Don Sabino, Costa Rica
Stone Fruit, Honeysuckle, Dulce De Leche
Steven Vargas comes from a long lineage of pioneering coffee producers whose farming dates back to the 1940s. This is an exclusive custom lot just for Coffee & Tea Collective that has been years in the making. Normally, this family does not work with Honey Processed Coffee but maintains a focus on their meticulously clean naturals. Steven has always spoken to our friends at Selva Coffee about how they used to make fantastic honeys and that he missed working with them. As our first ever honey processed coffee we figured it was only fitting to link up with Steven for this ultra-special custom lot! El Jordan, the name of the specific lot in which this coffee comes from, is one of the highest altitude lots that the family has and is well sought after by coffee roasters all over the world year after year.
From the importer (Selva):
Steven Vargas and his family have Central Valley Coffee running through their veins. His great grandfather, Recadero, was a pioneer in establishing coffee in the area of San Isidro de Alajuela along the slopes of the Poas Volcano in 1940. His son Sabino, of whom the mill is belovedly named after, continued the family business and even succeeded in growing and developing it. Today, Sabino’s youngest child, Gilberth and his son Steven, operate the farm and were able to create a wet mill 12 years ago in order to process their own coffee. After generations of producing coffee to be exported they are still honored to bring quality and different varieties of coffees to places all over the world. Like those before him, Steven also worked hard and achieved developing the farm even further by impacting an array of coffee professionals throughout the globe with exciting cup profiles. Don Sabino got its start, first by processing washed coffees, after some years they began offering various honeys, and in the past 6 years they have focused 95% of their production on super clean and expressive natural processing.
Lot Description - El Jordan
The truth is that this is a custom lot just for Coffee & Tea Collective. Normally, this family does not make Honey Processed Coffee - only their amazing naturals. But, Steven has always spoke to us about how they used to make fantastic honeys and that he missed doing them. At the same time, C&T was looking to diversify their offerings from Steven and help him move more of his coffees. So, we all came together and custom ordered this honey process for the fine folks of San Diego! Jordan is another one of the highest altitude lots that the family has and is well sought after by coffee roasters all over the world year after year.
Process - Honey
Once again, the coffee picking here at this farm and wet mill is absolutely impeccable. After the coffee is collected and sorted to damn well near perfection they are immediately put through a pulper to remove the fruit skin from the parchment. The seeds are then put out onto raised drying beds with all of the mucilage still intact in medium-thin layers to dry. Every day, every couple of hours all the coffees drying on the beds are turned and continually sorted. Overall the whole process takes 12-15 days to complete and the results are a super clean yet expressive coffee representing the best of what this region and even all Central America has to offer.