"Upon grounding, the dry aroma presents notes of blackberry, mango and citrus. At first sip, you experience a sweet and tangy blackberry and cranberry flavour followed by hints of orange peel and starfruit juice and pickled mango at the back. The coffee finish off with a chocolate aftertaste with rich notes of complexity. "

We're excited to bring you, for the second season, an exceptional coffee from Allan Oveido's Don Joel Micromill in the West Valley of Costa Rica. Last year, we featured the SL28 variety processed as Yellow Honey, and this year, we're proud to present the Natural process version of the same remarkable variety.

Don Joel Micromill is situated at 1600 meters above sea level in the highlands of Costa Rica's West Valley. The farm was originally known as La Cumbre before being named in honor of its founder, Don Joel. After his passing, the farm was divided between his son, Allan Oveido Rodriguez, and his brother's family. Allan, who grew up learning the traditional methods of coffee farming from his father, has been producing and farming coffee for over 20 years.

Allan's journey in coffee farming has been marked by both challenges and triumphs. Early on, he struggled to make ends meet, working as a taxi driver in San Jose by night and managing the farm by day. Determined to improve his family's living conditions, Allan embraced innovation, focusing on detailed recordkeeping and experimenting with different coffee varieties and processing methods. His commitment to excellence led him to build his own micromill, naming it after his father, Don Joel.

Allan's dedication paid off when he participated in the 2021 Costa Rica Cup of Excellence, where his San Roque Kenya variety, an SL28, placed #18 with a score of 88. The SL28 variety, known for its high levels of naturally occurring phosphoric acid, delivers a mouthwatering, juicy texture that lights up the palate.

This season's offering features the SL28 variety processed as Natural. During harvest, only the ripest cherries are selected and carefully sorted before being dried on patios. The drying process typically takes up to 3 weeks, allowing the cherries to reach the ideal moisture level. Once dried, the cherries are hulled, and the coffee beans are meticulously sorted at the micromill to ensure the highest quality.

Variety : SL28
Altitude : 1600 masl
Process : Natural
Origin : Grecia, San Luis