Finca Colima Costa Rica / Filter
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Tastes: Passion fruit, mango, apricot & milk chocolate
Origin: Costa Rica
Region: Hacienda Colima
Producer: Alejo Castro Kahle
Varietal: Red caturra
Process: Unwashed, Natural
Altitude: 1400-1500 MASL
Suitable for: Aeropress, V60, Kalita, Chemex & French Press
Roast date: On all of our coffee bags, we provide you with a roast date. To get the best out of our coffee we aim to rest it for 7-14 days after roasting (depending on the type of coffee), this allows for the flavors to open up, offering much more clarity to your cup.
Finca Colima is a farm located at the edges of the Barva Volcano. New coffee trees are planted in a particularly fertile volcanic soil situated at an altitude of more than 1,200 meters. The soil benefits from a good organic matter and texture that produces a well-balanced coffee with quite a chocolatey profile.
Coffee is not a specialty for the Castro-Kahle clan, but a tradition. They cultivate Caturra, Catuai, Geisha, SL28, Villasarchi, Sarchimor, Obata, San Isidro, and Venecia.
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.