Don Eli Double Washed

Summary

A single origin coffee from Costa Rica's Tarrazu region, produced by the Montero family at the Don Eli micro-mill. Grown at 1900-2000 metres above sea level on one of the highest farms in Costa Rica, this coffee undergoes an extended dry ferment washed process with a double fermentation method inspired by Rwandan and Kenyan techniques. The coffee was hand-harvested, fermented overnight, pulped, fermented again for 24 hours, washed with cold spring water, then fermented in cold water overnight. Tasting notes include plum, date, and brown sugar.

Details

Format

Bean

Decaffeinated

No

Producer

The Montero family

Altitude

1900 - 2000 m.a.s.l

Notes

Plum, Date, Brown Sugar

The roaster

Horsham Coffee Roaster

Based in West Sussex, Horsham Coffee Roaster is a specialty roaster sourcing directly from producers in Costa Rica, Kenya, Rwanda, and Brazil. They roast on a…