Don Sabino Micromill is a father-son project that produces meticulous coffees in
what seems like “simple” conditions, but with incredible care and attention to detail.
Though the mill was established in 2011, Steven Vargas and his father have both
been in coffee their whole lives. They own several plots of farmland in the area,
where they grow a number of different varieties: Villa Sarchi is their primary crop,
but they also grow Typica, Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For
several of the mill’s early years, the Vargas drying beds were full of only Naturals,
but lately Steven is attempting a small amount of honey coffee as well.
While the Naturals go straight from the tree to the drying beds after being sorted,
Don Sabino’s honey coffees are slightly more complicated. Steven spreads the
seeds out on raised beds directly after they are depulped, and then covers them
with tarps for two days. After that, they are exposed to the air and sun, and rotated
constantly just like the naturals are: The two days under wraps allows them to
generate and retain heat to speed the fermentation process, after which they take
about 15 days or so to completely dry.
This lot of Typica was picked when all the cherries were perfectly riped and then it was dried for 25 days on African beds.
It was collected in the first days of February 2020, and it had an amazing amount of mucilage and brix content.
This lot was dry milled and sorted in the first days of June.
Taste Notes: Fresh Honey, candy, fruity acidity, lime & pineapple.