Don Eli Cold Spring Ferment Catuai "La Quebrada" - Peaks Series - ELI-04

FIRST ROAST NOVEMBER 3RD We're Tasting Funky, heady aroma. Fig jam, black plum, apple pie, raisin, blackstrap molasses, intense, syrupy, super sweet and wild. Coffee Specs Lot Name La Pastora Producers Carlos and Jacob Montero Variety Catuai Process Ripe fruit was picked, rinsed and floated for quality before being delivered to the wet mill and left to "rest" in an open-air fermentation in a large ceramic tank for 2 days. After this rest period, the fruit was pulped and carried by hand to a natural cold spring, or quebrada, roughly 200 meters away from the wet mill. Once at the quebrada, it was stored in grainpro bags and fermented for 11 more days. Harvest Spring 2026 Country Costa Rica Region El Llano de La Piedra, Zona de los Santos, Tarrazu Altitude 2000masl Drying Method Raised Beds, 20 days This Coffee Comes to You From... El Llano de la Piedra, La Zona de Los Santos, Tarrazu, Costa Rica