Country: Costa Rica
Region: Central Valley
Varietal: Caturra
Process: Yellow Honey
Altitude: 1,500 MASL
Cupping Notes: Blackberry, Lime, Walnut, Honey
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Full Immersion

Description: Rodolfo E. Boillat carries on his family's coffee tradition as the third generation specializing in coffee production. He takes great pride in now having his daughter, Ariela M. Boillat, join as the fourth generation. Their dedicated and innovative approach to cultivating, harvesting, and processing ensures a consistent supply of specialty coffee beans. Their commitment to social and environmental responsibility further enhances their coffee's quality and sustainability. They've refined their approach to plantation and milling, striving for unparalleled quality and excellence. While their main varieties are Caturra (like this lot) and Catuai, they also cultivate exotic varieties, like Kenya SL28 and Tipica. The coffee processing methods include fully washed, a range of honeys, and natural. Finca Carrizal is located between two majestic volcanoes Poas and Barva, that dominate the landscape of the Central Valley Region of Costa Rica. Two clear rivers mark its boarders, and the farm sits on a 74-acre plateau with fertile volcanic soil. Surrounded by natural forests and wildlife, it is the perfect spot for their lush coffee plantation. At Finca Carrizal, they maintain a conservation forest that covers 15% of their land. This forest area is meticulously preserved to protect its rich biodiversity. Processing begins with the selective harvesting of ripe coffee cherries, which are then pulped to remove the outer skin while retaining 30% of the mucilage. These coffees are spread on patios and raised drying beds and are carefully monitored and turned periodically to ensure uniform drying over several weeks. As the mucilage dries, it takes on a reddish hue, indicating the sugar content and level of fermentation. Once dried to the desired moisture content, the mucilage is removed and the beans are sorted and allowed to rest to stabilize their moisture content and mature the flavors.