Rodolfo is a third generation coffee producer, now super proud of his daughter, Ariela, who’s involved as fourth generation! We started buying from Carrizal in 2024, captivated by two wonderful caturra lots of black (more mucilage covering parchment during fermentation and drying process) and red (less mucilage) honeys.

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. What we loved about Carrizal’s lots were distinct, juicy, berry-like notes, beautifully aligned with the process-induced flavors.

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.