Volcan Azul - Costa Rica - Warm Anaerobic Natural Bourbon - Espresso
Flavor: Chocolate & Lingonberry jam
Cupping score: 89
Origin: Costa Rica
Producer: Alejo Castro Kahle
Process: Warm Anaerobic Natural
Altitude: 1500-1700 MASL
Roasted for: Espresso - Medium roast
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
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.
Coffee production began in America in the mid-19th century. It was at that same time that two pioneering families originally from Europe set up a coffee business, the Spanish Castro-Jimenez family in Costa Rica, and the German Kahle family in the Chiapas region of Mexico. Alejo belongs to the fifth generation of the Castro-Kahle family, which has been growing coffee on the slopes of the Poas Volcano in central Costa Rica for more than 100 years.
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.
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
We roast our coffee Mondays and Wednesdays! All weekly orders are dispatched twice a week Tuesdays & Thursdays. 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.