Tanda Irí

NOTES: LEMON ZEST, FORREST BERRIES, BLACK TEA, PINOT NOIR

PROCESS: BLACK HONEY

ALTITUDE: 1500 M.A.S.L.

VARIETY: CATURRA

ROASTED FOR: FILTER

The name “Tanda Irí”:

The finca lies between two volcanoes, its soil enriched and naturally shaped by two crystal rivers. This land was once home to the indigenous Huetar people, who believed the area was alive and life-giving. They treated the land with profound care and respect—a tradition echoed in the meticulous attention given to this coffee, reflecting its delicate nature. Drawing inspiration from remnants of the Huetar language, we’ve named this coffee Tanda Irí, which translates to “Delicate Water.” The name honors the Huetar people, the natural beauty of the land, and the dedicated producers who have crafted this exceptional coffee.

About the producers and origin:

The producers at Finca Carrizal are Rodolfo & Ariela Boillat. Rodolfo is a third generation coffee producer, now super proud of his daughter, Ariela, who’s involved as fourth generation! Finca Carrizal was established in 1890 and is located between two majestic volcanoes – Poas and Barva. The area is beautiful with natural borders of the finca shaped by two crystal rivers, also 15% of the farm is covered with a natural forest. Rodolfo and Ariela place emphasis on environmental consciousness, striving to minimize their ecological footprint, from farming to harvesting.

The farm is located at around 1500 masl, having perfect conditions for growing high quality coffees, with vivid summer days and chilly nights. All cherries are handpicked when super ripe, go through additional selection and are carefully milled on spot.

The Process - Black Honey:

The process begins with selectively harvesting ripe coffee cherries, which are then pulped to remove the outer skin and retain a substantial amount of the mucilage. The beans are spread on patios and African drying beds. As the mucilage dries, it becomes darker, almost black, indicating a higher sugar content and extensive fermentation. Once they reach the desired moisture content, the hard mucilage is removed and the beans are sorted and allowed to rest in order to homogenize.

The Variety - Caturra:

Caturra is a natural mutation of the Bourbon coffee variety, first discovered in Brazil in the 1930s. It is characterized by its compact growth, shorter stature, and high productivity, making it easier to manage and harvest. This variety thrives in altitudes ranging from 1,000 to 2,000 meters and is popular in Central and South America.

Caturra beans often produce bright, crisp cups with vibrant acidity and complex flavor profiles, though the taste varies based on the region and processing method. It is prized for its quality potential, and it remains a favorite among specialty coffee producers.

Packaging:

The bag is 100% Recycleable mono-plastic, which includes the zipper and the value, and they are CO2 compensated. The lables are produced on environmentally friendly label foil.