Volcan Azul - Costa Rica - Lot 096 - Anaerobic Natural Geisha
Flavor: Jam, green apple & pluot
Cupping score: 89+
Origin: Costa Rica
Region: Alajuela
Producer: Alejo Castro Kahle
Varietal: Geisha
Process: Anaerobic Natural
Altitude: 1500-1700 MASL
Roasted for: Filter - Light roast
Anaerobic process
We are using anaerobic tanks with a valve that lets the oxygen out and will be replaced with CO2. We can start this process with a Fully Washed, Yellow Honey, Red Honey and Natural process. Then we are developing different recipes by measuring time, temperature, ph (acidity) and Brix content of the mucilage inside the tank. It's important to say that we are not adding strange stuff to this process, we just want to develop or enhance flavours we naturally have in our coffee with the help of the autochthonous yeast from our farm. We have our FOREST SHADE ANAEROBIC for lower temperatures and our WARM ANAEROBIC with direct contact with sunlight. After this, the coffee is taken to the drying patio or raised beds, it will be stirred each day from 8 am to 2 pm. At 2 pm we start covering the coffee with plastic, so we maintain it warm during the night and won´t gain humidity from the mist we normally have during the early morning. This process will take between 7 and 16 days.
Volcan Azul
Alejo belongs to the fifth generation of coffee growers. He enjoys experimenting with different varieties and processes, as a result of which he is now able to offer this excellent micro lot of natural Caturra produced at his Hacienda Colima farm.
The family has chosen to conserve some 200 hectares of forest located above their coffee fields in order to preserve the local biodiversity. They have also bought 1,500 hectares of primary forest in the Osa Peninsula in the south of the country.
Fauna and flora are sacrosanct in Costa Rica, and according to Alejo, it must be what gives the coffee so much flavor. The soils on the slopes of the Poas Volcano are enriched with the volcanic dust that falls after each eruption.
Alejo has a real passion for the different coffee varieties and processes, and each year tries his hand at innovating, combining, concocting, and refining his coffees just like an alchemist.