: Tarrazú, Costa Rica
Estate: Don Mayo Estate Bella Vista Block
Elevation: 1950 meters
Variety: Catuai
Processing Method: Black Honey
Flavors: Dried plum, black plum, preserved plum, berries
Don Mayo Estate, located in Costa Rica’s most prestigious coffee-growing region—Tarrazú, sits within the San Marcos district of the capital, San José. Influenced by the warm, humid Pacific air currents, the area receives up to 2400 mm of annual rainfall, with an average temperature of around 19°C, making it an ideal environment for growing coffee and other crops. Since the harvest season coincides with Costa Rica’s dry season, coupled with favorable factors such as altitude, temperature, the rich production experience of coffee farmers, and ample funding, the coffee produced here achieves outstanding results in both quality and yield.
As a typical family-run business, Don Mayo Estate was established in 1994 and has been managed by the Bonilla Family for 30 years. They are committed not only to producing, harvesting, processing, and exporting high-quality green coffee beans but have also adhered to environmentally friendly farming practices, continuously innovating and improving their management over the years.
The founder, Héctor Bonilla Cruz, served as the head of the Llano Bonito Cooperative from 1992 to 1998. During this time, he introduced the concept of fair trade to the local market and directly exported the cooperative’s green coffee beans to countries in Europe, North America, and beyond.
Around 2005, as the estate’s demand for coffee grew and global prices surged, Bonilla began setting up exclusive processing facilities and adding more drying beds and equipment to process fresh coffee cherries from their plots.
By 2011, the estate owner acquired the Cedar Block, located at an altitude of 1850 meters. El Cedral Since then, they have been cultivating specialty coffee on this high-quality piece of land. The high altitude ensures the farm receives the first rays of morning sunlight, which provides better photosynthesis for the coffee trees. The mineral-rich volcanic soil also supplies ample nutrients, contributing to a more complex and rich flavor profile in the coffee.
In terms of cultivation, the Bonilla Family’s premium management practices are also exceptional. Since its establishment, Don Mayo Estate has developed fourteen individual plots distributed across three major zones, with five plantations located in Llano Bonito (Castro State, San José Province), eight plots in San Marcos , and one near the summit of Chirripó Peak. Due to subtle variations in terroir, each plot within the estate has its own unique characteristics. Since 2008, they have consistently stood out in coe competitions in Costa Rica.
As the champion batch of the 2009 Costa Rica Cup of Excellence , the Bella Vista Block (Bella Vista Farm) has a 15-year cultivation history. Just by hearing its name, one can easily imagine that the Bella Vista Block is blessed with stunning scenery. Located at the highest elevation of the estate, the coffee produced here not only boasts a distinct fruity sweetness, but honey-processed batches also exhibit a particularly complex and diverse aromatic profile, leaving a deep impression.
Currently, the estate primarily grows varieties such as Caturra, Catuai, Bourbon, Geisha, and Villa Sarchi, employing various processing methods including washed, honey, anaerobic, and natural. To ensure the coffee trees maintain optimal nutrition, they conduct comprehensive annual analyses of the plants’ leaves and soil to create a healthy ecosystem and ensure stable quality of the harvested beans.
Over the years, Don Mayo Estate has consistently participated in top international coffee competitions, winning numerous top-tier awards. In the Costa Rica Cup of Excellence (COE) alone, the estate has claimed over thirty accolades since 2008. With its high-quality honey-processed Geisha, it secured the championship twice in 2009 and 2020, and ranked 12th, 27th, and 22nd in 2018, 2019, and 2022, respectively, making it a standout among Costa Rica’s specialty coffees.
To taste its delicious offerings, this time, Before Street also sourced two varieties from Don Mayo Estate during the harvest season: Geisha from the Cedar Block and Catuai from the Bella Vista Block, both processed using the Bonilla Family’s expertise in honey processing.
Costa Rica · Don Mayo Estate Bella Vista Block Catuai
Region: Tarrazú, Costa Rica
Estate: Don Mayo Estate Bella Vista Block
Elevation: 1950 meters
Variety: Catuai
Processing Method: Black Honey
Flavors: Dried plum, black plum, preserved plum, berries
For honey-processed coffee, the estate first sends the harvested red cherries to the processing station for depulping. Depending on the desired honey tone, the amount of mucilage retained varies. Black honey retains almost all the mucilage, resulting in the longest drying time, while red honey retains 50–80% of the mucilage, requiring at least 12 days for complete drying. Next, the sticky parchment beans are placed in a greenhouse to rest for two days, during which they are constantly turned to ensure even drying. As the mucilage gradually dehydrates, the color of the parchment layer darkens to a deeper red, and the sugars become more concentrated in the seeds, enhancing the fruitiness of the coffee.
Based on past roasting experience, Before Street also adjusted these two coffees slightly on the light to medium roast level and immediately conducted a team cupping session.
For the Cedar Block’s red honey-processed Geisha, Before Street detected pronounced dark berry notes in the dry aroma, accompanied by delicate floral and tea-like scents, along with black plum, raisin, and jam-like fermentation undertones. Upon brewing, the coffee offers flavors of cranberry, cherry, and citrus. In the mid-to-lower temperature range, the berry acidity intertwines with the sweetness of orange, creating a smooth and full-bodied mouthfeel. After swallowing, a lingering black tea aroma emerges, making it quite unique.
The other coffee, the Bella Vista Block’s black honey-processed Catuai, exhibits more dried fruit aromas, reminiscent of dried plum, raisin, and preserved plum. The brewed coffee delivers sweet and tangy flavors of black plum, berries, grape, and pear tea, dominated by dark acidic fruits, with a round and substantial body.
