EL LLAMARON, Costa Rica
EL LLAMARON, Costa Rica

EL LLAMARON, Costa Rica

Regular price £14.50
Sale price £14.50 Regular price £0.00

We're thrilled to share this Catuai from our good friend, Steven Vargas, a fourth-generation producer we visited last December in Costa Rica. His micromill, Don Sabino, sits at the foot of the Poas Volcano, where rich volcanic soil and a unique microclimate of sunny mornings and cool, misty afternoons create the perfect environment for this coffee to thrive.

Weight

Pickup currently unavailable at Coffee House

EL LLAMARON, Costa Rica

200g / Whole bean

  • Coffee House

    Pickup currently unavailable

    20 Borough Parade
    Chippenham SN15 3WL
    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: Raspberry Jam, Dark Chocolate, Lemon
SCORE: 87.5
PRODUCER: Steven Vargas
ALTITUDE: 1,600 masl
VARIETAL: Typica
PROCESSING: Natural Double Process

Steven Vargas

We have had the absolute privilege of visiting Steven Vargas in Costa Rica, and over the years, we have built a fantastic friendship with him. Steven is actually a fourth generation coffee producer. His great grandfather, Recadero Vargas, was a pioneer of coffee cultivation in the Poas area, and that legacy was passed down through his grandfather and his father, Gilberth. In 2010, Steven and his father made the decision to pivot entirely to specialty coffee. While his father expertly tends to the land, Steven focuses on innovation and quality. It is this perfect blend of deep rooted family tradition and modern experimentation that makes his coffees so extraordinary.

Don Sabino Micromill

Founded in 2011, the Don Sabino Micromill is named in honour of Steven's grandfather. It is located right at the foot of the Poas Volcano in Sabanilla, Alajuela. The estate benefits immensely from nutrient rich volcanic soil and a unique microclimate consisting of sunny mornings followed by cool, misty afternoons. By operating their own family mill, Steven and Gilberth have complete control over their harvests. It allows them to isolate specific lots like El Llamaron and pioneer highly sustainable processing methods that conserve water.

Natural Double Process

The 'Double Process' applied to this Typica lot is highly unique and labour intensive. First, the cherries are harvested at peak ripeness and undergo a rigorous hand sorting process by a dedicated team of four. These pristine whole cherries are then placed into tied sacks and left to ferment for exactly 48 hours.

Following this initial stage, the fruit is passed through the wet mill where it is depulped, leaving one hundred percent of the mucilage intact (a full Honey process). Finally, the coffee is moved immediately to African raised beds to dry. This meticulous dual stage method is the secret behind the remarkably complex, fruit forward flavour profile.

The 'Double Process' applied to this Typica lot is highly unique and labour intensive. First, the cherries are harvested at peak ripeness and undergo a rigorous hand sorting process by a dedicated team of four. These pristine whole cherries are then placed into tied sacks and left to ferment for exactly 48 hours.

Following this initial stage, the fruit is passed through the wet mill where it is depulped, leaving one hundred percent of the mucilage intact (a full Honey process). Finally, the coffee is moved immediately to African raised beds to dry. This meticulous dual stage method is the secret behind the remarkably complex, fruit forward flavour profile.