Super sweet and clean. Soft stone fruits with some floral characters. Peach, honey and chamomile.
Esteven Vargas and his father, Hiver Vargas, built the Don Sabino micromill in around 2011, though both men have been in coffee their whole lives. Starting in 2014, the father-son partners decided to switch all of their production over to naturals, because they like the profile, and the Cafe Imports green-coffee buyer Luis Arocha says, "I keep asking them their secret, because their coffee is very good!" The cups have a very delicate acidity for being full naturals, and articulate sweetness and complex flavour.
Perhaps one of the secrets of their production is that they keep things close to home—literally— which helps them control quality. After the coffee is harvested, dried, and milled, it is stored at the family house: "If you're in the living room and you walk through the rooms, you will see coffee bags stored all over the house." Luis says. "When you're in the house, there is the intense aroma of raisin because the coffee is so intense."
This micro-mill is located in an interesting place, in their backyard! Esteven's family and his parents literally live right next to the mill, ensuring that meticulous processing is done to all the coffees flowing through here. Esteven's farms all deliver cherry to this backyard micromill operation where the coffee is milled and dried. Coffee is their life, it is their passion.
The volcanic soil, altitude, and variety selection on El Jordan and their other farms helps make the Don Sabino coffees exceptional.
This was one of the coffees we selected during our trip to Costa Rica and we're excited to have it on the offer list. When we cupped this to decide on tha tasting notes we had to check it wasn't mixed up with a washed Ethiopian Yirgacheffe since it has a similar flavour profile.