The Don Eli Micromill has been operating for three generations and is the milling site for the Montero family, and their 30 hectares of farmland spread into distinct lots in the fabled producing region of Tarrazu. The mill is currently run by Carlos and Jacob Montero, a father-son duo that pours passion and dedication into their operation as much as their coffee. Carlos was one of the pioneers of the breakaway from large-scale coffee co-ops into specialty coffee, and are now Jacob is taking the helm, leading the way in innovative post-harvest processing techniques. Their micro-lots are found at elevations ranging from 1650 to 2000masl, and between them you’ll find trees of the Catuai, Mundo Novo, Yellow Bourbon, Geisha, Typica varieties. All of them are shade-grown and use minimal agrochemicals.
Their coffees are always incredibly clean, balanced and complex. They see amazing results with every processing method, and are known for their honey processed coffees in particular. Recently, they have been experimenting more with different types of fermentations in recent years. This year, Jacob took home 6th place in the Cup of Excellence with a natural Gesha, an amazing accomplishment.The Montero family has been an integral part of LULO’s coffee journey from the beginning and will always be a staple on our menu.
