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Variety: Geisha

Process: Warm Anerobic Natural (Lot 1)

Fermentation: 6 days

Drying: Patio + Mechanical Dryer, 5 days + 32 hours

Producer: Alejo Castro Kahle

Farm: Volcan Azul

Elevation: 1500 MASL

Region: West Valley

Origin: Costa Rica

Notes: Rose, Raspberry, Red Grape, Cacao Nib


This is another one of Alejo's new variety experiments on his farm, with seeds originating from his friends in Panama! You may have tasted the previous interpretation from Lot 2, which had more geisha variety-driven qualities, while this Lot 1 is taken further by the process-driven qualities.

This geisha is so precious and delicious to us. Alejo experimented with a variation of his anaerobic natural process, achieving signature floral and fruit character of the geisha variety, and propelled by the process to ripen those fruit notes into a red fruit range and depth of chocolate. This is wrapped up expressively with lots of sweetness and silky texture that we often experience with a Costa Rican coffee, especially from Volcan Azul.

The journey of Geisha in Alejo's farm - Volcan Azul:

"Way back when Geisha seeds were brought from Ethiopia to the Catie institute in Costa Rica, we didn't take advantage of having this at that time because the local model was having big centralized mills with bigger volume and good homogenous
quality. So the seeds were taken to Panamá where they became famous. In the 2000s we started to go back to the model of single estate micromills so we started to plant these types of varieties. The first Geisha I planted was in 2012, I didn't know much about the tree but I was always curious about having new
varieties. I had the first Geisha harvest in 2016 and got impressed by its quality. That year it was taken to the World Barista Championship in Dublin. The next year we won the presidential award in the Cup of Excellence for having a 90+ score. So in 2017 we started to plant it on a bigger scale so we are starting to have again new production of Geisha."

Recap of Volcan Azul:

Alejo's ancestors planted some of the first coffee plantations in Costa Rica in the early 1900s with the aim 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 exclusively focused on improving coffee quality while making a positive impact on the environment. The highly fertile volcanic soil combined with the mill's impeccable processing methods have produced a history of award-winning coffees.

Costa Rica Alejo Castro Geisha Anaerobic Natural Lot 1

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