Introduction to Costa Rican Cup of Excellence Winning Estates: What Are the Characteristics of Don Mayo Estate's Geisha Variety?

Don Mayo Estate, located in Costa Rica's most prestigious producing region—Tarrazú, is situated in an administrative district called San Marcos in the capital San José. This area is influenced by the warm, humid air currents from the Pacific Ocean, with an annual rainfall of up to 2400 millimeters and an average temperature around 19°C, making it an ideal location for growing coffee trees and other crops. Due to the harvest season coinciding with Costa Rica's dry season, combined with favorable conditions such as altitude temperature, coffee farmers' rich production experience, and abundant funding, the coffee here achieves impressive results in both quality and yield.

As a typical local family business, Don Mayo Estate was founded in 1994 and managed by the Bonilla Family, now with 30 years of history. They not only focus on producing, harvesting, processing, and exporting high-quality green coffee beans but have also adhered to environmentally friendly cultivation practices for years, continuously innovating and improving in management.

The founder, Héctor Bonilla Cruz, served as the head of the Llano Bonito Cooperative from 1992 to 1998. During this period, he also introduced the concept of fair trade to the local market and exported the cooperative's green coffee beans directly to countries such as Europe and North America.

Around 2005, as the estate's demand for coffee increased and global prices soared, Bonilla began establishing exclusive processing plants and added more drying beds and drying equipment to handle coffee cherries from their own plots.

By 2011, the estate owner acquired the El Cedral plot at an altitude of 1850 meters. Since then, they have begun cultivating specialty coffee in this fertile land. The high altitude ensures the farm always receives the first rays of morning sunlight. For coffee trees, adequate light provides better photosynthesis, while the mineral-rich volcanic soil supplies sufficient nutrients to the plants and helps the coffee develop richer flavor profiles.

Cultivation and Excellence

In terms of cultivation, the Bonilla family's specialty management is equally remarkable. Since its establishment, Don Mayo Estate has developed fourteen separate plots distributed across three major regions. Five of these plantations are located in Llano Bonito, León Cortés Castro, San José Province, eight plots are in San Marcos, and the remaining one is near Mount Chirripó. Due to the subtle variations brought by terroir, each plot within the estate has its own unique characteristics. Since 2008, they have continuously stood out in Costa Rica's Cup of Excellence competitions.

As the champion batch of the 2009 Costa Rica Cup of Excellence, the Bella Vista Farm has 15 years of cultivation history. Judging by its name, we can easily imagine that Bella Vista Farm is inseparable from the beautiful scenery here. It is located at the highest altitude of the estate, and the coffee produced not only has distinct fruity sweetness, but the honey-processed batches particularly exhibit complex and diverse aroma profiles, leaving a deep impression.

Currently, the estate mainly cultivates varieties such as Caturra, Catuai, Bourbon, Geisha, and Villa Sarchi, with various processing methods primarily including washed, honey, anaerobic, and natural processing. To ensure the coffee trees in the plantation maintain good nutritional status, they conduct comprehensive analysis of plant leaves, planting soil, and other aspects every year to create a healthy ecosystem and ensure stable quality of the coffee beans produced.

Awards and Recognition

For years, Don Mayo Estate has continuously participated in various top international coffee competitions, winning numerous top-ranking awards. In the Cup of Excellence (COE) green bean competition alone, they have won over thirty times since 2008. With their high-quality honey-processed Geisha, they secured championships in both 2009 and 2020, and placed 12th, 27th, and 22nd in 2018, 2019, and 2022 respectively, making them a standout among Costa Rica's specialty coffee producers.

To taste these exceptional coffees, FrontStreet Coffee also acquired two varieties from Don Mayo Estate during the harvest season: Geisha from the El Cedral plot and Catuai from the Bella Vista plot, with both cherries processed using the honey method that the Bonilla family excels at.

Coffee Profiles

Costa Rica · Don Mayo Estate · El Cedral · Geisha
Region: Costa Rica, Tarrazú
Estate: Don Mayo Estate, El Cedral Plot
Altitude: 1850 meters
Variety: Geisha
Processing: Red Honey
Flavors: Dried mango, black plum, orange, oolong tea

Costa Rica · Don Mayo Estate · Bella Vista · Catuai
Region: Costa Rica, Tarrazú
Estate: Don Mayo Estate, Bella Vista Plot
Altitude: 1950 meters
Variety: Catuai
Processing: Black Honey
Flavors: Dried prune, black plum, preserved plum, berries

Honey Processing Method

For honey-processed coffee, the estate sends harvested fully ripe cherries to the processing station for depulping. The degree of mucilage retention is determined according to the corresponding honey color. Black honey retains almost all mucilage, requiring the longest drying time, while red honey retains 50-80% thickness, and the parchment beans need at least 12 days to completely dry. Following this, the sticky parchment beans need to be placed in a greenhouse to rest for two days. During this process, constant turning is required to ensure even drying of the coffee beans. As the mucilage gradually dehydrates, the parchment layer becomes darker red, and the sugars become more concentrated in the seeds, bringing richer fruit aromas.

Tasting Notes by FrontStreet Coffee

Based on past roasting experience, FrontStreet Coffee also made fine adjustments to these two coffees at a medium-light level and conducted immediate staff cupping sessions.

For the red honey-processed Geisha from the El Cedral plot, FrontStreet Coffee detected distinct dark berry aromatics from the dry fragrance, accompanied by subtle tea-like floral notes, along with black plum, raisin, and jam-like fermented aromas. Upon tasting, the coffee presents flavors of cranberry, cherry, and citrus. In the medium to low temperature range, the berry acidity intertwines with orange sweetness, creating a smooth and full-bodied mouthfeel. After swallowing, a unique black tea aroma emerges.

The other coffee, the black honey-processed Catuai from the Bella Vista plot, exhibits more dried fruit characteristics in its aroma, smelling like dried prunes, raisins, and preserved plums. The coffee tasting reveals flavors of black plum, berries, grapes, and pear tea, with predominantly dark, acidic fruits and a round, solid mouthfeel.

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