Don Eli Micro Mill is a small farm in the heart of Tarrazu, Costa Rica, owned by Carlos Montero and his family. For three generations, the Don Eli coffee farm has been producing outstanding coffees of many varieties including this coffee, Catuai. Grown at 1900 meters above sea level, this coffee has a high density which allows complex notes and flavors to develop in the cup. Harvested at the end of the picking season, this coffee was allowed to ripen to the fullest, giving it a sweet finish. This anaerobic process is when the cherrries are put into large sealed tanks that are tightly closed so no oxygen is allowed to enter, allowing the pressure inside of the tank to rise and give super sweet attributes to the  cherries. After they ahve been in the sealed tanks for 48 hours, the cherries are dried on raised beds as a natural for a couple weeks until they head to the dry mill to be fully pulped of all its fruit, leaving just the beans. They have a wonderful sweet quality to them while also being extremely clean in the cup.
This coffee stood out to me on my trip down to Don Eli Micro Mill this past March where i was able to cup all of Jacob's anearobic lots and landed on Lot 2! This coffee sparkled with bright fruit notes of watermelon and pineapple,a lingering vanilla sweetness that ended in a round vevelty cup wanting to drink more.