Costa Rica - Don Sabino

Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience.

We discovered this coffee to be incredibly fascinating and delightful, featuring distinct flavors reminiscent of honeydew, toffee, and ripe grapefruit when brewed with a medium coarse grind in a Hario V60 or Origami pour over. These flavor notes become more pronounced with longer resting periods after roasting; we observed that around 20 days post-roast date typically yields the clearest expression of these characteristics.

The Don Sabino Micromill is a collaborative project led by a father and son team who produce exceptional coffee despite working with basic facilities. They meticulously oversee every aspect of production to ensure quality.

Established in 2011, the micromill is a passion project for Steven Vargas and his father, who have deep roots in coffee cultivation. They cultivate various coffee bean varieties on their land, primarily focusing on Villa Sarchi, alongside Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. Initially specializing in natural processing on their drying beds, Steven has recently begun experimenting with honey processing at the suggestion of Luis Arocha, their coffee buyer from Oxcart Coffee: Cafe Imports Latin America, based in San José.

The Don Sabino micromill oversees operations at El Apostol, El Orvo, and La Roca farms.