About Costa Rica Don Mayo Natural ASD
This past year we were lucky to acquire this anaerobic slow dry process (ASD) Catuai from the Don Mayo Micromill along with our returning washed or white honey caturra. We have offered Don Mayo's 1900 meter washed coffee from his San Francisco property for years and it is a customer favorite. The Natural process coffee is a whole other direction from him and is really an outstanding coffee, especially for the price. This coffee was one our own favorites to come across our cupping table this year. We have only a small supply so take advantage of it. We think you will be as impressed as we are.
The ASD process involves placing ripe cherries into fermentation tanks for 120+ hours and drying the coffee on raised drying beds. This process allows for the fermentation to happen slower than traditional dry processing, and almost entirely inside the bean, which results in highly concentrated flavors. ASD process coffees are steadily gaining in popularity among specialty coffee drinkers and we have started to cup a lot of them. This particular ASD really impressed us with concentrated and layered flavors yet it remains very clean and balanced compared to some ASDs which can be more on the wild side.
- Country: Costa Rica
- Farm: El Pedregal
- Producer: Hector Bonilla and Family
- Region: Tarrazu
- Municipality: San Marcos de Tarrazu
- Altitude: 1800 meters
- Varietal: Catuai
- Process: Anaerobic Slow Dry
- Harvest Season: September to February
Cup Characteristics: Surprisingly powerful and nuanced, well processed coffee showing aromas of blueberry, orange peel, and intense fruit. Flavors of citrus, mango, cherry, tamarind, and chocolate combine to make a balanced and clean cup.
Roasting notes: ASD processed coffees have more fruit intensity and light treatment will preserve fruity flavors so we recommend pulling the roast before second crack. 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. Natural coffees proceed through the roasting cycle more quickly. They also have more chaff.