This classic and inviting cup boasts a delightful sweetness from raw sugar and a subtle nuttiness reminiscent of cashew. A soft, honeydew-like brightness completes the profile. It offers a smooth body and a sweet finish, making it the perfect everyday cup.

Allan Oviedo, a third-generation coffee farmer from Costa Rica’s West Valley, inherited his family’s land around 20 years ago. The farm was divided into two, with Allan and his uncle, Joel’s brother, each receiving half. Initially, Allan sold his coffee cherries to a local mill at a low price. Determined to improve his family’s quality of life, he made significant changes to the farm. His ambitious goal was to process his own coffee and build a micromill. This dream became a reality when he established his mill and named it ‘Don Joel’ in honor of his late father. Today, Allan processes coffee from his two family farms and neighboring producers. Once fully dried, the husk is removed at the dry mill.

In the past, we’ve featured coffee from his mill processed using the White Honey method, which left a small amount of mucilage intact during drying, resulting in a silky-syrupy profile. However, this year’s lot is processed using the Natural method, where the whole coffee cherries are dried with the seed intact. This method produces distinctive winy and wild flavor characteristics.

Allan’s unwavering commitment to quality has led him to invest heavily in his farm and processing infrastructure. His dedication has earned him multiple awards in the Costa Rican Cup of Excellence from 2017 to the present. This success has allowed him to expand his micromill operations, including purchasing the remaining portion of his father’s land from his uncle. With the reunited farm, Allan has planted additional Villa Sarchi, Typica, and SL28 varieties of coffee trees.

We are honored to have featured Allan Oviedo’s coffee annually since 2023, when it was first used as a component in our 18th Anniversary Blend.