Costa Rica | Volcan Azul | Geisha | Warm Anaerobic | Espresso
Costa Rica | Volcan Azul | Geisha | Warm Anaerobic | Espresso
Costa Rica | Volcan Azul | Geisha | Warm Anaerobic | Espresso
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Costa Rica | Volcan Azul | Geisha | Warm Anaerobic | Espresso


Lot name: Volcan Azul Reserve
Country of origin: Costa Rica
Producer: Alejo Castro Khale
Region: West Valley
Location: Poas Volcano
Variety: Geisha
Altitude: 1500 to 1750
Tasting Notes: Cherry Cola, Pineapple, Kiwi Fruit, Plum wine, Starfruit                                                                                                    

Processing & fermentation - Warm anaerobic Natural process with a 5 day extended fermentation. The fermentation takes place in tanks that are exposed to some sunlight increasing the temperature to between 25C and 30C

Impact - Volcan Azul owns the surrounding land which is preserved rainforest to promote biodiversity at the farm. They also have another area covered in rainforest in the Osa Peninsula that holds 2.5% of the world's total biodiversity.

Brew Guide -  19.5g//94.5C//45g//21 - (Based on commercial equipment. Domestic grinders will require a longer extraction time within 30s)

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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.


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