The dream "To produce the best coffee in the world" was shared between two pioneers and entrepreneurs, Alejo C. Jimenez and Wilhelm Kahle. In current times, Alejo Khale Castro manages the farms of Volcan Azul. The ideals on how the farms are run never changed from excellency and top quality in Costa Rica, and are only joined by valuing the conservancy of natural resources.
To ensure that well developed coffee beans with complex flavours are achieved, high importance is placed on pre harvest. The most difficult stage in the process, only best varieties are planted, soil management is maintained and ample nutrients is given to the trees. Protection from diseases and sustainable procurement is also done to ensure constant high quality. This has consistently placed Volcan Azul in the Cup of Excellence since 2017.
During harvest, only cherries that have reached an optimum ripeness are picked – this is done through measuring the brix content of the mucilage of cherries. The selected cherries are then transported to the wet mill, where they are weighed and floaters are separated. Dirt and debris are also washed off from the cherries.
The red honey process has the cherries pulped by being pressed against a centrifuge. With the full mucilage still on the beans, they are then spread on the drying patio to rest unstirred for 24 hours. From 8am to 2pm, the coffees are stirred and then covered in plastic to maintain optimal temperature overnight and prevents additional moisture from the morning mist. The full process lasts for 9 to 12 days.
Volcan Azul SL28 brings a round and juicy cup, with prominent notes of blackcurrant and blood orange. A lasting dark honey sweetness is also apparent.
Recommended to rest beans for 7-10 days from roast date before consuming.
