Kolleksjon Don Eli #1

"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.

Jacob has been honing in his fermentation skills for his specific conditions like the environment around the wet mill and the fruit that is received. Over the past couple of years, he and Carlos have niched out a fermentation area into the wet will and made better raised beds for optimal drying. Honestly, Jacob keeps it pretty straight forward for this fermented process. After he receives and inspects the fruit, he gives it a quick rinse and seals it off into grain pro bags. The coffee is left in this condition for 5 days as Jacob keeps an eye on it and gives the bags a turn every so often. After the fermentation period the coffee is dried in the fruit on raised beds in Jacob’s preferred method - very slowly. The coffee is kept in a medium-thick layer and shade is used to control a nice, slow drying. Jacob believes this is the key and has nearly perfected his method for a clean, fruity, and long lasting process. This coffee takes over a month to process and dry.

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 bærtørket og fermentert anaerobisk eller uten luft.  Kaffebærene blir først fermentert i lufttett poser/tanker for å fermentere kaffen, og etterpå er tørket i solen eller i varm miljø med stadig snuing for at kaffebønnene kunne trekke inn sukker fra bæret uten at det skjer mye fermentasjon. Deretter skaller man bæret fra kaffebønnen og lar det tørke igjen til et viss nivå før den kan godkjennes til eksport.

Bærtørket anaerob kaffe er mer kompleks, og punchy. Samtidig kan det være vanskelig for noen folk - enten elsker du det, eller hater det. Plutselig melkedrikk smaker som kaffekefir.

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 Catuai

Vekshøyde: 1800-2000 moh.

Egenskap & Bryggetips

Hint av kakaonibs, stikkelsbær, og mørk steinfrukt.