Don Eli Anaerobic Natural

Costa Rica - La Isla SL28 natural Varietal – Villa SarchiPreparation – Yellow HoneyLocation – Naranjo, West ValleyAltitude – 1550 maslImporter - Horsham Coffee Roaster This is a fantastic natural processed coffee from La Isla farm in the West Valley, Costa Rica. They won 10th place at the 2020 Cup of Excellence competition with the submission of one of the micro lots. We are super excited to be sourcing our Costa Rican coffees directly. We source our Costa Rican coffees in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we visited in February 2020 and December 2022. These producers are located in the West Valley, Central Valley, and Tarrazu region of Costa Rica. You can read more about our direct trade coffees in our Transparency Report. The video below was filmed in February 2020. Farm Overview La Isla is owned by Luis Padilla, who bought the farm in 2017. He was inspired by his grandfather, who owned a coffee farm for many years in the Naranjo region. The farm covers 10.5 hectares and is located at 1500 masl growing a mix of Villa Sarchi, Geisha and SL-28. These are kept separate during the harvest. Luis is focusing on the regeneration of the farm, and in the video, you can clearly identify the section of the farm with healthy trees. They are working their way through the farm with a view to regenerating the entire 10.5 hectares. Harvesting and Processing: This coffee has been harvested from SL28 trees. All harvesting is done by hand, keeping the different varietals separate from each other. After harvest, the coffee is dried on raised tables with regular turning to ensure even drying. Alexander, Amelia, James and Bradley with Luis Padilla Tasting Notes: This is lovely clean, bright, crisp and juicy honey processed coffee. It showcases wonderful sweetness with a crisp red apple acidity and subtle notes of berries that include raspberry, apple and caramel. There is a silky, creamy body with caramel-like sweetness. Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

A honey processed Costa Rican coffee currently featuring La Cumbre in Tarrazu. Red apple, chocolate, and caramel notes give this cooperative-focused blend a sweet, full-bodied profile.

Tasting Notes: Black Cherry | Red Grape | Maple SyrupProcessing Method: NaturalVarietal: H10 Milenio Our Costa Rican coffees are sourced directly by us from several dedicated, small producers. This stunning microlot comes from our friends at La Karola located in the Tarrazu region. They grow a range of varietals, mainly red and yellow Catuai and a small amount of Java and H10 Milension. This stunning microlot was harvested from their Milenio varietal trees and processed using the following method: Perfectly ripe cherry was washed Fermented in open tanks for 48 hours in the dark Moved to raised drying tables in a dark room for slow drying Airflow, temperature and humidity were controlled using fans Coffee was dried for 45 days to reach the correct moisture level This experimental method with natural fermentation followed by slow, controlled drying has resulted in a coffee with a high cup score and an amazing flavour profile. Tasting notes include black cherry, red grape, maple syrup, plum and treacle. Something truly special! For more detailed information visit www.horshamcoffeeroaster.co.uk

Wahana Estate Washed Varietal – P88Preparation – WashedLocation – North Sumatra, SidikalangAltitude – 1400 maslImporter - DR Wakefield Grown at 1,250–1,450 masl in Sidikalang, North Sumatra, this lot comes from Wahana Estate — the largest private coffee estate in Indonesia. Established in 2005, the 468-hectare estate is home to around 200 families and 1,000 permanent workers, with housing, healthcare, a school and church all provided on site. Alongside its 250 hectares of coffee, Wahana grows daikon, sweet potato, edamame, maize, clementines and tea, reflecting the estate's wider entrepreneurial, experimental approach to farming — an ethos that extends to its varietal selection and processing. This lot is P88, a variety with an unusual pedigree: it originated from a Dutch varietal trial in the 1980s and traces back to a Colombian Catimor, arriving via Thailand and Kenya before being planted in Sumatra. Unlike the Giling Basah (wet-hulled) method typically associated with Indonesian coffee, this lot is processed using the dry-hulled method, following steps closer to a conventional washed coffee. Ripe red cherries are delivered to Wahana's own on-estate mill (built in 2007), where they're washed, sorted and pulped. The parchment is fermented for 12 hours to break down the remaining mucilage, then dried over 7 days using a combination of covered patios and mechanical driers, depending on space and weather. The result is a cup with the clarity and structure you'd expect from a washed process, layered with the character of an unusual, well-traveled varietal grown on one of Indonesia's most ambitious estates. Tasting notes are unusual and distinctive and include clementine, raisin and matcha tea.