This coffee is delicately sweet and balanced, with a medium body and a smooth aftertaste. It has a cherry flavour with notes of dry figs and brown sugar.
Volcan Azul ( West Valley)
Brown sugar, cherry, figs
Alejo Castro & his family. 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 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 focused on improving coffee quality while positively impacting the environment. The highly fertile volcanic soil and the mill's impeccable processing methods have produced a history of award-winning coffees in Costa Rica. This coffee from Volcan Azul continues to perform above our expectations. It has a balanced profile with funky fruit flavours and sparkly acidity.
We measure brix content to know when to start harvesting the coffee. Then we bring the cherries to the mill, where we separate floaters, and then we bring them to the drying patio, where we don´t move them for two days so we can have fermentation to have the natural flavour we are looking for. Depending on the thickness of the layer and the time we give the coffee without moving, it will change the intensity of the fermentation. After this, we start stirring the coffee every day from 8 am to 2 pm and then cover it with plastic. It takes between 13 to 15 days (depending on the climate) to have the final point of humidity we are looking for, so we can take the coffee to rest for 1.5-2 months before we start preparing it for export. In the dry mill, we sort the beans by size, density and colour..