ETHICA SPECTRUM - Volcan Azul Typica & Geisha Gift Bundle

ALEJO CASTRO

Alejo Castro is a fifth-generation descendant of esteemed coffee pioneers Alejo C. Jimenez and Wilhelm Kahle. His ancestors were among the first to establish specialty coffee plantations in the early 1900s, aiming to produce the finest coffee in the world. With a rich family tradition spanning over 200 years in specialty coffee trading, Alejo is dedicated to enhancing coffee quality while promoting environmental sustainability on the farm. The fertile volcanic soil, combined with the mill's exceptional processing techniques, has led to a legacy of award-winning coffees in Costa Rica.


PROCESSING

The journey of this anaerobic natural-processed Geisha coffee begins with the careful selection of cherries at their peak ripeness. Once harvested, the cherries are washed and sorted at the mill to eliminate any floaters. Next, the beans are sent to shaded fermentation tanks nestled in the forest, where Alejo adds natural yeasts that he cultivates on-site. Throughout the fermentation process, key variables such as temperature, pressure, pH, and sugar content (brix) are meticulously monitored. This diligent oversight ensures that the final pH of the lot is precisely 3.29, while the brix level culminates at 17.
At Volcan Azul, the drying phase employs both patio drying and mechanical dryers for larger batches, reserving raised beds for smaller micro-lots. The patio drying takes place at an impressive altitude of 1,500 meters above sea level, where the cooler climate slows the drying process, allowing the beans to develop their complex aromas. In 2021, Volcan Azul significantly enhanced its drying capabilities by expanding the drying patio and incorporating two new mechanical dryers. For this specific lot, the coffee beans were sun-dried on patios for 12 days until they reached a humidity level of 11.7%. Regarding the anaerobic natural processing, this Geisha lot underwent a carefully controlled fermentation lasting 4 days in sealed tanks at a temperature of 23.9°C, achieving a final brix level of 17.

ALEJO CASTRO

Alejo Castro is a fifth-generation descendant of esteemed coffee pioneers Alejo C. Jimenez and Wilhelm Kahle. His ancestors were among the first to establish specialty coffee plantations in the early 1900s, aiming to produce the finest coffee in the world. With a rich family tradition spanning over 200 years in specialty coffee trading, Alejo is dedicated to enhancing coffee quality while promoting environmental sustainability on the farm. The fertile volcanic soil, combined with the mill's exceptional processing techniques, has led to a legacy of award-winning coffees in Costa Rica.


PROCESSING

Through the Warm Anaerobic process, aromatic floral hints and fruity qualities were enhanced, resulting in a fuller body. The cherries were placed in smaller sealed tanks than those typically used for other anaerobically processed lots, with careful monitoring of time, temperature, acidity, and Brix levels to ensure they remained within predefined parameters. The tanks were directly exposed to sunlight, which elevated the temperatures and spurred fermentation, intensifying the inherent sweet and fruity attributes most desired in this variety.


TYPICA

Typica is one of the original varieties cultivated at the Castro Kahles’ estates. Due to its potential for exceptional cup quality, producers like Volcan Azul dedicate specific plots for its cultivation, despite its tendency for lower yields and susceptibility to adverse conditions. It is widely recognized for its straightforward, clean, crisp, and sweet flavor profile.