I enjoyed the Kenyan !

About These Coffees
Costa Rica Don Sabino
Costa Rica Don Sabino Natural is produced in the Central West Valley of Costa Rica, where the Vargas family has been growing coffee for five generations since 1919. Led today by producer Steven Vargas, the farm spans 93 hectares across fertile volcanic soils influenced by the nearby Poás Volcano, with coffee grown between 1,350 and 1,820 MASL. The combination of high elevation, warm days, and cool misty afternoons creates ideal conditions for developing vibrant acidity and layered sweetness in the cup.
This lot is made using the natural process, where ripe cherries are selectively hand-picked and dried slowly on raised beds to enhance fruit character and complexity. At the Don Sabino Micromill, coffees are carefully sorted by density, screen size, and colour to ensure consistency and quality throughout production. Alongside a strong focus on cup quality, the farm also embraces regenerative agriculture and forest-friendly practices, producing coffees that reflect both the character of the region and the care taken at every stage of processing.
Tasting Notes: Peach, Cherry, Maple Syrup
Producer: Don Sabino
Varietals: Catuai
Process: Natural
El Salvador El Limo San Pacho
El Salvador El Limo San PachoSecond-generation coffee producer Jose Enrique Gutierrez is dedicated to producing exceptional coffees with a focus on quality, sustainability and innovation. At Finca El Limo, nestled in El Salvador's renowned Apaneca-Ilamatepec region, Jose combines generations of coffee-growing knowledge with modern processing techniques to create distinctive lots that showcase the best of Salvadoran specialty coffee.
This San Pacho Anaerobic Natural is a perfect example of that approach. After careful handpicking, ripe cherries undergo a 68 to 72-hour anaerobic fermentation before being slowly dried on raised beds for up to 32 days. The result is a vibrant, fruit-driven coffee bursting with kiwi fruit and blood orange notes, balanced by a smooth honey-like sweetness. Clean, complex and wonderfully expressive, it's a coffee that highlights both the potential of the San Pacho variety and the craftsmanship behind every step of production.
Tasting Notes: Kiwi Fruit, Blood Orange, Honey
Producer: Jose Enrique Gutierrez
Varietals: San Pacho
Process: Natural
Ingredients & Origin
Ingredients: 100% Arabica Coffee Beans. Contains no additives or preservatives.
Sourced from: Costa Rica & Kenya
Roasted and packaged in NSW, Australia, from imported raw coffee beans.
Cup Count
1 – 2 cups daily - 250g per week
2 – 4 cups daily - 500g per week
6 – 8 cups daily - 1kg per week
Note: These guidelines are based on using 21-22 grams of coffee, our recommended dose size for double shots.
Storage Instructions
For optimal quality, store airtight in a cool, dry place, out of direct sunlight.