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Don Eli Anaerobic Natural

Don Eli Anaerobic Natural

Tasting Notes: Pineapple | Molasses | Dark Chocolate
Perfect For: A fruity, juicy coffee perfect for filter brewing
All our coffees are roasted to work beautifully for all brewing methods, however some are especially well-suited to a particular brewing method.
Roast: Light ⓘ
Origin: Costa Rica
Producer: The Montero family
Size
Grind
£15.85
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Roasted In Sussex

Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster.

Next Day Dispatch

Place your order by midnight for next working day dispatch. All orders sent via a tracked service.

Free UK delivery when you spend £25 more more.

Brew Recipe

This coffee works well for all brew methods. 

Filter: Dose 15g-16g, water 250g. 
Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. 

Visit our brew guides for more tips and suggestions.

Free UK delivery when you spend £25 or more

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  • About Don Eli Anaerobic Natural | Costa Rica

    This is a natural processed microlot harvested from Catuai trees at and processed at the Don Eli micromill. Coffee was hand-harvested from trees at high altitudes on the farm named El Naranjo.

    Coffee was fermented for 48 hours in sealed tanks and in the morning moved to raised tables to be dried. During the drying process the coffee is monitored to ensure even drying and turned regularly.

    This process has created a fantastic well balanced natural with tasting notes that include white grape, prune and cocoa.

  • Coffee Info

    Tasting Notes: Pineapple | Molasses | Dark Chocolate
    Processing Method: Anaerobic Natural
    Varietal: Catuai
    Importer: Horsham Coffee Roaster / IAC

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The Producer

Don Eli micro-mill

The Don Eli micro mill is owned by the Monetero family and is located between San Marco and Santa Maria, Tarrazu. We've been working directly with the Moneterro family for over 5 years. They process incredible coffees from their farms at the Don Eli Micro.

Learn more about Don Eli micro-mill

Coffee Origin

Costa Rica 🇨🇷

Costa Rican farmers are known for their tendency to experiment with various post harvest processing method and for planting rare and interesting coffees, such as SL-28 and Geisha. We've been buying our Costa Rican coffees direct from the same producers for several years with the help of Selva coffee.

Learn more about Costa Rica

Processing Method

Anaerobic Natural

The anaerobic natural process is a modern interpretation where whole cherries are fermented in sealed, oxygen-free tanks before drying. This alters microbial activity, often intensifying the fruit character and developing rich, wine-like or spiced notes. Carbonic maceration natural and anaerobic fermentation natural terms are often used interchangeably in coffee.

Coffee Varietal

Catuai

Developed in Brazil in the 1950s and 60s through a cross between Mundo Novo and Caturra, Catuai was bred for productivity and resilience in harsh weather conditions. It produces compact plants that bear fruit prolifically, making it a practical choice for farmers. While its cup quality is solid and reliable – often displaying a clean, mild sweetness – it rarely reaches the complex heights of older heirloom varietals.

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