Don Eli, Reposado Yellow Honey

BESKRIVELSE FRA IMPORTØR OG PRODUSENTEN

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. 

Carlos and Jacob know that good picking of the coffee cherries is paramount for good quality. The family has been working with the same team of harvesters for decades and pays extra for ripe fruit collection. The cherries arrive at the Don Eli wet mill and are allowed to rest or “reposar” for a couple of days before being passed through the pulper and mechanical demucilager - removing nearly all the mucilage. The parchment gets put out on raised drying beds in a medium-thin layer and is moved around by hand every couple of hours during the day. After approximately 12 days the parchment has reached its optimal moisture content and is bagged up to be dry milled in a few short weeks..

Les Mer

Forhold

VEKSTHØYDE : 1800-2000 MOH

VARIANTER : CATUAI

Notater

tart/syrlighet av eple, hint av appelsin og Kakaonibs

EGENSKAP: Leskende, Frisk, søt