VOLCAN AZUL GEISHA

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.

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 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.