Don Eli Montero Family Costa Rica

The coffee was processed by Tetsu Kasuya in cooperation with Tri-up Coffee after many years of experimentation. This process was designed to produce a clean cup with a forward fruity flavor. This special process was meant to be shared with those who work together, hence it was named “Tomodachi,” which means “friend.”

This Tomodashi process starts with a double anaerobic fermentation followed by honey processing. Despite the coffee being fermented vigorously, it was done so under controlled conditions and careful supervision to maintain its sweetness and cleanliness.

Roasting this coffee was very challenging for us because it was fermented anaerobically for such a long period of time. We decided to roast this coffee with low energy and extend the roasting profile more than usual to avoid bitterness while maintaining balance between sweetness and acidity. We are very happy with the results, showcasing the flavor our producer intended.