Don Eli Jacob Montero - Costa Rica, Terrazu
Don Eli is the farm belonging to our long time friends, the Montero family. We first met father and son producers Carlos and Jacob Montero in 2020 and their coffees were among the first on our shelves when we opened in 2022. Over the years Jacob has perfected his anaerobic processing methods and propelled Don Eli’s legacy into the modern era. Year after year, Jacob’s coffee delivers an abundantly fruit forward cup with massive amounts of sweetness and beautiful acidity. Think Shirly Temple when you taste this coffee - sweet grenadine and sparkling lemon lime acidity. This bright and funky acidity is followed up by some more familiar fudge and pomegranate notes that round out the experience. We love Jacob and this coffee, which is why we’ve bought this lot since we first opened our doors.
We Taste: Cherry Syrup, Lime, Fudge, Winey
Country: Costa Rica
Region: Terrazu
Process: Anaerobic Natrual
Lot name: Jacob Montero
Producer: Jacob Montero
Varietal: Catuai
Elevation: 1500-1700masl
Harvest Date: Spring 2024
Farmgate price: $7.60 USD/lb
FOB Price: $7.60 USD/lb
Our Price: $8.20 USD/lb
Quantity Purchased: 5 × 70kgs
Lot Info
Jacob has been honing in his fermenting skills for a few years now, and getting to know how the coffee fruit that he has to work with reacts to different techniques. We feel that he enjoys this part of the work so much that it influenced and motivated him to get more involved in running the wet mill and farm as a young, next generation coffee producer. In this case, Jacob allowed the coffee fruit to ferment inside of sealed, GrainPro bags for a total of 96 hours. The coffee juice from a previous fermentation was used as a starter and added in the GrainPro bags along with the coffee fruit to ferment. The fermentation was put to a stop when Jacob checked the coffee juice, or “Mosto”, and the pH level read 3.9. From there, Jacob moved the coffee to raised drying beds where he put out the coffee fruit in thick piles and did not move it for 2 days while it was slightly drying and continuing to ferment. Then, Jacob and his assistant began spreading the fruit out in a thin-medium layer in order to dry the coffee in 20 days time. Of course, during drying the coffee is constantly being turned and being cared for until it is ready to be put away in the bodega.
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.
Don Eli is the farm belonging to our long time friends, the Montero family. We first met father and son producers Carlos and Jacob Montero in 2020 and their coffees were among the first on our shelves when we opened in 2022. Over the years Jacob has perfected his anaerobic processing methods and propelled Don Eli’s legacy into the modern era. Year after year, Jacob’s coffee delivers an abundantly fruit forward cup with massive amounts of sweetness and beautiful acidity. Think Shirly Temple when you taste this coffee - sweet grenadine and sparkling lemon lime acidity. This bright and funky acidity is followed up by some more familiar fudge and pomegranate notes that round out the experience. We love Jacob and this coffee, which is why we’ve bought this lot since we first opened our doors.
We Taste: Cherry Syrup, Lime, Fudge, Winey
Country: Costa Rica
Region: Terrazu
Process: Anaerobic Natrual
Lot name: Jacob Montero
Producer: Jacob Montero
Varietal: Catuai
Elevation: 1500-1700masl
Harvest Date: Spring 2024
Farmgate price: $7.60 USD/lb
FOB Price: $7.60 USD/lb
Our Price: $8.20 USD/lb
Quantity Purchased: 5 × 70kgs
Lot Info
Jacob has been honing in his fermenting skills for a few years now, and getting to know how the coffee fruit that he has to work with reacts to different techniques. We feel that he enjoys this part of the work so much that it influenced and motivated him to get more involved in running the wet mill and farm as a young, next generation coffee producer. In this case, Jacob allowed the coffee fruit to ferment inside of sealed, GrainPro bags for a total of 96 hours. The coffee juice from a previous fermentation was used as a starter and added in the GrainPro bags along with the coffee fruit to ferment. The fermentation was put to a stop when Jacob checked the coffee juice, or “Mosto”, and the pH level read 3.9. From there, Jacob moved the coffee to raised drying beds where he put out the coffee fruit in thick piles and did not move it for 2 days while it was slightly drying and continuing to ferment. Then, Jacob and his assistant began spreading the fruit out in a thin-medium layer in order to dry the coffee in 20 days time. Of course, during drying the coffee is constantly being turned and being cared for until it is ready to be put away in the bodega.
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.
Don Eli is the farm belonging to our long time friends, the Montero family. We first met father and son producers Carlos and Jacob Montero in 2020 and their coffees were among the first on our shelves when we opened in 2022. Over the years Jacob has perfected his anaerobic processing methods and propelled Don Eli’s legacy into the modern era. Year after year, Jacob’s coffee delivers an abundantly fruit forward cup with massive amounts of sweetness and beautiful acidity. Think Shirly Temple when you taste this coffee - sweet grenadine and sparkling lemon lime acidity. This bright and funky acidity is followed up by some more familiar fudge and pomegranate notes that round out the experience. We love Jacob and this coffee, which is why we’ve bought this lot since we first opened our doors.
We Taste: Cherry Syrup, Lime, Fudge, Winey
Country: Costa Rica
Region: Terrazu
Process: Anaerobic Natrual
Lot name: Jacob Montero
Producer: Jacob Montero
Varietal: Catuai
Elevation: 1500-1700masl
Harvest Date: Spring 2024
Farmgate price: $7.60 USD/lb
FOB Price: $7.60 USD/lb
Our Price: $8.20 USD/lb
Quantity Purchased: 5 × 70kgs
Lot Info
Jacob has been honing in his fermenting skills for a few years now, and getting to know how the coffee fruit that he has to work with reacts to different techniques. We feel that he enjoys this part of the work so much that it influenced and motivated him to get more involved in running the wet mill and farm as a young, next generation coffee producer. In this case, Jacob allowed the coffee fruit to ferment inside of sealed, GrainPro bags for a total of 96 hours. The coffee juice from a previous fermentation was used as a starter and added in the GrainPro bags along with the coffee fruit to ferment. The fermentation was put to a stop when Jacob checked the coffee juice, or “Mosto”, and the pH level read 3.9. From there, Jacob moved the coffee to raised drying beds where he put out the coffee fruit in thick piles and did not move it for 2 days while it was slightly drying and continuing to ferment. Then, Jacob and his assistant began spreading the fruit out in a thin-medium layer in order to dry the coffee in 20 days time. Of course, during drying the coffee is constantly being turned and being cared for until it is ready to be put away in the bodega.
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.