This Geisha Natural comes from Don Eli Farm, located in Tarrazú, Costa Rica. Earlier this year, LiLo Coffee Roasters featured another natural-process coffee from Don Eli, which became very popular among our customers. Both that lot and this Geisha were selected at a Costa Rica buying cupping session hosted by our importer, Shu ha ri. All coffees were tasted blind, with no farm names revealed — and in both cases, Don Eli’s coffees immediately stood out. From the very first sip, we felt a strong connection: not just vibrant flavors, but a remarkable sense of sweetness and balance. Don Eli consistently produces coffees that align perfectly with what LiLo values most — clarity, natural sweetness, and a well-balanced cup that remains enjoyable from start to finish. We feel this is a farm we’ll continue working with many times in the future. The Montero family is widely recognized as visionaries, pioneers, and game changers in the micro mill revolution of Tarrazú. Producer Carlos Montero grew up surrounded by coffee, born into a long lineage of coffee farmers. With a vision to process their own cherries and build more direct relationships with consumers and roasters, Carlos founded Don Eli in 2014, naming the mill after his father. Beyond his own farm, Carlos played an important role in encouraging other producers in the region to pursue similar direct-trade relationships. At the wet mill, Jacob leads processing operations with deep passion and precision. He is constantly refining techniques, improving quality, and strengthening direct relationships — ensuring that Don Eli coffees continue to evolve year after year. A High-Altitude Terroir Once Considered Impossible This Geisha comes from Finca El Jardín, a very special area within Tarrazú. Located near what locals call the “Death Peak,” close to the highest elevations of the Talamanca mountain range that runs through Costa Rica and Panama, this site offers extreme altitude and cool temperatures. Just 10–15 years ago, these conditions were considered unsuitable for coffee cultivation. However, producers began experimenting with different varieties — and succeeded. Today, the combination of fresh and fertile soil, cool climate, unique sunlight exposure, and slow cherry maturation results in outstanding cup quality, marked by clarity and vibrant sweetnes. Patience and Precision Create Depth After harvest, cherries are placed in poly bags for several days of fermentation, then transferred to raised drying beds. Throughout the drying stage, the coffee is carefully monitored — turned regularly, sorted by hand, and sometimes covered with shade to prevent the process from moving too quickly. Reaching optimal moisture content takes around one full month, and even when the coffee moves on to dry milling, the same level of attention and care is maintained. This patient approach brings depth, clarity, and a beautifully integrated sweetness to the cup.