【2026/05/22】COSTA RICA Don Sabino Natural

Posted on Jun 23, 2026

この豆をカッピングした時、最初に感じた印象が「クリーンなナチュラル」。果実感はしっかりと感じられて、つるんとした飲み心地がとても良くて購入を決めました。ベリー系の透明なフルーツゼリーを食べている感覚にもっとも近い印象。

クリーンカップの理由の一つとして、スティーブンさんの精製方法の歴史も。
元々ウォッシュトをメインとして作っていた農園ですが、次第にハニーをメインで作る様になり、現在はナチュラルが95%を占めているそうです。
非常に繊細な生豆の管理や設備が必要なウォッシュトから精製のキャリアを積んでいることで、徹底した管理のもと綺麗さと甘さのバランスに優れたナチュラルが生まれています。

もう一つとても珍しい点が、伝統的な品種であるティピカ単一品種を使用していること。
ティピカはそもそも収穫量も少なめで病気にかかりやすく、貴重な品種の１つです。
メインでウォッシュトを精製されることが多い品種なので、その点でもナチュラルのティピカは珍しい豆です。

The first impression I had during cupping—the top note that immediately stood out—was “a clean natural.”
The fruit character was vibrant and expressive, yet the cup felt remarkably smooth and effortless to drink. That combination convinced me to buy this coffee.

The experience reminded me most of a clear, fruit-filled berry jelly—bright, juicy, and transparent in flavor, with an elegant sweetness that lingered beautifully.

One of the reasons for this exceptional clarity lies in Steven’s history of coffee processing.
His farm originally focused on washed coffees, later shifting toward honey processing, and today nearly 95% of production is natural process coffee.

Because his team built their expertise through washed processing—which requires meticulous cherry selection, careful fermentation control, and precise equipment management—they have developed an extraordinary ability to produce naturals with both outstanding cleanliness and sweetness.

Another particularly rare aspect of this lot is that it is made entirely from the traditional Typica variety.

Typica is one of the coffee world’s most treasured varieties, known for its relatively low yields and susceptibility to disease. Because of these challenges, it has become increasingly uncommon.

Typica is also most often processed as a washed coffee, making a natural-process Typica especially rare. This unique combination of variety and processing is part of what makes this coffee so special.