Origin: Costa Rica
Region: El Llano de La Piedra, San Marcos, Tarrazu
Variety: Milenio
Altitude: 1600 masl
Processing: Anaerobic Natural
Don Eli - Anaerobic Milenio
Tasting Notes: Pineapple, Berry Compote, Wine
Milenio is a first-generation (F1) hybrid originating from a cross between rust-resistant T5296 and Ethiopian landrace Rume Sudan.The variety was part of the first wave of F1 hybrid varieties created by a consortium including French research institute CIRAD, a regional network of national coffee institutes in Central America (PROMECAFE), and CATIE. F1 hybrid varieties are still relatively new in coffee agriculture; only a handful have become commercially available to farmers in the last 15 years, and only in select countries. As a side note, this variety took 3rd place in cup of excellence last year, coming out of the growing region of Brunca - shocking the coffee community.
Process - Anaerobic Natural
Jacob has been honing in his fermentation skills for his specific conditions like the environment around the wet mill and the fruit that is received. Over the past couple of years, he and Carlos have niched out a fermentation area into the wet will and made better raised beds for optimal drying. Honestly, Jacob keeps it pretty straight forward for this fermented process. After he receives and inspects the fruit, he gives it a quick rinse and seals it off into grain pro bags. The coffee is left in this condition for 5 days as Jacob keeps an eye on it and gives the bags a turn every so often. After the fermentation period the coffee is dried in the fruit on raised beds in Jacob’s preferred method - very slowly. The coffee is kept in a medium-thick layer and shade is used to control a nice, slow drying. Jacob believes this is the key and has nearly perfected his method for a clean, fruity, and long lasting process. This coffee takes over a month to process and dry.
New This Year
There are always new things happening at Don Eli as you know Carlos cannot keep still for a second - always moving and working on projects! Of course, Jacob going all the way out on his own, purchasing fruit, and fully running the wet mill was progress. Carlos and Jacob have put together a humble dry mill in the warehouse. This makes so many improvements for the project, like faster export preparation, increased traceability, efficient transport, and more attention to detail. Carlos and Jacob continue to plant new and interesting varieties into the farm, so we hope in a few years to enjoy the fruit! Another huge and proud moment for the entire family was placing in the Cup of Excellence again this year, placing in the 27th position.
Tasting Notes: Pineapple, Berry Compote, Wine
Milenio is a first-generation (F1) hybrid originating from a cross between rust-resistant T5296 and Ethiopian landrace Rume Sudan.The variety was part of the first wave of F1 hybrid varieties created by a consortium including French research institute CIRAD, a regional network of national coffee institutes in Central America (PROMECAFE), and CATIE. F1 hybrid varieties are still relatively new in coffee agriculture; only a handful have become commercially available to farmers in the last 15 years, and only in select countries. As a side note, this variety took 3rd place in cup of excellence last year, coming out of the growing region of Brunca - shocking the coffee community.
Process - Anaerobic Natural
Jacob has been honing in his fermentation skills for his specific conditions like the environment around the wet mill and the fruit that is received. Over the past couple of years, he and Carlos have niched out a fermentation area into the wet will and made better raised beds for optimal drying. Honestly, Jacob keeps it pretty straight forward for this fermented process. After he receives and inspects the fruit, he gives it a quick rinse and seals it off into grain pro bags. The coffee is left in this condition for 5 days as Jacob keeps an eye on it and gives the bags a turn every so often. After the fermentation period the coffee is dried in the fruit on raised beds in Jacob’s preferred method - very slowly. The coffee is kept in a medium-thick layer and shade is used to control a nice, slow drying. Jacob believes this is the key and has nearly perfected his method for a clean, fruity, and long lasting process. This coffee takes over a month to process and dry.
New This Year
There are always new things happening at Don Eli as you know Carlos cannot keep still for a second - always moving and working on projects! Of course, Jacob going all the way out on his own, purchasing fruit, and fully running the wet mill was progress. Carlos and Jacob have put together a humble dry mill in the warehouse. This makes so many improvements for the project, like faster export preparation, increased traceability, efficient transport, and more attention to detail. Carlos and Jacob continue to plant new and interesting varieties into the farm, so we hope in a few years to enjoy the fruit! Another huge and proud moment for the entire family was placing in the Cup of Excellence again this year, placing in the 27th position.
Origin: Costa Rica
Region: El Llano de La Piedra, San Marcos, Tarrazu
Variety: Milenio
Altitude: 1600 masl
Processing: Anaerobic Natural
Sourced & Roasted With Intention
We individually profile and roast each coffee to their specific sweet-spot
Sourcing & Selection
Vesta direct sources 90% of our coffees directly from farmers and coops at origin. And uses trusted export partners for the remaining coffees.
All coffees are selected based on taste profiles. We believe that origin, processing and terroir all play a part to make each coffee unique.
Maintaining Relationships
You will notice that many of our coffees are available for multiple years. We are proud (and thankful) to be able to work with many of the same farmers year-after-year. Many times purchasing the farmers entire harvest. Helping the producer have some economic stability, and helping us with a consistent product year after year.