Costa Rica - Don Sabino
Sabanilla de Alajeula, Central Valley
1300 - 1600 Meters Above Sea Level
Amaretto, Almond, Toffee
340g / 12oz
Espresso, Pour Over, Drip, and French Press
Note: Pre-ground coffee beans will get stale quicker, which may cause it to lose its aromatic subtleties. Although we'd be happy to grind the coffee beans to your liking, we highly recommend our customers to grind their coffee beans just before consumption.
The Don Sabino Micromill is a project run by a father and son. They make really good coffee even though they work in basic conditions. They pay a lot of attention to making sure everything is just right.
The mill started in 2011, but both Steven Vargas and his dad have always been involved with coffee. They have some pieces of land where they grow different kinds of coffee beans. Their main one is Villa Sarchi, but they also have Catuai, Caturra, Gesha, SL-28, and a little bit of Mokka. At first, they only dried Naturals on their beds, but lately, Steven is trying out some Honey coffee too. He's doing this because Luis Arocha, who buys their coffee, likes it. Luis Arocha works for Oxcart Coffee: Cafe Imports Latin America, and he's based in San José.
The Don Sabino micromill looks after the El Apostol, El Orvo, and La Roca farms.