Costa Rica: Alejo Castro Volcan Azul
Stone fruits and brown spices. Medium-bodied. Crisp acidity.
Country: Costa Rica
Origin: Volcan Azul
Variety: Villa Sarchi, Caturra
Processing: Fully washed
Cupping score: 87
Crop year: 2017
Volcan Azul SA: In the middle of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the Same dream: "To produce the best coffee in the world" to satisfy the demanding European gourmet market.
More than a century has passed and today the fourth and fifth generations of descendants of these visionary farmers still produce coffee within the same ideals of excellence and top quality that inspired their ancestors. They produce one of the best pure coffees of the world with its Brand "F.C.J. Volcan Azul" on the slopes of the Poás Volcano in Costa Rica.
Today, the production process begins with the planting of the coffee trees on highly fertile volcanic soil above 1400 m above sea level (SHB). It continues with a meticulous process at the micro-mill and finally ends with a strict preparation of the best quality coffee.
Nowadays, the descendants of Don Alejo C. and Don Wilhelm want to further enhance the principles of quality inherited by our founders by adding the value of preservation of natural resources, through the acquisition of extensions of natural rainforest for its protection and conservation. These facts, not just words, are small actions taken by one family to reduce air pollution and global warming. This is the contribution we want to make to mankind, this is the new awareness we want our future generations to inherit.
Process: after selecting the ripe cherries from the center of the harvest, the coffee is taken to the wet mill, where the floaters are separated and mechanically demucilage, they remove all the mucilage from the parchment for a fully washed process and for a honey they leave all the mucilage in the parchment. Then the wet parchment, with a moisture content of 55%, is taken to the patios to reduce the moisture % until 17%-20%, it takes 4 to 6 days for a washed to reach this point and a couple more days for the honey. Then it is taken to the “guardiolas” to give the final drying until the moisture content gets to 10,5%. Usually takes 2 days as it is dried for 10-12 hours per day for an slow and evenly drying.