Coffee Beans

VOLCAN AZUL H1

1 9

VOLCAN AZUL H1

Name: VOLCAN AZUL H1
Brand: The Barn Coffee Roasters Berlin
SKU: VOLCAN AZUL H1 250g
Availability: InStock
Rating: 5.0 (1 reviews)

Papaya. Grape Soda.

21.50 €

Liquid error (snippets/price line 123): divided by 0% off Sold out NEW RELEASE

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At the famous Volcan Azul estate in Costa Rica, producer Alejo has introduced modern fermentation methods to achieve extraordinary flavour. For the first time ever, we are excited to feature the H1 varietal. Fermented in 'warm anaerobic' conditions, this is a coffee with tropical fruit and sparkling sweetness: a must-try for those in search of our funky profiles!

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TECHNICAL DETAILS

Producer:

Alejo Castro Kahle

Origin:

West Valley, Costa Rica

Altitude:

1600

Body:

Sweetness:

Acidity:

Varietal:

Process:

Anaerobic

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A hybrid of Sarchimor and Sudan Rume - a wild Ethiopian varietal known for its exceptional flavour - H1 is a varietal with amazing potential.

Following warm fermentation, this lot comes alive with tropical notes of papaya, passion fruit, and banana. On the palate, sparkling sweetness reminds us of grape soda or kombucha. Expect deep complexity, with lasting notes of cacao and raisin at it cools.

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.

VOLCAN AZUL - THE BARN Coffee Roasters Berlin

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 to pick the coffee. This lot underwent 'warm anaerobic' fermentation. The cherries are fermented in sealed tanks at a temperature of 21 degrees Celsius, approximately four degrees higher than usual. Fermentation takes five days, before the whole cherries are then dried for 5 days on patios, before a final stage of mechanical drying.

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VOLCAN AZUL H1

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TECHNICAL DETAILS

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