{"product_id":"no-05-costa-rica-don-mayo","title":"№05 — Costa Rica Don Mayo","description":"\u003cp\u003e№05 was our March 2026 drop — a black-honey-process Costa Rica from Don Mayo in Tarrazú. Brown sugar, cherry, a body that lingers. Archived; the lot is sold but the page stays.\u003c\/p\u003e\n\n\u003ch2\u003eTasting notes\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eBrown sugar\u003c\/li\u003e\n  \u003cli\u003eCherry\u003c\/li\u003e\n  \u003cli\u003eAlmond\u003c\/li\u003e\n  \u003cli\u003eFull-bodied mouthfeel\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eBeneficio Don Mayo, Tarrazú, Costa Rica. Caturra grown between 1,600 and 1,800 m by smallholder producers delivering to Don Mayo's micro-mill. Tarrazú's volcanic soils and sharp altitude shifts produce some of Central America's densest, sweetest coffee.\u003c\/p\u003e\n\n\u003ch2\u003eProcess \u0026amp; varietal\u003c\/h2\u003e\n\u003cp\u003eCaturra, black honey process. Cherry is depulped but most of the mucilage (the sugary fruit layer) stays on the bean during drying — drying takes 20–28 days. \"Black\" means the most mucilage retention, slowest dry, highest fermentation risk, and densest sweetness. \u003ca href=\"\/blogs\/journal\/natural-washed-anaerobic-process-guide\"\u003eRead more about honey-process coffee.\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch2\u003eRoast profile\u003c\/h2\u003e\n\u003cp\u003eMedium-Light — step 2 of 5 (Light · \u003cstrong\u003eMedium-Light\u003c\/strong\u003e · Medium · Medium-Dark · Dark). The honey process builds in sugar; a touch more development brings it out as caramel.\u003c\/p\u003e\n\n\u003ch2\u003eHow to brew it\u003c\/h2\u003e\n\u003cp\u003eV60 or Chemex, 1:17 at 92 °C. Specs are in the brew guide above.\u003c\/p\u003e\n\n\u003ch2\u003eAbout this lot\u003c\/h2\u003e\n\u003cp\u003e70 kg total — sold through in March 2026. Black-honey coffee is high-risk-high-reward at the mill: too much fermentation and you lose the lot. Don Mayo nailed this one. We won't get the same cup twice from the same farm, but we'll keep buying from Tarrazú.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/journal\/the-tone-numbered-series\"\u003eRead about how we pick each month's numbered lot.\u003c\/a\u003e\u003c\/p\u003e\n","brand":"tone.","offers":[{"title":"Default Title","offer_id":71040474185750,"sku":null,"price":38.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1241\/6054\/0694\/files\/tone-no-05-v8.png?v=1779473185","url":"https:\/\/tone.coffee\/products\/no-05-costa-rica-don-mayo","provider":"Tone Coffee","version":"1.0","type":"link"}