DON SABINO, Costa Rica
DON SABINO, Costa Rica

DON SABINO, Costa Rica

Regular price £9.80
Sale price £9.80 Regular price £0.00

Steven Vargas doesn't just grow exceptional coffee, he experiments with it, and this honey processed lot from his Don Sabino micromill is proof of that. A blend of Catuai and Caturra, grown at the foot of the Poas Volcano where volcanic soil meets a climate built for slow, careful ripening, it's a cup that leans sweet and floral, blackberry, toffee and jasmine layered together beautifully.

Weight

Pickup available at Coffee House

Usually ready in 24 hours

DON SABINO, Costa Rica

200g / Whole bean

  • Coffee House

    Pickup available, usually ready in 24 hours

    1 Market Place
    Chippenham SN15 3HD
    United Kingdom

  • Roastery

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +441249263437

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on various factors like aroma, flavour, acidity, body, aftertaste, sweetness and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

What is single origin?

  • Single origin means the coffee comes from one specific region, farm, or cooperative, rather than a blend from multiple places. This allows you to experience the unique characteristics of that area’s climate, soil, and processing methods.

What are tasting notes?

  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process.

What is the processing method?

  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste.
  • Free UK Royal Mail tracked 48 delivery on all orders over £25.
  • For orders under £25 delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Blackberry, Toffee, Jasmine
SCORE: 86
PRODUCER: Steven Vargas
ALTITUDE: 1,650 masl
VARIETAL: Catuai | Caturra
PROCESSING: Honey

Steven Vargas

This coffee comes from our good friend, Steven Vargas, and his family's Don Sabino Micromill. When we visited him in Alajuela last December, we had an amazing time at his farm and were truly inspired by his passion. We cupped various exceptional lots together, and this Catuai was a clear standout.

Steven is a dedicated fourth-generation coffee producer, continuing a legacy that began with his great-grandfather, Recadero, one of the region's pioneers. He and his father founded the micromill in 2011 with a clear vision: to focus on producing world-class specialty coffee.

Today, that vision is a reality. Steven is a true innovator, cultivating diverse and rare varieties like Geisha and SL-28 alongside traditional Catuai on his 50 hectares of land. We're honoured to work with him and share this exceptional coffee.

Don Sabino Micromill

Founded in 2011 by Steven and his father, Don Sabino Micromill is named in honour of Steven’s grandfather. Located at the foot of the Poas Volcano in Alajuela, the mill is a shining example of scalable quality, growing from its roots as a small microlot producer into a full-fledged family business.

The mill focuses exclusively on Honey and Natural processing, a conscious choice to conserve the water that would otherwise be used in washed processing.

Honey Processed

Don Sabino is honey processed, a method that sits between washed and natural. After the cherry is picked, the skin is removed but some or all of the sticky mucilage layer is left intact on the parchment as it dries. That mucilage, rich in natural sugars, continues to interact with the bean throughout drying, building sweetness and body without the heavier fruit character a full natural process can bring.

It's a technique that demands real attention, uneven drying or poor airflow can spoil the batch entirely, but done well, as Steven Vargas does at Don Sabino, it produces a cup with real depth, balancing the floral brightness of the Catuai and Caturra varietals with a rounder, sweeter structure underneath.

Don Sabino is honey processed, a method that sits between washed and natural. After the cherry is picked, the skin is removed but some or all of the sticky mucilage layer is left intact on the parchment as it dries. That mucilage, rich in natural sugars, continues to interact with the bean throughout drying, building sweetness and body without the heavier fruit character a full natural process can bring.

It's a technique that demands real attention, uneven drying or poor airflow can spoil the batch entirely, but done well, as Steven Vargas does at Don Sabino, it produces a cup with real depth, balancing the floral brightness of the Catuai and Caturra varietals with a rounder, sweeter structure underneath.