Costa Rica, Don Joel Micromill - SL-28
| Variety | SL-28 |
| Process | Double Washed |
| Altitude | 1250 - 1380 masl |
| Harvest | Jan - Apr |
| Flavours | White Pepper l Honey l Yellow Apple |
This gem is spicy and sweet. It makes me see white and yellow. Reminds me of white pepper, honey & yellow apple.
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.
SL-28 VARIETY
SL-28 was first selected in Kenya in the 1930s for its drought resistance, originating from a variety of Tanzanian Bourbon seeds. It also demonstrated other valuable characteristics, including hardiness, resilience, high yields, and exceptional quality. SL-28’s renowned flavor profile has led to its adoption in various regions, beginning in East Africa, particularly Tanzania and Uganda, and later spreading to countries like Costa Rica, where it is cultivated by Allan Oviedo at his Don Joel micromill.
ALLAN OVIEDO’S PROCESSING
After harvest, the SL-28 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.