This is our second year offering coffee from the famed Volcan Azul farm, run by producer Alejo Castro & his family. Volcan Azul is a 150 Hectare farm located in the West Valley area of Costa Rica. Alejo is a fifth generation descendant of renowned specialty coffee producers, now with over 200 years of family tradition and experience in specialty coffee, Alejo’s mission for the farm has been exclusively focused on improving coffee quality while making a positive impact on the environment.
Alejo is committed to sustainability and traceability. Using honeybees and retaining nearly 200 hectares of natural forest in the farm to increase the biodiversity. And, with Volcan Azul being able to grow, ferment, and process the coffee on site, it creates a fully contained system from tree to container.
This Micro-Lot of San Isidro has undergone a natural process, bringing out a tea-like flavour profile that is sparkly and sweet.
Alejo writes about the process:
“We measure brix content in order to know when to start harvesting the coffee. Then we bring the cherries to the mill where we separate floaters and then we bring them to the drying patio where we don’t move them for 2 days so we can have fermentation to have the natural flavour we are looking for. Depending on the thickness of the layer and the time we give the coffee without moving it will change the intensity of the fermentation. After this we start stirring the coffee every day from 8am to 2pm and then we cover it with plastic. It takes between 13 to 15 days (depending on the climate) to have the final point of humidity we are looking for so we can take the coffee to rest for 1.5-2 months before we start preparing it for export. In the dry mill we sort the beans by size, density and colour.”