Meet Carlos Montero: Coffee Producer from Don Eli Farm, Costa Rica

When I think about Carlos Montero and his family at Don Eli farm, what strikes me most isn't just their incredible coffee, though they've won the Costa Rican Cup of Excellence nearly every year since they started producing. It's the depth of our connection. Ten years ago, I was having lunch with Perry Czopp, a local barista trainer, when I met Nella Montero. That meeting changed everything. Perry and Nella fell in love, got married, and moved to Costa Rica. Through them, we've built a relationship with the Montero family that goes far beyond coffee transactions.

Family Roots in Tarrazú's Mountains

Carlos Montero represents the third generation of coffee farmers in his family, with roots that run deep into Costa Rica's volcanic soil. His grandparents, Rafael Montero and Emilia Picado, first established the family in the Tarrazú region after fleeing a cholera pandemic. His father, Eli, started as a farmhand, planting many of the coffee trees still producing today. In 1960, Eli became one of the founding members of the CoopeDota cooperative, transforming from laborer to landowner and providing stability for his family of nine.

Growing up in this humble household, Carlos's earliest memories involve picking fallen coffee cherries to help his family or earn pocket money. Coffee wasn't just a crop, it was life itself. The family farm sits at 1,800 to 1,900 meters above sea level in San Marcos de Tarrazú, where the combination of volcanic soil, cool mountain air, and Pacific winds creates perfect growing conditions.

From Small Town to the World

Carlos has always been curious about the world beyond the mountains. As a teenager, he got the opportunity of a lifetime through an exchange program to San Diego, California. That experience opened his eyes to different cultures and sparked a wanderlust that would shape his entire approach to coffee.

After high school, Carlos set out to explore the world, working whatever jobs he could find to fund his adventures. He spent several years in New Jersey, working in diners as a dishwasher, cook, and server, saving every penny for his dream of owning his own farm. He traveled through Europe, soaking in the history and culture. These experiences weren't just adventures, they were an education. Carlos saw how his coffee could be enjoyed in cafés from San Francisco to Paris, and he built friendships that would last a lifetime.

Building Don Eli: Taking Control of Quality

When Carlos returned to Costa Rica with his savings, he acquired his first properties in Tarrazú with help from his family. For years, he managed his farms commercially, delivering cherries to cooperatives just as his father had done. He married Lucia, who became his partner in everything, and together they raised four children: Marianela, Jacob, Maria Jose, and Nella.

But times were changing. The cooperative model that had lifted his father's generation was becoming less profitable. Carlos watched as neighbors who had built their own micro mills received premium prices for their coffee. This was the micro mill revolution that swept through Costa Rica starting around 2000, transforming how small farmers could control their product and connect directly with roasters.

Carlos made a bold decision. He sold his share of a farm in San Pedro de Tarrazú and used the money to purchase land across the Pirris River. When an American offered him a good deal on processing equipment, Carlos seized the opportunity. During the 2014-2015 harvest, Micro Beneficio Don Eli processed its first coffee.

The Next Generation Steps Forward

Today, Don Eli is truly a family operation. Jacob, with his economics degree, manages the farm and oversees all the processing, experimenting with different methods from traditional washed coffees to innovative anaerobic naturals. He's become the key to their diverse processing experiments, carefully controlling fermentation times and drying protocols.

Marianela and her husband run Selva Coffee, an importing company that helps connect specialty roasters with exceptional producers. Maria Jose, who trained as a pilot, is now learning the art of coffee roasting, passionate about bringing their coffee directly to consumers. Even Lucia remains Carlos's right hand in every aspect of the business, from harvest planning to quality control.

The family grows traditional varieties like Catuai, Caturra, and Typica, but they've also planted Geisha, Bourbon, SL28, and Mundo Novo. They're constantly experimenting, always learning. Carlos even maintains a chemical free plot called "Chamaco" as an experiment in sustainable farming for the future.

Our Time Together at Don Eli

In 2023, Eden and I visited Don Eli for the first time, and yes, we actually slept in their bunkhouse, which is a story worth its own telling. But what matters more is what we witnessed. We walked the steep mountain slopes where workers carefully select only the ripest cherries. We watched the wet mill in operation, marveled at the precision of their fermentation tanks, and saw coffee drying on raised beds under the mountain sun.

We've shared meals with the family, discussing everything from the technical aspects of processing to family life, from market challenges to their dreams for the future. We've watched Carlos drive his trusty white Chevy truck up the mountain roads, using the traditional cajuela measurement for the day's picking. We've seen the care that goes into every decision, from when to pick to how long to ferment, from drying protocols to storage conditions.

When the Montero family visits us here at our roastery and coffee shop, which they've done multiple times now, it feels like family coming home. These aren't business meetings, they're reunions.

Continuing the Legacy

What makes Carlos and Don Eli special isn't just their success in competitions or their innovative processing methods. It's how they've managed to honor their heritage while embracing change. They've taken the foundation that Eli built through the cooperative system and transformed it for a new era of specialty coffee.

Carlos still treasures the connections he made during his travels, and his favorite part of producing coffee is meeting people from around the world who visit the farm. He loves sharing his culture, his mountains, his coffee. Every bag from Don Eli carries not just exceptional coffee, but the story of a family that has poured four generations of knowledge, hard work, and love into every harvest.

The relationship we have with the Don Eli farm and the Montero family is unlike any other. They're not just producers we buy from, they're friends whose story we're privileged to share. They're people we admire for their dedication, their innovation, and their genuine warmth. And yes, they produce some really incredible coffee too.