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Unveiling the Harmonic Duo: La Tanairi Lot 299 and Lot 301

We are absolutely thrilled to bring you a unique and joyous experience, harmonizing the rich histories and intricate flavor profiles of two stellar 2023 offerings: La Tanairi Lot 299 and Lot 301. These two delights, brought to life by the eminent growers Marysabel and Moises Caballero, beckon you to dive deep into a sensational tasting adventure that is both a journey and a discovery.


Ezri, Moises, and Marysabel Caballero, and Deaton Pigot.


Why Brew Them Side-By-Side?

By brewing them side by side, you allow yourself to embark on a tasting journey that narrates the rich tapestries woven at the revered grounds of La Tanairi. The dance between the sensational notes of cherry, plum, and bergamot from Lot 299, and the vibrant narrative spun with notes of nectarine, tropical fruit, and guava in Lot 301, forms a duet that is both heartwarming and deeply harmonious, offering a glimpse into the meticulous processes that birthed them.

Equip Yourself

To immerse in this exploration, ensure you are equipped with the following:

  • A V60 dripper
  • V60 paper filters
  • A gooseneck kettle
  • A digital scale
  • A timer
  • Freshly roasted Lot 299 and Lot 301 coffee beans
  • A burr grinder

The Perfect Brew

Let us guide you through crafting the perfect cup with a brew ratio of 1:17, aiming to yield 8oz (236ml) of coffee.

  1. Preparation:

   - Preheat your V60 dripper with hot water while rinsing your paper filter to remove paper dust or paper flavors. 

   - Grind 13g (0.46oz) of coffee to a medium-fine consistency, akin to table salt.

  1. Bloom:

   - Place the dripper on the scale and add the coffee.

   - Tare the scale and start your timer.

   - Pour 50g (1.76oz) of water, ensuring all the grounds are saturated.

   - Allow it to bloom for 30 seconds.

  1. Brew:

   - Continue pouring water in a spiral motion, adding 50-75g (1.76-2.64oz) of water every 15 seconds.

   - The goal is to reach a total of 221g (7.80oz) of water by the 2-minute mark.

  1. Serve:

   - Allow the coffee to draw down fully.

   - Give it a gentle stir and serve.

  1. Repeat:

   - Follow the same process for the other lot.

Sip and Savor

As you sit back to savor these labor of love creations, we encourage you to note the delightful dance of flavors, each narrating a tale of the rich Honduran soil and the loving hands that brought this to your cup. The beauty lies in the intricate symphonies created through different processes; one, a semi-anaerobic wonder, and the other, a celebration of the age-old natural process. Tasting them side by side will provide context and we  believe it will be a lot easier to pick up the subtle nuances. 

A Blossoming Narrative

A captivating aspect of this tasting journey emerges as the coffees cool. As the temperatures dip closer to your body temperature, the intricacies become more pronounced, unveiling subtler notes and deeper flavors. The coffees become more articulate, revealing a symphony of complexities that heighten your appreciation for the meticulous craftsmanship of Marysabel and Moises Caballero.

Join the Journey

We invite you, our cherished Tectonic family, to be a part of this exciting exploration. Share your experiences and reviews as you unearth the rich, intricate worlds of La Tanairi Lot 299 and Lot 301. Let’s celebrate the harmony of tradition and innovation, one cup at a time.


- Bloom: The initial phase of brewing where hot water meets coffee grounds, allowing the coffee to release gasses and “bloom”.

- Dripper: A cone-shaped tool used in the pour-over method of brewing coffee.

- Gooseneck Kettle: A special kettle with a long and narrow spout to allow precise control over the flow of water.

- Tare: Setting the scale back to zero after placing an object on it to measure the next ingredient accurately.


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