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
and Catuai, their pursuit of exceptional flavors has led us to cultivate the exotic Kenya SL28 and
Tipica. The coffee processing methods include fully washed, white honey, red honey, 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 our land. This forest area is meticulously preserved to protect its rich biodiversity.

PROCESSING

It begins with the selective harvesting of ripe coffee cherries, which are then pulped to remove the outer skin while retaining 80% 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, sorted, and allowed to rest to stabilize their moisture content and mature the flavors.