Costa Rica - Anfiteatro
Costa Rica - Anfiteatro
Costa Rica - Anfiteatro
Costa Rica - Anfiteatro
Costa Rica - Anfiteatro
Costa Rica - Anfiteatro
Costa Rica - Anfiteatro
Costa Rica - Anfiteatro

Costa Rica - Anfiteatro

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Origin: Costa Rica, San Marcos, Tarrazu (exactly here)

Process: Reposado

Altitude: 1,800-2000 masl

Varietal: Catuai

Producer: Don Eli

Harvest: 2023

Taste notes: cocoa nibs, red berries yoghurt, honey


This Costa Rica surprises us with notes similar to red fruit yoghurt and an aftertaste similar to cocoa and honey. Its creamy texture makes Anfiteatro a complete coffee that goes well both as a filter or with milk.


For filter:

We use 20 grams of ground coffee and 320 grams of final water at 93C. We make three pours. The first one of 50 grams, we wait 30 seconds and we make two pours of 135 grams in a total time of 3 and a half minutes.

Variables to be taken into account:

1. METHOD: V60
3. WATER: 70 ppm


The Montero family has been visionaries, pioneers and drivers of the micro-mill revolution in Tarrazú, Costa Rica. Carlos Montero has been growing coffee all his life and comes from a long line of farmers. He had the vision to process the fruit of his own coffee and work more directly with consumers, building Don Eli, named after his father, in 2014. Carlos was also instrumental in encouraging many other coffee farmers in the Tarrazú region to do the same and start building relationships with roasters. Jacob has taken over the wet mill over the years and has honed his passion for processing the fruit. This year they have added a humble dry mill to prepare parchment for export. Always expanding their knowledge, improving quality and strengthening their direct relationships.


The variety of this coffee is Catuai.

The cherries arrive at Don Eli's washing station and are left to rest for a couple of days before going through the pulper and the mechanical de-mucilaginator, which removes almost all the mucilage. The parchment is deposited on raised drying beds in a moderately thin layer and moved by hand every two hours during the day. After about 12 days, the parchment has reached its optimum moisture content and is bagged for dry milling in a few weeks.