Allan Oviedo is a third generation coffee farmer from the West Valley of Costa Rica. Passionate about quality, he shifted the family's focus to build a micromill named Don Joel, after his late father. He processes coffee for his two family farms and surrounding neighbors. This particular lot is processed in the Yellow Honey method, which leaves a low percentage of mucilage on the parchment layer using aqua pulpers or a “desmucilageinador”. Allan inherited his land from his father Joel Oviedo around 20 years ago. His father's land was split in two, with half going to Allan, and half to Joel's brother, Allan’s uncle. To start, Allan sold coffee cherry to a local mill for a very low market price. Over the years Allan implemented many changes on the farm with the goal of improving the quality of life for his family. His aim was to process his own coffee and to construct his own micromill. An exciting accomplisment, Allan was able to name his micromill after his late father, Don Joel. Heavily investing in quality, Allan has gone on to win several awards in the Costa Rican Cup of Excellence from 2017 through this year. This success has allowed Allan to continue to invest in his micromill, even purchasing the remainder of his father’s land from his uncle, providing the opportunity to plant more Villa Sarchi, Typica, and SL28 coffee varieties. Allan’s continuing success is a testament to his methodic and detail-focussed approach which has allowed him to offer increased quality in the coffee he produces, which is evident through in his consistent placings in the Cup of Excellence. Last year we were excited to offer Allan Oviedo's coffee as one of our 18th Anniversary Blend components, and this year we are even more excited to feature it as a single origin!
