Today the farm and micromill are guided by producer Steven Vargas, who helped shift the family’s focus toward specialty coffee and expanded the operation with new land, new varietals, and a modern processing approach. The estate now covers 93 ha across the Central and West Valley regions, growing coffee 1350-1820m in fertile volcanic soils influenced by the nearby Poás Volcano.

The farm maintains an unusually broad collection of varieties ranging from Catuai, Caturra, Villa Sarchi, Geisha, and SL28 to Centroamericano, Catigua, H1, Mokka, Pacamara, Typica, and Obata. Supported by a microclimate of bright mornings and cool, mist-covered afternoons. Steven’ s farms feature gentle terrain that allows careful separation and management of each cultivar. At the Don Sabino Micromill, processing is designed around resource efficiency and quality control.

Coffees are harvested selectively, dried naturally or as honeys on raised beds, rested in parchment, and then sorted by density, screen size, and colour.

Hygiene standards and the removal of underripe cherries safeguard consistency from the field to the final lot. Sustainability plays a central role in Don Sabino’ s approach.

The farm practices regenerative agriculture, intercropping, and forest-friendly farming, and holds Costa Rica’ s Blue Flag certification while working toward RegenAgri’ s carbon free standard. The family also invests in its local community through environmental education, support for churches and schools, and regular clean up efforts. Through a blend of heritage, innovation, and environmental care, Don Sabino produces coffees known for clarity, complexity, and a strong sense of place.

Origin_Costa Rica
Region_Sabanilla de Alajeula, Central Valley
Farm_El Llamarón (Don Sabino)
Variety_Typica
Altitude_1300-1600 masl
Proc._Natural
Roasting_Filter Sweetness_4 Acidity_3 Flavor_4 Body_4
Tasting notes_Apple, Cherry, Raisin, Ripe grape
Net weight_100g