Don Sabino - Costa Rica - Light
A big, fruit-forward natural out of the Don Sabino Micromill, this coffee is sweet and juicy. A tangy acidity plays off notes of stone fruits like mango and plum. The fermentation of the natural process gives this coffee a heady aroma. I enjoy this coffee best as espresso, but it makes a great aeropress or other single-serve coffee. Try it black first! It’s so good on its own.
Roast Level: Light
Process: Natural
Variety: Common Costa Rica Varieties
Producer: Don Sabino Micromill
Ratio:
Filter - 15:1
Espresso - 15g dose, 40g yield
A big, fruit-forward natural out of the Don Sabino Micromill, this coffee is sweet and juicy. A tangy acidity plays off notes of stone fruits like mango and plum. The fermentation of the natural process gives this coffee a heady aroma. I enjoy this coffee best as espresso, but it makes a great aeropress or other single-serve coffee. Try it black first! It’s so good on its own.
Roast Level: Light
Process: Natural
Variety: Common Costa Rica Varieties
Producer: Don Sabino Micromill
Ratio:
Filter - 15:1
Espresso - 15g dose, 40g yield
A big, fruit-forward natural out of the Don Sabino Micromill, this coffee is sweet and juicy. A tangy acidity plays off notes of stone fruits like mango and plum. The fermentation of the natural process gives this coffee a heady aroma. I enjoy this coffee best as espresso, but it makes a great aeropress or other single-serve coffee. Try it black first! It’s so good on its own.
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.
