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Don Mayo, La Ladera

Don Mayo, La Ladera

Ozone Coffee Roasters

About This Coffee

This single-origin coffee is produced by Pablo Bonilla at the La Ladera farm in the Tarrazú region of Costa Rica. Grown at an altitude of 1,850 to 1,900 meters, this Caturra variety coffee is processed using the honey method at the Don Mayo micro mill. The cup offers a clean profile with tasting notes of orange blossom, red apple, and mandarin, complemented by a soft honey sweetness, a silky body, and a bright citrus lift.

Origin

Tarrazú (Costa Rica)

Flavor Notes

Honey, Red Apple, Orange Blossom

Roast Level

Medium

Processing

Honey

Typology

Arabica
Caturra
OC

Ozone Coffee Roasters

Ozone Coffee was founded in 1998 in Fitzroy, New Plymouth, New Zealand and has since grown into a trans hemispheric operation with locations in both New Zealand and London, where it established a presence around 2012 and now operates four cafes alongside two in its home country. In 2018 Ozone acquired the longstanding UK specialty roaster Hasbean, unifying the two brands under the Ozone Coffee name by March 2024 and consolidating its position as one of the most significant specialty operations spanning both sides of the world. The company achieved B Corp recertification in 2025 with an impact score of 97.6, one of the highest in the global coffee industry, and employs over 150 people across its New Zealand and UK operations under a leadership team headed by CEO Lizzie Gurr since 2022 with the Reddy Group, a brother and sister partnership of Rohit and Kamini Reddy, as majority shareholders since 2017. Ozone supplies specialty coffees wholesale to hotels, restaurants, and cafes as well as online for home use, and positions itself as the Home of your Ultimate Coffee Host, a tagline that places hospitality at the center of everything from sourcing to service. From its origins in a small New Zealand coastal town to its current status as a certified B Corp employer of 150 with operations across two continents, Ozone represents one of the most ambitious and ethically grounded growth stories in specialty coffee.

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