10 - Don Eli - Costa Rica 2025 (Experimental)

For over three generations our family has been producing coffee in the mountains of Tarrazú, Costa Rica. Today, our entire family is deeply involved in the farm. In the crop 2014 - 2015 was our first year as specialty coffee producers.
Carlos Montero, currently managing the farm, is the second generation, and his son Jacob, the third generation. Jacob, with his degree in economics, supports the management of the farm by overseeing processes, lot management, and business aspects. Jacob also is key to the different coffee processes.
Subsequently, we've achieved notable positions in COE, such as 8th place in COE 2021 and 6th place in COE 2022, 6th place in COE 2024, and this year we have two lots in the top 10p of washed category and experimental category.
In our farms we have historically planted varieties as catuai, caturra and typica. However, in recent years we have planted new exotic varieties such as gesha, borbon, sl28 and typica mejorado.
For the wet mill we work on different processes such as natural, honey and washed. Also, in recent years we have experimented with and introduced anaerobic fermentation processes, taking control of different variables such as pH, temperature and Brix degrees.
For the quality, the drying is essential for us. We always try to dry our best lots very slowly and cover under shade. Usually, the drying process takes between 18 to 40 days.
-General Information:
LOCATION: San Marcos de Tarrazú, San José
Contact: +(506) 8647-7293
Instagram: @donelicoffeefarm
Email: jacob@donelicoffee.com, jacobmc09@hotmail.com
Webside: www.donelicoffee.com