{"product_id":"costa-rica-don-joel-micromill-maragohype-sl-28","title":"Costa Rica, Don Joel Micromill - Maragohype \u0026 SL-28","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eMaragogype\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcess\u003c\/td\u003e\n\u003ctd\u003eHoney \u0026amp; Washed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAltitude\u003c\/td\u003e\n\u003ctd\u003e1250 - 1380 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHarvest\u003c\/td\u003e\n\u003ctd\u003eJan - Apr\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavours\u003c\/td\u003e\n\u003ctd\u003ePineapple l Honey l Yellow Apple\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\" style=\"text-align: left;\"\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eThis gem is bright and sweet. It makes me see yellow. Reminds me of pineapple, honey \u0026amp; yellow apple.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\" style=\"text-align: left;\"\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eI didn’t have enough of either the Maragohype or the SL-28 to roast on their own so I combined them! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eFrom the importer, Apex Coffee:\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eAllan Oviedo is a second-generation coffee grower who \u003c\/span\u003e\u003cspan\u003einherited his land from his father, Joel Oviedo, about 20 \u003c\/span\u003e\u003cspan\u003eyears ago. The land was divided in half, with Allan \u003c\/span\u003e\u003cspan\u003ereceiving one portion and his brother (Allan\u003c\/span\u003e\u003cspan\u003e’\u003c\/span\u003e\u003cspan\u003es uncle) \u003c\/span\u003e\u003cspan\u003ereceiving the other. At first, Allan sold his coffee \u003c\/span\u003e\u003cspan\u003echerries to a local mill, but the prices were very low. To \u003c\/span\u003e\u003cspan\u003emake ends meet, he worked as a taxi driver in San Jose, \u003c\/span\u003e\u003cspan\u003esaving up to reinvest in the farm. Over time, Allan made \u003c\/span\u003e\u003cspan\u003evarious improvements to the farm to enhance his \u003c\/span\u003e\u003cspan\u003efamily\u003c\/span\u003e\u003cspan\u003e’\u003c\/span\u003e\u003cspan\u003es quality of life. Like many others in Costa Rica \u003c\/span\u003e\u003cspan\u003eduring this period, he aimed to process his own coffee \u003c\/span\u003e\u003cspan\u003eand eventually built a micromill, naming it after his \u003c\/span\u003e\u003cspan\u003efather, Don Joel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eABOUT DON JOEL \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eNestled in the scenic West Valley region of Costa Rica, \u003c\/span\u003e\u003cspan\u003ethe Don Joel farm spans just 12 hectares. Despite its \u003c\/span\u003e\u003cspan\u003emodest size, it produces an impressive 350 fanegas (a \u003c\/span\u003e\u003cspan\u003eCosta Rican unit for measuring coffee weight) per\u003c\/span\u003e\u003cspan\u003eharvest and features its own washing mill. Allan has \u003c\/span\u003e\u003cspan\u003eowned Don Joel for a decade, managing farm operations \u003c\/span\u003e\u003cspan\u003ealongside his son Ignacio. Of his ten siblings, Allan is \u003c\/span\u003e\u003cspan\u003eone of five involved in the coffee industry. One of his \u003c\/span\u003e\u003cspan\u003ebrothers owns the neighboring farm and supplies \u003c\/span\u003e\u003cspan\u003especialty coffee to the Don Joel wet mill for processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eMARAGOGYPE VARIETY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eMaragogype is a variety of Arabica coffee originally from Brazil, \u003c\/span\u003e\u003cspan\u003efirst discovered near the city of the same name in the state of \u003c\/span\u003e\u003cspan\u003eBahia. Famous for its exceptionally large beans, often called \u003c\/span\u003e\u003cspan\u003e“\u003c\/span\u003e\u003cspan\u003eelephant beans,\u003c\/span\u003e\u003cspan\u003e” it stands out not only for its size but also for \u003c\/span\u003e\u003cspan\u003eits refined cup profile. Although its yields are lower compared to \u003c\/span\u003e\u003cspan\u003eother varieties, it is highly valued for its elegant cup, \u003c\/span\u003e\u003cspan\u003echaracterized by bright acidity, silky sweetness, and floral, fruity \u003c\/span\u003e\u003cspan\u003enotes. Today, Maragogype is cultivated in various regions of \u003c\/span\u003e\u003cspan\u003eLatin America and continues to captivate coffee lovers seeking \u003c\/span\u003e\u003cspan\u003erare and distinctive flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eALLAN OVIEDO’S PROCESSING\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eAfter harvest, the cherries are depulped and mechanically \u003c\/span\u003e\u003cspan\u003ewashed. Last year, Allan introduced a new drum dryer, which \u003c\/span\u003e\u003cspan\u003ehelped optimize the drying process for several coffee lots. \u003c\/span\u003e\u003cspan\u003eThe move toward mechanical drying is becoming increasingly \u003c\/span\u003e\u003cspan\u003eimportant in Costa Rica as producers adjust to the effects of \u003c\/span\u003e\u003cspan\u003eclimate change. Traditionally, producers have depended on \u003c\/span\u003e\u003cspan\u003esunny, dry weather during the summer harvest, but this season\u003c\/span\u003e\u003cspan\u003e’s \u003c\/span\u003e\u003cspan\u003eunpredictable and untimely rainfall has led many to explore \u003c\/span\u003e\u003cspan\u003ealternative drying methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eSL-28 VARIETY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eSL-28 was first selected in Kenya in the 1930s for its drought \u003c\/span\u003e\u003cspan\u003eresistance, originating from a variety of Tanzanian Bourbon \u003c\/span\u003e\u003cspan\u003eseeds. It also demonstrated other valuable characteristics, \u003c\/span\u003e\u003cspan\u003eincluding hardiness, resilience, high yields, and exceptional \u003c\/span\u003e\u003cspan\u003equality. SL-28’\u003c\/span\u003e\u003cspan\u003es renowned flavor profile has led to its adoption in \u003c\/span\u003e\u003cspan\u003evarious regions, beginning in East Africa, particularly Tanzania \u003c\/span\u003e\u003cspan\u003eand Uganda, and later spreading to countries like Costa Rica, \u003c\/span\u003e\u003cspan\u003ewhere it is cultivated by Allan Oviedo at his Don Joel micromill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eALLAN OVIEDO’S PROCESSING\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eAfter harvest, the SL-28 cherries are depulped and mechanically \u003c\/span\u003e\u003cspan\u003ewashed. Last year, Allan introduced a new drum dryer, which \u003c\/span\u003e\u003cspan\u003ehelped optimize the drying process for several coffee lots. \u003c\/span\u003e\u003cspan\u003eThe move toward mechanical drying is becoming increasingly \u003c\/span\u003e\u003cspan\u003eimportant in Costa Rica as producers adjust to the effects of \u003c\/span\u003e\u003cspan\u003eclimate change. Traditionally, producers have depended on \u003c\/span\u003e\u003cspan\u003esunny, dry weather during the summer harvest, but this season\u003c\/span\u003e\u003cspan\u003e’\u003c\/span\u003e\u003cspan\u003es \u003c\/span\u003e\u003cspan\u003eunpredictable and untimely rainfall has led many to explore \u003c\/span\u003e\u003cspan\u003ealternative drying methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":".....","offers":[{"title":"100g","offer_id":60431388409937,"sku":null,"price":15.0,"currency_code":"CAD","in_stock":true},{"title":"225g","offer_id":60431388442705,"sku":null,"price":30.0,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":60431388475473,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":60431388508241,"sku":null,"price":114.0,"currency_code":"CAD","in_stock":true},{"title":"2kg","offer_id":60431388541009,"sku":null,"price":220.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2250\/3197\/files\/79206603-8393-4ACC-994A-C21BCB0C4F62.jpg?v=1764862721","url":"https:\/\/sethtaylor.ca\/products\/costa-rica-don-joel-micromill-maragohype-sl-28","provider":"Seth Taylor Coffee","version":"1.0","type":"link"}