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Peach. Blackberry. Jasmine.

Regular price 25.00 €
Regular price Sale price 25.00 €
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Origin: West Valley, Costa Rica
Roast: Filter
Producer: Alejo Castro Kahle
Altitude: 1400 - 1500 Meters
Varietal: Geisha
Process: Natural Anaerobic

Geisha… anaerobic… this coffee promises a lot. Luckily, Volcan Azul is a farm with over 100 years of coffee producing knowledge and you will find it all wrapped up in this expertly produced and exotically profiled coffee.

The Cup

Once brewed, this coffee explodes with ripe peach and blackberry flavour. The natural anaerobic fermentation helps create a rich, creamy body with a hint of boozy ripeness. Expect high acidity and high levels of sweetness with the delicate jasmine note so recognisable in good geisha.

About The Farm

The West Valley is the most prominent coffee growing region in Costa Rica. Most of its coffees are grown under protective shade, and produced on fertile clay.

The mountainous landscape is dominated by three volcanoes and a gentle tectonic depression, while the Pacific weather patterns create well-defined dry and wet seasons.

Volcan Azul is located on the edges of the Poás Volcano. For 5 generations, the producers have continued making coffee with the objective in mind of achieving excellence and superior quality.

The descendants of the founders families are acquiring natural tropical forest in order to protect and preserve the environment, and to reduce air contamination and global warming. It is their way of contributing to a better future for the generations to come.

The Process

The process for this lot starts when cherries are still on the tree. By constantly measuring the Brix sugar content level, Alejo and his team seek to identify the ideal moment when to pick the coffee.

Once that moment is reached, picking happens and cherries are brought to the wet mill where floaters are separated and cherries are cleaned with water prior to going into the fermentation tanks where Brix, PH, and temperature are constantly measured to make sure the process is taking place as wished.

This year, coffee stayed for about 7 days into the sealed tanks at an average temperature of 15 degrees Celsius.

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