Limited Specialty Run: Costa Rica Volcan Azul Red Honey Medium Roast
This is the second bean we’ve brought in from Alejo Castro and his family. This time it’s undergone a Red Honey process. The coffee is harvested and then dried on a patio for a day with the mucilage on so it gets stuck to the coffee bean. Then the beans are stirred from 8AM to 2PM and covered at night. This process takes 11 full days until they reach 10.5% humidity. The coffee then rests for 1.5-2 months and is sorted by size and density for exportation. The varietal of coffee plant they use is the Caturra which is a mutation of the Bourbon varietal. It’s best known to produce coffee that can be drunk every day.
Alejo Castro Kahle is a fifth-generation descendant of both renowned coffee pioneers Alejo C. Jiminez and Wilhelm Kahle. Both Jiminez, in Costa Rica, and Kahle in Southern Mexico, were the first farmers to foresee a growing high-end coffee market in Europe in the 1900s. Now, Alejo works on improving the lineage of the coffee plants by selecting the best seeds for new plants. Add the highly fertile volcanic soil of the Poás volcano and 120 years of family experience, Volcan Azul produces an extremely special cup of coffee.
Alejo famously said, “the best micro-lot I make should be the last one of my life.”Cupping Notes Caramel Brownie | Papaya | Maple Syrup
Region Volcan Azul, West Valley
Altitude 1500 MASL
Process Red Honey
Farmer Alejo Castro
Drying Time 11 Days