Variety: gesha
Process: cold fermentation washed
Flavor impression: jasmine, meyer lemon, white peach
Net weight: 150 grams
Resting: 30 days from roast
Best before: 90 days from roast
Don Elí El Anfiteatro lot #2 is by far the most floral gesha I purchased this year. The jasmine and meyer lemon notes are intense and immediately remind me of a washed Panama gesha (which is at nearly twice as expensive). Mouthfeel is also silky and clean due to the cold fermentation and slow drying processes - all variables carefully controlled to achieve the highest quality.
Don Elí is located in the mountains of Tarrazú where the Montero Camacho family has been cultivating coffee for four generations. Over the years, they have introduced new farming techniques to improve quality and sustainability. When it comes to quality, they see the importance of drying process, and always dry their lots slowly (18 to 40 days) and under shade.
With hard work and dedication, Don Elí has earned recognition by placing several times in the Cup of Excellence. Today, the farm is managed by Carlos Montero and his son Jacob who oversees the processing and lot management.
Variety: gesha
Process: cold fermentation washed
Flavor impression: jasmine, meyer lemon, white peach
Net weight: 150 grams
Resting: 30 days from roast
Best before: 90 days from roast
Don Elí El Anfiteatro lot #2 is by far the most floral gesha I purchased this year. The jasmine and meyer lemon notes are intense and immediately remind me of a washed Panama gesha (which is at nearly twice as expensive). Mouthfeel is also silky and clean due to the cold fermentation and slow drying processes - all variables carefully controlled to achieve the highest quality.
Don Elí is located in the mountains of Tarrazú where the Montero Camacho family has been cultivating coffee for four generations. Over the years, they have introduced new farming techniques to improve quality and sustainability. When it comes to quality, they see the importance of drying process, and always dry their lots slowly (18 to 40 days) and under shade.
With hard work and dedication, Don Elí has earned recognition by placing several times in the Cup of Excellence. Today, the farm is managed by Carlos Montero and his son Jacob who oversees the processing and lot management.