Die Farm Don Eli in Costa Rica
Since 2020, we have been regularly visiting the Montero family and their farm, Don Eli. Each visit is eagerly anticipated as we enjoy their passion for coffee, hospitality, and their deep connection to the land in everything they do.
Coffee in the third generation
For three generations, the Montero family has cultivated coffee with great passion in the mountains of Tarrazú, Costa Rica. This region, located at an altitude of 1,900 meters, is renowned for its volcanic soils, which produce some of the country's finest coffee varieties. Eli, Jacob's grandfather, worked in coffee cultivation since childhood, as did his father Carlos Montero. However, the challenges in the coffee business could no longer be ignored, as collaboration with the region's collectives became unprofitable due to low coffee prices. Therefore, Carlos embarked on a journey to create new opportunities for his family through specialty coffee, eventually taking over the farm.
Specialty Coffee since 2014
Today, the entire family is deeply involved in Don Eli Coffee Farm, one of the top producers of specialty coffee in Costa Rica. Since their first harvest in 2014 as specialty coffee producers, they have been able to invest sustainably in their farm, focus on innovative processing methods, and ensure high quality. They have deliberately moved away from mass production to uphold the value of "quality over quantity."
Carlos understands the importance of having excellent soil without chemicals and works on sustainable practices on his farms. For many years, he has maintained a nanoparcel called "Chamaco" where no chemicals have been used, aiming to expand this as an experiment for the future. Don Eli Coffee always strives to deliver the best that Costa Rica's soils have to offer.
Jacob Montero
His son Jacob (27 years old) is the farm manager. He oversees processing at the wet mill and quality control of the lots. With a degree in economics, he also handles the family business's accounting, which is invaluable. Traditionally, coffee varieties like Catuai, Caturra, and Typica are grown on the farms. However, in recent years, they have also planted new varieties such as Geisha, Bourbon, SL28, and Mundo Novo. For processing at the wet mill, they employ various methods including Natural, Honey, and Washed.
The love of experimenting
Jacob expressed to us during our first visit that he loves to experiment but lacked the assurance that they could sell these lots. This led to the idea of a collaborative exclusive lot, experimentally processed by Jacob according to our preferences. The inspiration for the processing came from a highly coveted lot from Ethiopia, where coffee cherries were fermented in sealed bags without oxygen for 72 hours. For our experiment, however, we chose 48 hours with a precise protocol involving different variables such as pH, temperature, and Brix level. And thus, No.1 was born—a remarkably aromatic coffee with tropical notes and a smooth mouthfeel. Due to the popularity of this coffee, we initiated another experiment the following years—our No.2 and No.3
Drying the special lots is of great importance for the farm. They always try to dry our best lots very slowly and covered in the shade. The drying process usually takes between 18 and 40 days. In 2021 Jacob took part in the Cup of Excellence for the first time and took 8th place, in 2022 he even took 6th place. We are thrilled by this family's dedication and look forward to more years together and are excited about many wonderful flavors from Costa Rica.
More coffees from Don Eli
