Seasonal Features

Don Eli El Otro Lado Reposado Honey

COSTA RICA

$19.00$85.00

Clear

WEIGHT 400g

PRODUCER DON ELI

VARIETY caturra

ELEVATION 2000 masl

TASTE mandarin orange, goji berry, pomegranate

ROAST DEGREE

roast degree icon

RECOMMENDED BREW METHOD

 

Pour Over  POUR OVER

This is a special coffee micro lot coffee from Costa Rica. Producer Don Eli has grown, processed and milled this coffee in their own micro mill in the Tarrazu region, just south of the capital, San Jose. The unique combination of natural fermentation, combined with the honey method of pulping and drying, presents us with the unique profile of this delicate and fruit forward coffee.

Those familiar with Spanish will know reposado means rested. I wasn’t clear why they would call a coffee that, so I asked them. It turns out that they are resting the coffee cherries for a day or two after they are picked but before they are pulped and dried. This ‘rest’ allows some enzymes and microbiological to make a transformation. This is a little like making sourdough starter. The yeasts and bacteria start to consume and convert sugars. This creates a change in flavour and aroma. In this case the coffee turns out to have more fruit complexity than the other honey process coffees we have had from Don Eli in the past few years.

Today, Carlos and his entire family are deeply involved at Don Eli Coffee farm. They have worked to produce coffee for CoopeDota in the past, which is one of Costa Rica’s largest Co-Ops, for over 20 years.

In 2020, this is the first year for Don Eli Coffee farm to begin dry milling and doing the final preparation of their own coffees for export. This is an exciting as now the coffee is entirely processed by the family led team on their own micro mill, solar drying greenhouses, and now dry mill. In this way every step can be paid close and careful attention particularly by Carlos in the harvest, Jacob in the mill and drying, and Marianela is the cupping room where everyone participates in the final tasting and approval.

But during the harvest year of 2014 to 2015, Carlos and his family took a big step, the micro mill project. It was their first year producing coffee out of their micro-mill. Micro-mills are smaller production mills, owned and operated by the coffee producers, rather than the large Co-Ops. This way they can regulate their own coffee, focus on innovative processing methods and ensure quality in each coffee bean. They were leaving the mass production concept behind to uphold the “quality over quantity” mindset. Buyers from around the world took note in that year’s exceptional harvest and the rest was history.

Brewing Recipes

For the Costa Rica Don Eli Otro Lado Reposado Honey, I decided to do two pour-overs in different brewers, the Kalita Wave and the Hario V60 #2.  The Kalita Wave, being a flat bottom brewer with 3 small holes tends to bring out more complexity, and richer and syrupy mouthfeel. With the Hario V60 Brewer, the brightness of the citrus and the clean aftertaste is its feature.

Kalita Wave Brewer

Tasting Notes: Goji berries, fig compote, pomegranate, syrupy texture

15g coffee ground medium fine
250ml water at 200 F
Kalita Wave paper filter

Place dripper on a carafe. Rinse dripper and filter with hot water and discard water.
Pour ground coffee into dripper.
Tap to level coffee grounds.
Set dripper and carafe on scale and tare to zero.
Start timer.
With gooseneck kettle, pour 50ml water onto coffee ensuring all coffee grounds are saturated.
When timer reaches 30 secs, in a circular motion, pour remaining 200ml water onto coffee.

Aim for 2 min total brew time

Hario V60 Brewer

Tasting notes: Mandarin Orange, Goji berries, Honey, clean finish

15g coffee ground medium fine
250ml water at 200 F
Hario V60 #2 paper filter

Fold edge of paper filter and place in dripper.
Place dripper on a carafe. Rinse dripper and filter with hot water and discard water.
Pour ground coffee into dripper.
Tap to level coffee grounds.
Set dripper and carafe on scale and tare to zero.
Start timer.
With gooseneck kettle, pour 50ml water onto coffee ensuring all coffee grounds are saturated.
When timer reaches 30 secs, in a circular motion, pour another 100ml water onto coffee.
When timer reaches, 1 min 30 secs, pour remaining 100ml of water onto coffee.