Info om Juledessert
"The Montero Family have been visionaries, pioneers, and game changers in the Micro Mill Revolution in Tarrazu, Costa Rica. Carlos Montero has been growing coffee his whole life and comes from a long line of farmers. He had the vision of processing their own coffee fruit and working more directly with consumers - constructing Don Eli, named after his father, in 2014. Carlos was also instrumental in encouraging many other coffee growers in the Tarrazu region to do the same and begin creating relationships with roasters. Jacob has taken charge of the wet mill over the years and really honed in his passion for processing their fruit. This year, they added a humble dry mill station to prepare their parchment for export. Always adding onto their skillset, improving quality, and strengthening their direct relationships.
Anfiteatro is named this way because the land is shaped as theater seating. As you enter the Montero Family’s world renowned La Pastora Farm, Anfiteatro sits high above San Marcos de Tarrazu. Carlos used to have apples planted in the farm and the terraces made for the apples has helped the coffee plants thrive. That is why on the other side of the ridge and farm is the lot named Manzanal. The extremely high altitude and fertile soil make great conditions for high quality coffee, but has gotten more difficult and unpredictable as weather has been challenging.
This was the second year that Don Eli had their own little dry mill to prepare their own coffees. Right on sight, they peel the parchment, sort by screen size, sort by density, and later sort for defect by hand or electronic color sorter in another warehouse."
- Don Eli & Selva Coffee Exporter
Bearbeiding
Denne kaffe er dobbel våtforedlet. Kaffebærene skalles av slik at man sitter igjen med bare kaffebønnene, og deretter hives inn i en tanke til fermentering. Etter fermentering er den vasket og fermentert igjen som i sted. Når ferdig er den vasket og da tørkes til et viss nivå før den går videre til eksport.
Kaffe bearbeidet på denne måte er mer syrlig med renere munnfølelse.
Botanikk & Forhold
Denne kaffe stammer fra gården La Pastora i Tarrazu Costa Rica, El Llano de La Piedra, San Marcos. Den tilhører Arabica-familien, hvorav kultivarer er kun Geisha
Vekshøyde: 1800-2000 moh.
Egenskap & Bryggetips
Hint av svart te, bjørnebær, bergamot, og sitrus.
Som regel med Geisha; De blir bedre etter noen måneder!
Anbefaling til håndbrygg: Kokende vann (98*C ) og mild flow (3g/s) mens du brygger.
Anbefaling til espresso: Lang pre-infusjon (20s) og lang ekstraksjon.
