Don Eli La Pastora - Costa Rica, Terrazu
In a past life, La Pastora Manzanal was a prized lot we looked forward to each year. After traveling to Don Eli to meet Carlos Montero ourselves, we understood why. La Pastora is the location of Carlos’s highest elevation lots on his farm Don Eli and routinely produces the most beautiful coffees. This honey processed catuai is brimming with soft honey-like florals, plum and lemon curd acidity, and milk chocolate. Balanced, complex, sweet - It’s everything we first fell in love with. For us, this coffee draws us back to who we are and where we come from.
We Taste: Plum, Lemon Curd, Milk Chocolate, Floral
Country: Costa Rica
Region: Terrazu
Process: White Honey
Lot name: La Pastora Manzanal
Producer: Jacob and Carlos Montero
Varietal: Catuai
Elevation: 1700
Harvest Date: Spring 2024
Farmgate price: $5.50 USD/lb.
FOB Price: $5.50 UDD/lb
Our Price: $6.00 USD/lb
Quantity Purchased: 15 × 70kgs
Lot Description
Manzanal is an exclusive lot from the Don Eli Micro Mill and Family. The farms that the Monteros have on La Pastora Mountain brought them the recognition that they deserve in the specialty coffee realm. This is due in part to the high altitude, fertile soil, and unique micro climate of cool temperatures and soft sun exposure. This farm is named Manzanal or “Apple Farm”, because Carlos used to grow apples there with great success. However, a root disease decimated the apple farm and Carlos decided to plant it with coffee in order to one day more easily sell the land. Since the farm was terraced for apple trees the terraces were bigger and ended up giving the coffee trees much more room to grow - this resulted in an even heightened quality for this special lot. As the family started their wet mill they experimented processing coffees from this farm and the outcome was found to be spectacular - catapulting the family to new accomplishments in specialty coffee.
Processing
White Honey - This is the classic process that paired with the lots coming from La Pastora Mountain brought acclaim to the Don Eli Wet Mill. Jacob receives the fresh fruit at the mill and lets it rest in the tiled tank in the cool of the night. Early the next morning the coffee is put through the equipment which sorts, pulps, and mechanically demucilages the seeds. There is only a very small amount of mucilage still intact on the parchment which makes this like a semi-washed process. The coffee is put directly on raised drying beds and frequently moved every day for 10-12 days until reaching optimal moisture content.4
In a past life, La Pastora Manzanal was a prized lot we looked forward to each year. After traveling to Don Eli to meet Carlos Montero ourselves, we understood why. La Pastora is the location of Carlos’s highest elevation lots on his farm Don Eli and routinely produces the most beautiful coffees. This honey processed catuai is brimming with soft honey-like florals, plum and lemon curd acidity, and milk chocolate. Balanced, complex, sweet - It’s everything we first fell in love with. For us, this coffee draws us back to who we are and where we come from.
We Taste: Plum, Lemon Curd, Milk Chocolate, Floral
Country: Costa Rica
Region: Terrazu
Process: White Honey
Lot name: La Pastora Manzanal
Producer: Jacob and Carlos Montero
Varietal: Catuai
Elevation: 1700
Harvest Date: Spring 2024
Farmgate price: $5.50 USD/lb.
FOB Price: $5.50 UDD/lb
Our Price: $6.00 USD/lb
Quantity Purchased: 15 × 70kgs
Lot Description
Manzanal is an exclusive lot from the Don Eli Micro Mill and Family. The farms that the Monteros have on La Pastora Mountain brought them the recognition that they deserve in the specialty coffee realm. This is due in part to the high altitude, fertile soil, and unique micro climate of cool temperatures and soft sun exposure. This farm is named Manzanal or “Apple Farm”, because Carlos used to grow apples there with great success. However, a root disease decimated the apple farm and Carlos decided to plant it with coffee in order to one day more easily sell the land. Since the farm was terraced for apple trees the terraces were bigger and ended up giving the coffee trees much more room to grow - this resulted in an even heightened quality for this special lot. As the family started their wet mill they experimented processing coffees from this farm and the outcome was found to be spectacular - catapulting the family to new accomplishments in specialty coffee.
Processing
White Honey - This is the classic process that paired with the lots coming from La Pastora Mountain brought acclaim to the Don Eli Wet Mill. Jacob receives the fresh fruit at the mill and lets it rest in the tiled tank in the cool of the night. Early the next morning the coffee is put through the equipment which sorts, pulps, and mechanically demucilages the seeds. There is only a very small amount of mucilage still intact on the parchment which makes this like a semi-washed process. The coffee is put directly on raised drying beds and frequently moved every day for 10-12 days until reaching optimal moisture content.4
In a past life, La Pastora Manzanal was a prized lot we looked forward to each year. After traveling to Don Eli to meet Carlos Montero ourselves, we understood why. La Pastora is the location of Carlos’s highest elevation lots on his farm Don Eli and routinely produces the most beautiful coffees. This honey processed catuai is brimming with soft honey-like florals, plum and lemon curd acidity, and milk chocolate. Balanced, complex, sweet - It’s everything we first fell in love with. For us, this coffee draws us back to who we are and where we come from.
We Taste: Plum, Lemon Curd, Milk Chocolate, Floral
Country: Costa Rica
Region: Terrazu
Process: White Honey
Lot name: La Pastora Manzanal
Producer: Jacob and Carlos Montero
Varietal: Catuai
Elevation: 1700
Harvest Date: Spring 2024
Farmgate price: $5.50 USD/lb.
FOB Price: $5.50 UDD/lb
Our Price: $6.00 USD/lb
Quantity Purchased: 15 × 70kgs
Lot Description
Manzanal is an exclusive lot from the Don Eli Micro Mill and Family. The farms that the Monteros have on La Pastora Mountain brought them the recognition that they deserve in the specialty coffee realm. This is due in part to the high altitude, fertile soil, and unique micro climate of cool temperatures and soft sun exposure. This farm is named Manzanal or “Apple Farm”, because Carlos used to grow apples there with great success. However, a root disease decimated the apple farm and Carlos decided to plant it with coffee in order to one day more easily sell the land. Since the farm was terraced for apple trees the terraces were bigger and ended up giving the coffee trees much more room to grow - this resulted in an even heightened quality for this special lot. As the family started their wet mill they experimented processing coffees from this farm and the outcome was found to be spectacular - catapulting the family to new accomplishments in specialty coffee.
Processing
White Honey - This is the classic process that paired with the lots coming from La Pastora Mountain brought acclaim to the Don Eli Wet Mill. Jacob receives the fresh fruit at the mill and lets it rest in the tiled tank in the cool of the night. Early the next morning the coffee is put through the equipment which sorts, pulps, and mechanically demucilages the seeds. There is only a very small amount of mucilage still intact on the parchment which makes this like a semi-washed process. The coffee is put directly on raised drying beds and frequently moved every day for 10-12 days until reaching optimal moisture content.4