COSTA RICA - 24/4 San Luis 269 - Cattura / Catuai - Natural Process 250g
Available in strictly limited quantities - we have just one half (35Kg) bag of this absolute treat of a coffee.
Cacao nib, fresh ginger, mango, black tea, strawberry candy, walnut skin.
Get it whilst you can!!
Coffee Details
LOCATION: WEST VALLEY, COSTA RICA
ALTITUDE: 1600m
Don Sabino Micromill, operated by Steven Vargas in Sabanilla, Alajuela, is a fourth-generation family project located at the foot of the Poás Volcano in Costa Rica’s West Valley.
The Vargas family has cultivated coffee since the time of Steven’s great-grandfather, and since 2011 Steven has led the shift toward specialty production, founding the mill with his father and naming it after his grandfather, Don Sabino Vargas Sibaja. Today, Steven manages approximately 50 hectares planted with a wide array of varieties, including Caturra, Catuai, Gesha, Obata, Villa Sarchi, and SL-28.
The region’s volcanic soils, mild slopes, and balanced microclimate of sunny mornings and misty afternoons provide excellent conditions for high-quality production and clear varietal expression.
At Don Sabino Micromill, all coffees are processed as either Natural or Honey, conserving water while maintaining consistent cup quality.
This lot of caturra & Catuai was processed as a Natural: ripe cherries were dried on raised beds made of black zarán mesh for 2–3 weeks, benefiting from full sun exposure by day and plastic cover protection at night.
After drying, lots are rested for 1–2 months in the warehouse before undergoing meticulous sorting for screen size, color, and density prior to export. The combination of careful processing, varietal diversity, and unique terroir has established Don Sabino as a reliable source of distinctive West Valley coffees with consistent quality and traceability.