Tanamá Natural

From the Farmer:

The first harvest of Tanama is the result of 5 years, learning from coffee masters (Don Israel, Don Guillermo, Nacho, Fonso, and Toty to name a few) of La Cordillera and conducting extensive experimental trials.

Situated in the highland sector of Barrio Tanama, Adjuntas, this farm benefits from a unique Rainforest microclimate due to its location between some of Puerto Rico's highest peaks, Cerro Novillo and Cerro Roncador, and abundant water sources running through the land. Coffees bearing the “Tanama” name are crafted with my personal participation in every step from cultivating, harvesting, fermenting, processing, and drying to a meticulous quality assurance process.

Alongside my family and friends, our local pickers are paid approximately 100% higher prices to harvest perfectly ripe cherries, which provide a great foundation for our processing protocols. “Cordial Cherry” refers to the signature profile we’ve developed at Centro Tanamá (our processing Beneficiado)—with phases of anaerobic fermentation, and thermal shock, it acts as a base for flavor modulation and transformation of our highest potential coffee cherries. This variation is a natural process, where ripe coffee cherries are left whole throughout the entire process, creating a more fruit-forward character, supported by a velvety mouthfeel and deep notes of sweet liquor. As we transition the farm to 100% organic, we use organic compost, homemade soil amendments, plant native shade trees, and employ other sustainable practices.

– Domenico Celli Borrero