Don Eli 'Crazy Funk'

This is a very special process for our Crazy Funk lovers at Bonanza! Jacob used well matured cherries from our prestigious Manzanal lot. After cherries arrived to the Don Eli mill, Jacob placed in the tilted receiving tank and began the open air aerobic fermentation for 24 hours. Next, he moved the whole, intact fruit into large stainless steel tank and allowed then to ferment for 3 days in his shaded processing area. For the drying stage, the parchment gets put out on raised beds and is not moved for the initial 3 days. As the month of drying continues the layer gets thinned out. Shade and frequent movement is used for slow steady drying and homogenous result.

Don Eli 'Crazy Funk' represents Costa Rica's experimental coffee culture, sourced directly from producer Don Eli and processed through anaerobic fermentation—a method that intensifies microbial activity to develop distinctive, complex flavors. Anaerobic processing deliberately restricts oxygen during fermentation, often yielding pronounced funk and fermented notes that challenge conventional coffee profiles. This lot from Costa Rica's coffee regions exemplifies how innovative fermentation techniques push beyond traditional profiles. Bonanza Coffee Roasters has selected this lot for producers and enthusiasts seeking bold, unconventional expressions. Approach the flavor wheel with an open palate—the "crazy funk" descriptor signals this coffee prioritizes distinctive character over traditional sweetness or balance.