The Vargas family has been cultivating coffee in the region for over 80 years. Steven’s great grandfather, Recadero, was a pioneer in establishing coffee in the area of San Isidro de Alajuela along the slopes of the Poás Volcano in 1940. The mill is named after his son Sabino, who continued to grow and develop the family business. Today, Sabino’s youngest child, Gilberth, and his son, Steven, operate the farm and established a wet mill 12 years ago to process their coffee. After generations of producing coffee to be exported, they are still honored to bring quality and different varieties of coffees to places worldwide. Don Sabino got its start first by processing washed coffees. After a few years, they began offering various honey-processed coffees, and in the past six years, they have focused 95% of their production on super clean and expressive natural processing.
This lot is special for Steven because it is named in honor of his favorite city in the US – Las Vegas. It is planted with Catuai and always offers a good cup harvest after harvest. After picking the cherries of only optimum ripeness, Steven brings the coffee to the mill, where they are put on raised beds in a layer about 2 inches thick and are left uncovered for one night. After this, the cherries are turned numerous times a day, covering the coffee at night to protect it from rain. The entire process takes 14 to 18 days. The final cup packs sweet notes of mango and jasmine honeysuckle paired with the juiciness of raspberries. This is some of the finest Costa Rican coffee we’ve seen all year.