Welcome to Don Eli Coffee: Your Specialty Coffee is here!

Learn Our Story

The coffee farm “Don Eli” is located in the mountains of Costa Rica, where the Montero Camacho family has been cultivating coffee for four generations. The legacy began with Rafael Montero and Emilia Picado. Their son, Eli Montero, dedicated his life to coffee, just like his son Carlos Montero, and now his grandson, Jacob Montero, continues the tradition. The farm’s history began in the 20th century, when the grandfather of the Montero family arrived in the Tarrazú region with his uncles, looking for a new beginning after a cholera pandemic had deeply affected the country. 
With hard work and dedication, the Montero family was able to establish a small farm, which later generations turned into one of the most prosperous in the area. One of those farms, La Pastora, is especially known for its rich soil and unique microclimate, which help produce high-quality coffee cherries. 

Over the years, farms like La Pastora, El Llano, Tematica, and others have embraced new farming techniques to protect both quality and sustainability. This includes using organic practices and investing in ways to improve efficiency and reduce our impact on the environment. 

Over the years, our farm has received recognition in the Cup of Excellence (COE), earning: 
8th place in COE 2021, 
6th place in COE 2022, 
6th place in COE 2024, 
And this year, we have two lots in the top 10 of the Washed and Experimental categories. 

On our farms, we have historically planted varieties such as Catuai, Caturra, and Typica. However, in recent years, we have planted new exotic varieties such as Gesha, Bourbon, SL28, and Typica Mejorado. 

At the wet mill, we work with different processes such as natural, honey, and washed. In recent years, we have also experimented with and introduced anaerobic fermentation, carefully controlling variables like pH, temperature, and Brix degrees. 

When it comes to quality, drying is essential for us. We always try to dry our best lots very slowly and under shade. Usually, the drying process takes between 18 to 40 days. 

Today, the Montero family continues to work on the land with passion and dedication, producing high-quality coffee that is appreciated around the world. 

Carlos Montero, currently managing the farm, and his son Jacob, with his degree in economics, support the management of the farm by overseeing processes, lot management, and business aspects. He is also key to the different coffee processes. 

His wife, Lucia, is his right hand in every aspect of the business. Her support has been essential; nothing would have been possible without her. 

Their oldest daughter, Marianela, owns Selva Coffee with her husband. Their mission is to enrich the sale and purchase of coffee for roasters, producers, and importers. Their youngest daughter, Maria J, started helping on the farm from a young age alongside her father. She later studied Aviation and became a Pilot. Now, she is learning how to roast coffee and is passionate about bringing this high-quality coffee to you.