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COSTA RICA SAN MIGUEL
COSTA RICA SAN MIGUEL
Region San Francisco, Tarrazú, San José, Costa Rica
Grown by Hector Bonilla at Finca San Miguel
Elevation
1700  MASL
Varieties Yellow Catuai + Caturra
Processing LOW O2  NATURAL
Taste notes Sangria, Fruit by the Foot, No Risk No Reward
Sensory Cherry, Prickly Pear, Wild, Pink Lemonade
Importer Red Fox Coffee Merchants 
Group Beneficio Brumas del Zurquí, S.A.
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PRODUCT INFO
Region San Francisco, Tarrazú, San José, Costa Rica
Grown by Hector Bonilla at Finca San Miguel
Elevation
1700  MASL
Varieties Yellow Catuai + Caturra
Processing LOW O2  NATURAL
Taste notes Sangria, Fruit by the Foot, No Risk No Reward
Sensory Cherry, Prickly Pear, Wild, Pink Lemonade
Importer Red Fox Coffee Merchants 
Group Beneficio Brumas del Zurquí, S.A.
DESCRIPTION

It has been many a moon since we’ve had a coffee from Costa Rica, and boy are we bringing this country back to the menu in style. Another installment in our EXTRA SPECIAL series, this is an anaerobic (limited-oxygen) dry-process style coffee, meaning it’s a little bit wild. But as they say — NO RISK NO REWARD, and this one definitely makes good on the spoils of such experimentation.

San Miguel is a farm belonging to Hector Bonilla, who processes his family’s coffees at their mill, Don Mayo. In addition to producing myriad Cup of Excellence lots over the years, The Don lives up to its title as a prominent player in the micro-mill vanguard in Costa Rica, a revolution that our importing partners, Red Fox, trace back twenty years. Though coffee drinkers nowadays needn’t be blamed for taking micro-lots for granted, it’s important to remember that these levels of lot separation, quality, and traceability were anything but the status quo at the turn of the century. Industrious farmers in Costa Rica, a comparatively well-resourced coffee-producing country, were some of the first and most successful in implementing this degree of specialization. This early adoption made Costa Rican producers low-key victims of their own success, in some respects, as many buyers shifted their attention toward emerging regions where impact from new investment could be more impactful. Long story short — Costa Rica may not be as familiar a specialty feature as many other countries, but that’s certainly not for lack of quality.

Hector formally founded Don Mayo all the way back in 1994, and also served as the chairman of his community’s cooperative from 1992 - 1998. In the early 00’s, a slew of significant infrastructure improvements helped vault Don Mayo to the loftiest of echelons, earning their first COE in 2009, and placing within this competition’s top-ten dozens of times since. While the family’s pristine washed lots are most likely to rack up those medals, their open-mindedness to alternative processes and distinct variety separations is proof that they never rest on their laurels. This lot is fermented for 62 hours in an airtight container with water before drying on cement patios for 22 days, finishing with a few laps in a mechanical dryer. Yeah, this one definitely puts the EXTRA in extra special, and we are willing to swear by our tasting notes — REFRESHINGLY FRUITY RED COCKTAIL, PURE ELASTIC SUGAR, and — need we say it again? — NO RISK NO REWARD. 

DAZZLING
EXTRA
SPECIAL
SINGLE
FARM