Cost per 250mL serving - $2.12 This stunning white honey san isidro 48 lot, sourced directly from Ariela & Rodolfo Boillat’s Finca Carrizal, is the very first Costa Rican lot of the season that we were truly blown away by, so it would be no real exaggeration that we are over the moon to finally be able to share it with you all. The delicate white honey processing lends ample sweetness and roundness to the cup that we find endearing, and experience throughout the drinking experience. We also find an undeniably fruit-forward cup—presented in the form of bright, ripe goldenberries, a pleasant, mouthwatering, malic honeycrisp apple presence, and sweet red cherry, making us nostalgic of childhood springs spent cherry-snacking. Located at 1.500 masl, and nestled between the Barva and Poas volcanoes in the Alajuela region, Finca Carrizal is captained by the talented and meticulous father and daughter duo, Ariela and Rodolfo Boillat—third and fourth generation coffee producers. 15% of the farm is reserved as natural conservation forest, placing a literal blockade in front of the farm’s potential to expand; this is perfectly fine with Rodolfo and Ariela, however, because this aligns perfectly with their own personal focus on sustainability as well as the desire for Finca Carrizal to remain incredibly small, focused, intentional, and meticulous in its approach to coffee cultivation. The farm is best known for its SL28 and caturra, which have repeatedly won Cup of Excellence awards, however they also grow typica, catuai, and san isidro 48, the varietal which makes up this beautiful coffee. San isidro 48 is an uncommon variety, grown only on a few farms in Costa Rica. It is one of many sarchimor hybrid varieties—other examples being paraneima and marsellesa—making it a genetic cross between villa sarchi (a natural mutation of bourbon) and timor hybrid (a natural hybrid of an unknown C. arabica and an unknown C. canephora variety). Given its genetic heritage and composition, san isidro 48 is known for its high yield, leaf-rust resistance, and quality, particularly when grown in volcanic soils. It was named after the town of San Isidro, Costa Rica. All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.