Q-Grader Score: 85.0 Sourced from the highlands of Costa Rica’s Tarrazu region, this medium roast coffee from the renowned Don Mayo farm, produced by Hector Bonilla, showcases the best of the Catuai and Caturra varieties. Grown at altitudes between 1,600 and 1,900 meters, this coffee benefits from the fertile conditions of Tarrazu, known for producing some of Costa Rica’s finest coffees. The double washed processing method used for this coffee brings clarity and brightness to its flavor profile, allowing the distinct notes to shine through. The result is a well-balanced cup featuring rich caramel sweetness, paired with hints of cocoa and a bright touch of lemon. Subtle undertones of cane honey add a natural, lingering sweetness, while the nutty finish rounds out the profile, providing a smooth and satisfying experience. This medium roast accentuates both the bright acidity and the sweet richness of the beans, making it versatile enough for various brewing methods. Whether you prefer it as a pour-over for a clean and balanced cup, or brewed as a French press to bring out its fuller body, this coffee offers a delightful and approachable taste journey. Its caramel and cocoa notes make it perfect for enjoying both on its own or paired with a light breakfast pastry.