Don Eli Double Washed

About This Coffee

This is a bespoke micro-lot that we helped to process and is based on a method of producing washed coffee that we've found to be common in Rwanda and Kenya but seldom found in central and south America. The coffee was hand-harvested from trees at high altitudes on the Manzanal farm owned by the Montero family. After harvesting, the coffee was transported to the Don Eli micro mill and processed using a multi-stage method involving extended dry fermentation and multiple washes. This process results in a wonderfully complex washed coffee with notes of caramel, honey, and a hint of sweet lemon.