Lots of berry with chocolate, smooth mouthfeel.
Origin: Costa Rica
Region: Sabanilla de Alajuela, Central Valley
Farm: El Jordan
Altitude: 1300-1600 masl
Processing Method: Natural
Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like "simple" conditions, but with incredible care and attention to detail. For several of the mill's early years, the Vargas drying beds were full of only Naturals, but lately Steven is attempting a small amount of Honey coffee as well.
While the Naturals go straight from the tree to the drying beds after being sorted, Don Sabino’s Honey coffees are slightly more complicated. Steven spreads the seeds out on raised beds directly after they are depulped, and then covers them with tarps for two days. After that, they are exposed to the air and sun, and rotated constantly just like the Naturals are: The two days under wraps allows them to generate and retain heat to speed the fermentation process, after which they take about 15 days or so to completely dry.
Please note that orders must be received by Wednesday noon (central time) in order to ship by the end of the week
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