Don Sabino - Costa Rica - Light

from $22.00

This year’s crop from Don Sabino Micromill is one of the nicest coffees I’ve roasted. It’s flavor profile is fruit forward, yet balanced. This year’s natural processed lot isn’t as funky as other naturals, playing more creamy and sweet. Notes of Almond brittle, short bread and a juicy characteristic akin to grape jelly are all present in the cup. I’ve been enjoying this exquisite coffee both as a v60 and as espresso.

Suggested Pairings: Butterfinger Bar; Peanut butter and jelly sandwich, Ma’ Patton’s World Famous Short Bread

Roast Level: Light

Process: Natural

Variety: Common Costa Rica Varieties

Producer: Don Sabino Micromill

Ratio:

  • Filter - 15:1

  • Espresso - 15g dose, 40g yield

Grind:
Weight:

This year’s crop from Don Sabino Micromill is one of the nicest coffees I’ve roasted. It’s flavor profile is fruit forward, yet balanced. This year’s natural processed lot isn’t as funky as other naturals, playing more creamy and sweet. Notes of Almond brittle, short bread and a juicy characteristic akin to grape jelly are all present in the cup. I’ve been enjoying this exquisite coffee both as a v60 and as espresso.

Suggested Pairings: Butterfinger Bar; Peanut butter and jelly sandwich, Ma’ Patton’s World Famous Short Bread

Roast Level: Light

Process: Natural

Variety: Common Costa Rica Varieties

Producer: Don Sabino Micromill

Ratio:

  • Filter - 15:1

  • Espresso - 15g dose, 40g yield

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.

Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow, Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. 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.

The Don Sabino micromill manages the farms El Apostol, El Orvo, and La Roca.

Coffee cherries in the process of drying, fruit still on the seed. This “natural” processing method yields wild fruit flavors and fermenty, almost booze-like characteristics.


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