Costa Rica Don Sabino Natural

Operated by Steven Vargas, Don Sabino Micromill is located at the foot of the Poas Volcano in Sabanilla, Alajuela. Since its inception the mill has grown to be a shining example of scalable quality, growing from a small number of microlots to a full-fledged family business which grows, processes, and sells coffee around the world. For this Catuai lot, Don Sabino Micromill applies its proprietary Double Natural process. Fully ripe cherries are selectively harvested at the "uva" stage, when the fruit reaches a deep red-purple color and maximum sugar concentration. The cherries are transported to the mill, are sealed in sacks and held under shade, allowing an initial fermentation stage to take place. Following fermentation, the cherries are transferred to raised African drying beds, dried using traditional natural processing methods, and, once it reaches target moisture content, it is rested before dry milling and preparation for export. This carefully managed process enhances fruit intensity, sweetness, and complexity while maintaining balance and structure in the final cup.