Costa Rica | Volcan Azul | Specialty Coffee
Ethically sourced and processed Costa Rician specialty coffee.
Tasting notes: Caramel Brownie, Mandarin Orange and Cantaloup.
Available in two roasting levels:
Light-Medium roast: Fruitier, bright acidity with light body. Recommended for Pour over, and Immersion brewers.
Medium-Dark roast: Sweet, balanced-low fruity acidity, bold, might be a little bitter with medium body. Recommended for Ibrike, Espresso, and Immersion brewers.
If you don’t have a grinder, don’t worry! We can grind it for the exact brewing method you use before sending it out. Please select your preference before adding it to the cart.
The traceability and sustainability report is available below.
Farm: Volcan Azul (West Valley)
Producer: Alejo Castro
Harvest: Hand-picked 2022
Region: West Valley
Elevation: 1,550 meter above sea level
Process: Red Honey
Drying Method: Raised Patio
Drying Time: 11 Days
About the farmer:
Alejo Castro is the fifth generation descendant of renowned coffee pioneers Alejo C. Jimenez and Wilhelm Kahle. Alejo’s ancestors planted some of the first specialty coffee plantations in the early 1900s with the aim to produce the best coffee in the world. With over 200 years of family tradition in trading specialty coffee, Alejo’s mission for the farm has been exclusively focused on improving coffee quality while making a positive impact on the environment.
The highly fertile volcanic soil combined with the mill’s impeccable processing methods have produced a history of awardwinning coffees in Costa Rica. This coffee from Volcan Azul has a balanced profile with juicy fruit flavours and high sweetness.
Alejo explains ” The Red Honey, after measuring brix content we start harvesting the cherries. We separate floaters and then we depulp the cherries without washing the mucilage. We bring the coffee to the drying patio and let them still for one day so the mucilage gets stuck to the bean. After that we start stirring the coffee from 8am to 2pm and then cover it with plastic to maintain temperature during the night. This process lasts for around 11 days until it’s between 10.5-11% humidity. Then we rest the coffee for 1.5-2 months and start preparing it for export by hauling it and sorting it by size, density and colour”
Thousands of Kilometers separate Yemen and those origins, but we have managed to shorten this distance and gather new coffee generations with their source in a new coffee production line; Origins
|Select Roast Level||
|Whole Beans or Ground?||
Whole Beans, Ground For Ibrik/Cezve/Jazwa, Ground for Moka Pot, Ground For Espresso, Ground For Filter/ Pour Over, Ground For Reusable Pods, Ground For French Press, Ground For Cold Brew
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