Process: Anaerobic Natural 5 Days
Producer: Alejo Castro Kahle
Farm: Volcan Azul
Elevation: 1300-1600 MASL
Region: West Valley
Origin: Costa Rica
Notes: Pineapple Whip, Maraschino Cherry, Rum
Alejo's ancestors planted some of the first specialty coffee plantations 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.
Alejo determines the right moment to start harvesting by measuring brix content. Then cherries are brought to the wet mill to separate floaters and wash the cherries so they don ́t have dirt going into the anaerobic tanks. In this case, coffee is left for 5 days inside the fermentation tanks, measuring temperature, brix content, acidity (ph) and time. After this it was taken to the drying patio for 11 days and then 8 hours in a mechanical dryer (guardiola)."
We hope you enjoy this powerful coffee, coming from a passionate producer family.
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