May Subscription - Shipping 18th May

PLACID [France] - Costa Rica ESPRESSO [26/04]

£14.00

Shipping from 6th May  

Origin

Produced by Don Eli Anfiteatro, in the mountains of Costa Rica. 

Variety

Catuai

Processing

White Honey

Altitude

1500 - 2000 masl

Roast Profile

Espresso 

Tasting Notes

Notes of honey, toffee, floral, juicy

Coffee Facts

La Pastora is don Eli's first farm. It is known all over the world because it produces the cream of coffees year after year. La Pastora is the name of one of the highest peaks in the Tarrazu region. This farm is part of the Coopetarazu cooperative. The mountain, reaching an altitude of 2200m benefits from a microclimate generated by the surrounding peaks and by the Pacific Ocean which is not far away. Only a few years ago, farmers were not able to grow green coffee in this region due to the cold. Yet, with climate change, farmers who have been willing to take risks and grow new varieties, have made farms bloom on the mountain producing remarkable coffees. Most of the farms in La Pastora sell their fruit to Coopetarrazu, which combines the cafes to create a solid lot of the community of this micro-region. It is when one is able to process micro-batches separately that one gets amazing results in cups.

Eli, Carlos' father, had his farm at the base of the mountain and taught him how to take care of a plantation. So when an opportunity to buy a farm near the highest point of La Pastora arose in 1990, Carlos and his brothers knew they had to come together to buy it. Their initial intention was to produce the ana apple variety. Thus, the Montero brothers made huge investments and dug large terraces in order to plant the trees. Within a few years, the brothers were producing beautiful apples and Carlos was selling these rare and beloved fruits at the capitol. Between the production of apples and the sale of green coffees in Coopedota, Carlos was satisfied and was even able to buy back his brothers' shares to own the farm in its entirety.

Soon after, Carlos' apple trees began to die as a result of an attack by root-eating insects. Despite his best efforts to save his farm without using chemicals, Carlos, discouraged, tried to sell his land. However, unlike coffee plantations, his empty land, at the top of a mountain, did not interest anyone. So, even though farmers thought it was impossible to grow coffee at La Pastora, Carlos turned the apple farm into a coffee plantation. Coffee trees of the catuai variety, quickly grew in this new environment. By the time they began to bear fruit, Carlos and his brothers had already built their wet mill. From the beginning, international buyers were interested in the magnificent fruits that Carlos grew.

The farm is divided into two sections: Anfiteatro (amphitheater) and Manzanal (apple orchard). The terraces that the brothers dug in this farm gave large spaces between each coffee tree, which seems to have a positive influence on the quality of the coffee. The age of the trees (20-25 years) also contributes to the quality and productivity of green coffee. The amount of sun, filtered by the clouds, gives this plantation a constant but gentle source of energy. In the heights of the farm, Carlos experimented with planting geisha and other varieties, including African varieties. The worldwide fame of don Eli farm is based on this diversity of variety.