Introduction to Costa Rica Hacienda Yano & Flavor Profile of Costa Rican Coffee

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The Rise of Honey Processing

In the past decade or so, the more innovative "dry" processing method has become a trend. Collectively known as "honey processing," this new method utilizes the function of pulp removers to adjust the degree of pulp removal, producing "honey sensations" that range from light to intense as colors deepen from light to dark (white, yellow-red-white, yellow-red-black). Each level offers unique acidity, complex aromas, and richness—each with its own depth and merits.

Costa Rican Coffee Excellence

Costa Rican coffee has long been considered a classic example of perfect flavor profiles, with balance, cleanliness, and mildness as its foundation. Currently, the trend of micro-batches from small estate farms being processed and sold separately is flourishing.

Don Mayo Mill is a micro-processing facility located in the San Marcos city area of the Tarrazu plateau, southwest of San Jose. Established in 1994, it is owned by the Bonilla Solis family. Mr. Bonilla Cruz is the founder and current general manager of Don Mayo Mill. This processing facility enjoys high recognition in Costa Rica for its unique techniques. Currently, ten estates under its umbrella harvest red cherry coffee fruits that are all processed into green beans at this facility.

In 2009 and 2011, it won medals in Costa Rica's annual Cup of Excellence (CEO). Finca El Llano is located in the Dota Valley of Costa Rica's premium Tarrazu region. The Gutierrez family owns three farms: El Rodeo estate, with coffee grown at altitude, featuring varieties including Caturra and Red Bourbon, with an annual production of 1,500 bags.

Finca El Llano is one of the ten allied estates under Don Mayo Mill, originating from Costa Rica's premium Tarrazu region. It is renowned for its excellent natural geographical conditions and superior regional growing environment, offering nearly perfect classic flavors with sweet, fragrant aromas and exceptionally balanced flavor profiles.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters:

Pour-over: V60 dripper, Fuji R440 grind setting 3.5, water temperature around 90°C

French Press: Recommended grind setting 4, water temperature 90°C

Siphon: Recommended grind setting 4, water temperature between 90°C-91°C

AeroPress: Recommended grind setting 3.5, water temperature 90°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473