As part of our Rare Club, we release coffees that are truly one of a kind, small-lot, carefully sourced and as limited as it gets. Each release is a celebration of craftsmanship, dedication and flavour expression at its highest level.
Our latest coffee is exactly that: Cup of Excellence No. 3 Don Cayito Gesha Honey from Tarrazú, Costa Rica. Lightly roasted to bring out notes of caramel, apricot and florals, it is layered with fruit sugar sweetness and a silky, refined mouthfeel.
A valley of distinction
The Dota Valley, deep within Costa Rica’s renowned Tarrazú region, is home to some of the country’s most structured and expressive coffees. Its steep, forested slopes and cool mountain nights slow cherry maturation, building complexity and lively acidity in the cup.
The valley’s heart, Santa María de Dota, has long been a centre for traditional production, but it is also where Costa Rica’s micromill revolution took root, an innovation that reshaped the country’s coffee landscape over the past two decades.
Don Cayito and the Calderón family
Don Cayito is a small, family-owned farm founded by renowned producer Ricardo Calderón. For over forty years, Ricardo has devoted himself to coffee cultivation with one clear belief, that every bean should reflect both the land and the people behind it.
“Our farm and micromill are the heart of our story,” Ricardo says. “They represent generations of hard work and the chance to express each coffee’s identity honestly. One of the most important things that specialty coffee has taught me is that my entire family works in the same field. It has united us in a very special way. Through each cup, we tell our family story of passion and effort for what we do every day.”
The farm spans six hectares, cultivating Gesha, Typica Mejorado and Red Catuaí, varieties chosen purely for their flavour potential. The Gesha used for this award-winning lot captures the essence of that philosophy.
“The most important thing for us is to highlight the natural profile of each bean and respect its origin,” Ricardo explains. “Every variety and every lot has its own identity, so we adapt the process according to the climate, cherry ripeness and the cup profile we aim to express.”
Craft and precision in process
For this Cup of Excellence-winning coffee, only the ripest Gesha cherries were handpicked before depulping for a honey process with carefully managed fermentation and temperature control. The drying stage took place on shaded African beds for more than twenty-five days, slowly developing a dense sweetness and intricate aromatics.
This balance of family, environment and innovation has made Don Cayito one of the most respected names in Costa Rican coffee, producing microlots that merge heritage with precision and authenticity.
Our roast approach
In the roastery, we found that smaller batches and a fast, light roast allowed the coffee to express itself most dynamically. The result is a cup that opens with floral and caramel notes, followed by plush apricot and fruit sweetness that balance a bright, effervescent acidity. Hints of sukari dates, mandarin orange and white grape add depth, while the silky mouthfeel carries into a long, clean finish.
This roast highlights everything that makes the Gesha variety extraordinary, its aromatic intensity, sweetness and purity of flavour, and showcases why Don Cayito continues to stand among Costa Rica’s very best.
The Rare Club is a celebration of producers who push the boundaries of coffee, and this release embodies that spirit beautifully.
If you are already a subscriber, your coffee will be with you soon.
If not, stay tuned for our next limited list opening in December.
Happy brewing,
The Artisan Roast Team
