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Costa Rica Don Eli Catuai "Yabai" Extended Fermented Natural
Costa Rica Don Eli Catuai "Yabai" Extended Fermented Natural
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Region: TarrazĂș, Costa Rica
Farm: Don Eli
Producer: Montero Family
Altitude: 1900 masl
Harvest: 2023
Varietal: Catuai
Process: Yabai (Extended Fermented Natural)
Notes: Plum Compote, Prunes, Cacao Nibs
Roasted by: Loring S7
Roasted for: Espresso
Size: 500g / 1kg
Shipping: We send out orders within 7 days after roasting, please click here for more details.
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About the farm
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For over three generations, the Montero family has been producing coffee in the mountains of TarrazĂș, Costa Rica. Sitting at an altitude of 1,900 masl, TarrazĂș region is rich in volcanic soil and known to offer some of the best Costa Rican coffee. Eli, Jacobâs grandfather, worked throughout his childhood in coffee, and so did Jacobâs father, Carlos Montero. Their passion for coffee coursed in their veins, but it was impossible to ignore the hardships in the coffee business. And while Carlos watched his father struggle, he set out to create opportunities for himself and ultimately he took over the farm.
Today, the entire family are deeply involved at Don Eli Coffee farm. In the crop 2014 - 2015 was their first year as specialty coffee producers. So in this way they can regulate their coffee business, focus on innovative processing methods and ensure the quality. They were leaving the mass production concept behind to uphold the âquality over quantityâ mindset. Jacob is the key person to different coffee processes in the farm. Except traditional processings of natural, honey and washed, they have explored other ways to process their coffee. In recent years, they have experimented and introduced anaerobic fermentation processes, taking the control of different variables such as pH, temperature and Brix degrees. The Montero family always try to dry their best lots very slowly and cover under shade. Usually the drying process takes between 18 to 40 days.
