Costa Rica / Natural
Dangerously drinkable and moreish: Dried red berry, zesty pomelo and milk chocolate combine over a round and silky almond nougat base.
Producer: Esteven and Hiver Vargas
Region: Sabanilla de Alajuela, Central Valley
Farm: Las Vegas, Don Sabino Micromill
Arabica Cultivar: Red Obata
Process: Natural Process
Altitude: 1350m asl
The Central Valley in Costa Rica in many ways epitomises the countries emotional bond to quality coffee with the lines between capital city and coffee farm blurred as they meet. Travelling into the zone of farms and micro-mills from San Jose, its not long before some of Costa Rica’s most regarded producers have their farms.
The Don Sabino micro-mill in Sabanilla is only a decade old and has transitioned in this short space of time to exclusively producing natural process coffee. Hiver and Estevan, a father and son team, employ a terroir-focused, minimalistic approach to post-harvest production, drying all their coffee on raised beds.
They consistently deliver exceptional coffee, and we’ve been buying their coffee for four years now from a variety of plots. Like many micro-mills each small plot of land Hiver and Estevan own is processed with a unique name. This is the fourth year we’ve bought their coffee and this selection is a 100% Obata micro-lot from the Las Vegas plot. Delicious, moreish and very accessible it a coffee full of flavour that represents their approach to coffee growing with aplomb.
A velvety almond nougat foundation acts as the perfect base for notes of dried red berries, plum, and brown sugar. Cherry and brown spice accents then roll onto a pomelo like citrus structure which holds the coffee together as it cools. A milk chocolate finish then builds at the end made all the better for a full, smooth, and silky sweetness.
This style of moreish and delicious coffee is perfect for brewing in lots of different ways, whether you drink filter, French Press or espresso. Filter leans to the nougat and brown sugar like aspects of the coffee while aeropress or French press will bring out more of the pomelo and chocolate notes.
In espresso Las Vegas becomes a almond nougat and dried fruit delight. Our starting recipe on a La Marzocco GS3/VST20g basket/EK43 grinder brews a silky sweet espresso with almond nougat, maple syrup, dried fruit and mandarin orange citrus on the finish:
Ratio: 1 : 2.14 ratio / 19g : 40.4g @ 93.6°C
Brew time: 29 seconds
If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home