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    Costa Rica Los Tucanes Red Honey

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      Purchase Costa Rica Los Tucanes Red Honey

      Costa Rica Los Tucanes Red Honey


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      About Costa Rica Los Tucanes Red Honey

      Arrived very late October 2023, new crop, in Grainpro, but offered for the first time in February 2024.

      The story of Hector "Don Mayo" Bonilla and his family's commitment to quality and excellence in coffee production is truly inspiring. This is evident in the numerous awards they have received, including multiple top placements in the prestigious Cup of Excellence competition. It's clear that their passion for coffee runs deep and has been passed down through generations.

      The Don Mayo micro-mill is owned and operated by the Bonilla Solis family, and it stands out as a top tier boutique mill in Costa Rica. The family's ownership of both the micro-mill and preferable coffee-producing land in the Tarrazu region allows for total control and continuity in the production process—from growing the coffee on their farms to processing it at the micro-mill.

      The Bella Vista Tarrazu farm (particularly the Bella Vista 1900 farm owned by Josue Bonilla Solis) has been a consistent winner in the Cup of Excellence competition. The high elevation of the Tarrazu region, along with its mountainous terrain, provides ideal growing conditions for coffee. This, paired with the Bonilla family's dedication to growing excellence is reflected in their continuous top placements in the competition, a showcase of their hard work and commitment to quality coffee production.

      The use of the Catuai varietal, along with traditional processing methods at the Don Mayo micro-mill, further highlights the family's expertise in producing high- quality coffee. The meticulous process of de-pulping, fermentation, washing, sun- drying on patios, and final milling before shipping, reflects their attention to detail and commitment to delivering an exceptional coffee experience.

      • Farm: Los Tucanes
      • Producer: Hector Bonilla & Family
      • Region: Tarrazu
      • Micro Region: Léon Cortes
      • Elevation: 1750 meters
      • Varietal: Catuai
      • Plant age: 8 Years
      • Processing: Red Honey
      Honey processing is usually performed in a micromilling machine, also called a demucilager.  The machine removes the coffee cherry's outer skin and then, using an intense spray mist, shaves away small amounts of mucilage - the fruit's flesh. The amount of mucilage that remains will ferment in place before the fruit is spread out on tables to dry.  It will determine the final color and name given to the coffee.  A tiny amount of mucilage will result in "whilte honey", a little more for yellow honey, than red honey and finally, with pretty much all of the mucilage intact is black honey.  Red honey is a nice balance between fruitiness and piquancy.

      Hector Bonilla and the Solis Bonilla family coffees have swept numerous awards attesting to the consistency of his quality as well as his mastery of a number of processing methods.  These awards include

      • Cup of Excellence 2020 - #1
      • Cup of Excellence 2016 - #5
      • Cup of Excellence 2014 - #6
      • Cup of Excellence 2013 - #4 and #10
      • Cup of Excellence 2011 - #7
      • Cup of Excellence 2009 - #1
      • Cup of Excellence 2008 - #3
      Overall, the Bonilla Solis family's story is not just about coffee production; it's a tale of passion, dedication, and a multi-generational commitment to excellence in the world of specialty coffee. Their achievements in the Cup of Excellence competition and the recognition of their consistently high-quality coffees are a testament to the family's profound impact on the coffee industry in Costa Rica.

      Cup Characteristics: Aroma of pipe tobacco, butter, sugary vanilla, caramel. Sweet flavors of molasses, tamarind, Baker's chocolate and honeydew.  Also the flavor of Assam-like malt. Body has aspects of melon and chocolate.

      Roasting notes: This 1750 meter coffee is fairly dense and can use higher heat to develop following the drying phase. If your roaster has the ability, extend the development time for about 1 1/2 minutes but pull before second crack should you hear the first sound.