Costa Rica, Don Joel Micromill - Maragogype

This gem is juicy and complex. It makes me see green and yellow. Reminds me of green grape, yellow plum & apple blossom.

From the importer, Apex Coffee:

Allan Oviedo is a second-generation coffee grower who inherited his land from his father, Joel Oviedo, about 20 years ago. The land was divided in half, with Allan receiving one portion and his brother (Allan’s uncle) receiving the other. At first, Allan sold his coffee cherries to a local mill, but the prices were very low. To make ends meet, he worked as a taxi driver in San Jose, saving up to reinvest in the farm. Over time, Allan made various improvements to the farm to enhance his family’s quality of life. Like many others in Costa Rica during this period, he aimed to process his own coffee and eventually built a micromill, naming it after his father, Don Joel.

ABOUT DON JOEL

Nestled in the scenic West Valley region of Costa Rica, the Don Joel farm spans just 12 hectares. Despite its modest size, it produces an impressive 350 fanegas (a Costa Rican unit for measuring coffee weight) perharvest and features its own washing mill. Allan has owned Don Joel for a decade, managing farm operations alongside his son Ignacio. Of his ten siblings, Allan is one of five involved in the coffee industry. One of his brothers owns the neighboring farm and supplies specialty coffee to the Don Joel wet mill for processing.

MARAGOGYPE VARIETY

Maragogype is a variety of Arabica coffee originally from Brazil, first discovered near the city of the same name in the state of Bahia. Famous for its exceptionally large beans, often called “elephant beans,” it stands out not only for its size but also for its refined cup profile. Although its yields are lower compared to other varieties, it is highly valued for its elegant cup, characterized by bright acidity, silky sweetness, and floral, fruity notes. Today, Maragogype is cultivated in various regions of Latin America and continues to captivate coffee lovers seeking rare and distinctive flavors.

ALLAN OVIEDO’S PROCESSING

After harvest, the cherries are depulped and mechanically washed. Last year, Allan introduced a new drum dryer, which helped optimize the drying process for several coffee lots. The move toward mechanical drying is becoming increasingly important in Costa Rica as producers adjust to the effects of climate change. Traditionally, producers have depended on sunny, dry weather during the summer harvest, but this season’s unpredictable and untimely rainfall has led many to explore alternative drying methods.