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Products

SPECIALTY COFFEE.

Specialty coffee is known as coffee produced on farms with special characteristics such as the management of pure varieties, a specialized agronomic management and processed by its producer where the variables such as the variety, types of processing, origin, place of production and especially the coffee that enhances the efforts of the producer are exploited. This reward is given through fair prices for their hard work and showing to the world their true identity.

In specialty coffee the correct roasting is the one that manages to show the best attributes of the bean and proposes to the consumer a different way of tasting it. That is why specialty coffee does not sell a product, it sells an experience. Don Mayo Coffee Line

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FULLY WASHED:

Traditional coffee washing system where 100% of the honey is removed from the coffee. In the cup it gives very clean notes and highlights the acidity of Tarrazu coffee.

YELLOW HONEY:

This process adjusts the machinery to leave 30% of the mucilage or honey of the coffee in the bean. This process provides more sweetness and a more balanced cup.

RED HONEY:

With this process 100% to 80% of the coffee honey is left in the bean. This honey is concentrated in the bean bringing more sweetness, body and intensity to the cup.

BLACK HONEY:

In this particular process all the honey is left in the coffee and the bean is taken to a CONTROLLED fermentation, this offers in the cup very exotic, sweet and peppery notes.

NATURAL:

This process is when the coffee cherry is placed directly to dry in the sun without going through the wet mill. The cherry under the sun is dehydrated and the bean absorbs all the sugars from the pulp and mucilage. This cup offers notes of dehydrated fruits such as plums, raisins and notes very accorded, sweet and very marked aftertaste.

GEISHA:

Variety recognized worldwide for its qualities in cup such as very floral and delicate attributes. It is a medium-bodied and delicate coffee. Ideal for infusion methods.

PEABERRY:

Also known as caracolillo. These beans are the ones that are produced at the ends of the branches of the coffee trees (bandolas) so these beans receive more rain and sun than the rest. This makes their flavor more intense and juicy in the cup. The beans are physically smaller than normal.