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VOLCAN AZUL GESHA
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VOLCAN AZUL GESHA

VOLCAN AZUL GESHA

Apricot. Jasmine. | Costa Rica

Body:

Sweetness:

Acidity:

Varietal:

Gesha

Process:

Anaerobic
Size
Regular price 25.00 €
Regular price Sale price 25.00 €
10% OFF Sold out

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Origin: West Valley, Costa Rica
Roast: Filter
Producer: Alejo Castro Kahle
Altitude: 1650 Meters
Varietal: Gesha
Process: Anaerobic


OUR NEW RARITY
The sought after Gesha varietal combined with anaerobic processing: our new rarity is here! Visiting Volcan Azul in March, we tasted the latest lots from our good friend Alejo and this Gesha was a true standout, with fruit-forward character that is perfectly refined.

In this lot, anaerobic fermentation is perfectly judged, with layered notes of apricot, blackberry, and delicate jasmine. It is no surprise that two Geishas from Volcan Azul came in the top 6 at the 2024 Costa Rican Cup of Excellence. Congratulations Alejo!

THE CUP

At brew point, you will already notice intense notes of apricot, blackberry, and plum. The anaerobic process creates a rich body with a hint of deep, boozy flavour. Expect exciting acidity and the sweetness of berry compote. Jasmine, so recognisable in outstanding Gesha, rounds off the profile.

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 superior quality. The descendants of the founders families are acquiring natural tropical forest to help reducing global warming.

THE PROCESS

The process for our lot started when cherries were still hanging on the branches of the coffee trees. By constantly measuring the Brix sugar content level, Alejo and his team identify the ideal harvest moment.

Once that moment is reached, picking happens and cherries are brought to the wet mill where unripe floaters are removed. In the fermentation tanks Brix, PH, and temperature are constantly measured to fully control the anaerobic fermentation process. This season, our coffee stayed for 4 days in sealed tanks at a temperature of 16.8 degrees Celsius.

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Customer Reviews

Based on 14 reviews
79%
(11)
7%
(1)
7%
(1)
0%
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7%
(1)
T
T.S.

VOLCAN AZUL GEISHA

J
J.A.P.
Exquisito

Delicioso café

F
F.P.

VOLCAN AZUL GEISHA

J
J.P.

Very taasty, In moderation with sourness

V
V.B.

VOLCAN AZUL GEISHA