El Pedregal

In the hills of Costa Rica’s Tarrazu region, the Bonilla family has spent generations shaping a careful and thoughtful approach to coffee cultivation. Don Mayo Micromill, led by Pablo Bonilla, brings together this history with modern equipment and precise processing. Their farms sit at an elevation of 1650-2000, where Catuai is the main variety alongside small plantings of rarer cultivars such as Java and Gesha.

This lot comes from La Loma farm and is composed of Caturra and Catuai. Ripe cherries are brought to the mill and depulped before entering the CENTRIFLUX system, which clears away mucilage quickly and cleanly without the need for extended fermentation. The parchment then dries for two days on covered patios before moving to mechanical dryers for a slow and measured finish. After drying, the coffee rests in parchment for two months to settle, then is hulled and sorted through a series of density and color selections that ensure a consistent and well prepared result.

The cup is vibrant yet familiar showing the precision of the process from start to finish. Expect a lively acidity upfront followed by a silky sweetness that carries the signature character of washed coffees from this region.