More about Volcan Azul Espresso
Year on year we are more than proud to showcase the excellent work that Alejo at Volcan Azul produces. Every coffee is meticulously managed from seed to processing. Coffee cherries are diligently measured for sugar content (brix) and only picked once the target brix level is reached indicating full maturation of the coffee. Part of a larger area of land that includes preserved rainforest, they are very passionate about having a positive impact on the environment at Volcan Azul. They’ve also secured an area of rainforest in the Osa peninsula known for holding 2.5% of the earth's biodiversity. This guarantees the protection of this area and the safety of the unique ecology in Costa Rica.
Processed as a Natural this lot is given an extra fermentation time in the fermentation tanks. The difference with this particular “warm anaerobic” fermentation is that the tanks are exposed to sunlight to allow temperatures of up to 30C. After measuring the coffee diligently over 5 days to maintain temperature and make sure the pH and brix content remain within range.