Don Cayito and the Coffee That Redefines Tarrazú
At nearly two thousand meters above sea level, in the misty mountains of Tarrazú, Costa Rica, something extraordinary is happening. On a farm called Don Cayito, producer Ricardo Calderón Madrigal is reshaping what the world expects from high-elevation coffee. His approach is not rooted in routine or tradition. It is fueled by vision, precision, and a desire to explore what more this land can offer.
When Ricardo took ownership of Don Cayito ten years ago, he did not just see a coffee farm. He saw a blank canvas with the potential to produce something truly remarkable. With time, discipline, and an unwavering commitment to quality, he has turned that potential into one of the most celebrated farms in the region.
Today, Don Cayito grows exceptional varieties like Red Catuai, Typica Mejorado, and Geisha. These are not planted for show, they are carefully matched to the farm’s altitude and microclimates. Each plot receives its own care plan. Soil samples are tested regularly. Nutrients are adjusted to support the health and performance of each plant. The entire operation is a study in intentional farming.
Ricardo’s focus has not gone unnoticed. His coffees have won top honors at the Cup of Excellence three times, including back-to-back first place finishes in 2022 and 2024. The most recent winning lot, a honey-processed Geisha, did more than take the top spot. With a score of 93.62, it was the highest scoring coffee of the year across all countries and categories.
Tarrazú is no stranger to quality. Its coffees are famous for their structure and bright acidity. But what Ricardo achieved with this lot goes far beyond what even experienced buyers expect from the region. It begins with the Geisha variety, already known for elegance and complexity. Then comes the honey process, a method Tarrazú producers have long used to enhance sweetness and clarity. At Don Cayito, this method is executed with such refinement that it transforms the cup into something completely distinctive.
The flavor profile is both vibrant and layered. Delicate floral notes open the experience, followed by bergamot, citrus peel, and a burst of blueberry. As the cup cools, deeper tones of plum and bittersweet chocolate emerge. A touch of brown sugar brings balance to the juicy texture, while the crisp acidity and floral finish leave a lasting impression.
This coffee is not just a reflection of great growing conditions. It is the result of sharp thinking, deliberate choices, and the kind of dedication that never stops at good enough. Don Cayito continues to prove that Costa Rican coffee can still surprise us, and that excellence is not just about tradition. It is about vision, and the people who are willing to see what is possible.
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