This coffee is from the Don Eli wet mill in Tarrazú, Costa Rica, operated by the Montero Family. The coffee is processed using the honey reposado method: cherries are rested overnight at the mill, depulped with mucilage retained, dried on raised beds for 15-18 days with frequent turning, and then rested in parchment for 2-4 weeks. The coffee incorporates multiple varieties including Catuai, Mundo Novo, Yellow Bourbon, and Ethiopian Lineages, grown under natural forest canopy.
Origin
Tarrazú (Costa Rica)
Flavor Notes
Roast Level
Medium
Processing
Honey Reposado
Typology
ArabicaCatuai, Mundo Novo, Yellow Bourbon, Ethiopian Lineages
Metric Coffee emerged in 2013 from a partnership between Darko Arandjelovic, formerly of Caffe Streets, and Xavier Alexander, an Intelligentsia roaster since 2009. Operating from the West Fulton neighborhood of Chicago, Metric roasts on a meticulously restored 1961 Probat drum roaster, maintaining equipment that speaks to the roastery's appreciation for craft and precision. The company's recent expansion with Milli by Metric in a century old Avondale building reflects Metric's growth while staying true to its focus on quality, consistency, and ecological mindfulness in every roasted batch.
