No.4

This marks our fourth experimental collaboration with the renowned Don Eli farm in Tarrazú, Costa Rica. Carlos Montero, a seasoned coffee farmer in Tarrazú—the premier coffee-growing region in Costa Rica—teams up with his adventurous son Jacob to craft some of the region's most exiting coffees. Building on last year's exceptional results, we've once again opted for the same processing method for this lot, working with 400 kg of Catuai variety coffee sourced from the highest elevations of Carlos's farm, La Pastora.. Only the ripest cherries were handpicked for this batch and then sealed in hermetic fermentation tanks for five days, with pH and temperature closely monitored throughout. Afterward, the cherries were carefully dried on outdoor beds for nearly four weeks until they reached perfect moisture content. To ensure peak freshness, the coffee was sealed in vacuum packs. The result? A beautifully crafted, fruity coffee that truly stands out.