Approaching the coffee for roasting, we found that smaller batches and a fast light roast showcased Ricardo’s coffee most dynamically. Here, the heady florals, caramel sweetness, and plush apricot aromatics are at their best. A deep fruit sweetness balances the sparkling effervescent acidity, giving the profile both depth and balance. Secondary notes of plump sukari dates and juicy mandarin orange are complemented by a subtle hint of white grape. The caramel and date notes enhance the round silky smooth mouthfeel, which carries elegantly into a long finish with lasting clarity. The light roast highlights both the Gesha variety’s floral character and the sweetness of this award winning coffee.

The six-hectare farm grows Gesha, Typica Mejorado, and Red Catuaí Arabica selections chosen purely for flavour quality.
The Gesha used for this award winning lot exemplifies the farm’s focus on detail. “The most important thing for us is to highlight the natural profile of each bean and respect its origin. Every variety and every lot has its own unique identity, so we adjust the process according to the climate, cherry ripeness, and the cup profile we aim to express.”

For this Cup of Excellence-winning coffee, Ricardo handpicked only the ripest Gesha cherries before depulping for a honey process with carefully controlled fermentation and temperature management. Drying took place on shaded African beds for over twenty-five days to build a dense, sweet structure with layered aromatic complexity.


This integration of family, environment and innovation has made Don Cayito a respected name in Costa Rican coffee, producing micro-lots that combine heritage, precision, and authenticity.