Passage Coffee | Don Eli Geisha - Costa Rica

Passage Coffee 

Known for their commitment to quality and sustainability, Passage Coffee works closely with some of the world’s best coffee farms to bring you exceptional blends and single-origin beans.

Explore the rich, complex flavours of Passage Coffee from Toyko, Japan. 

Specialty coffee, not special, but everyday. 

A coffee bean full of individuality born from a single seed. 

The journey of a single coffee bean continues from the place of production, passing through various transit points, until the moment it is poured into a cup. 

Just like the fruits that you love, coffee beans contain a variety of flavours, such as lemon, peach, blueberry, and sometimes flowers. 

In order to bring out the original charm of the ingredients, Passage Coffee's baristas are particular about the entire process from coffee beans to turning them into 'coffee.' 

We hope that the journey of a single bean will continue into people's daily lives, making coffee feel closer to them. 

Carlos Montero / Finca El Jardin

Born into a family of farmers, Carlos Montero founded Don Eli, named after his father, in 2014 with the vision to process their own coffee cherries and engage more directly with consumers. Jardín is a very special area in Tarrazu, located at the highest point of the Talamanca mountain range that runs through Costa Rica and Panama. Its extremely high altitude and cool temperatures combine to create fresh, fertile soil, a cool climate, unique sun exposure, and late cherry ripening, resulting in superior cup quality.

The Montero family is known as visionaries, pioneers, and game-changers in the micro-milling revolution in Tarrazu, Costa Rica. Carlos Montero has been growing coffee since he was a child and comes from a long line of farmers. He founded Don Eli, named after his father, in 2014 with the vision to process their own coffee cherries and engage more directly with consumers. Carlos played a key role in encouraging many other coffee growers in the Tarrazu region to do the same and build relationships with roasters. Jacob is in charge of the wet mill and has honed his passion for the coffee process, constantly improving his techniques, quality, and strengthening these direct relationships.

Jacob wanted to create a distinctive process for this special variety of coffee. He chose the natural drying method, which requires meticulous care and patience. This drying technique requires a lot of space and time, but is worth it. The cherries are fermented in plastic bags for several days, then dried on raised drying beds. The coffee is constantly monitored, turned over, sorted, and sometimes even covered in shade to ensure the process doesn't go too quickly. It takes about a month for the coffee to reach its optimum moisture content, and it is also treated with the utmost care when it goes to the dry mill.