Costa Rica, Volcan Azul - Gesha
| Variety | Gesha |
| Process | Natural |
| Altitude | 15 - 1600 masl |
| Harvest | Jan - April |
| Flavours | Plum l Lavender l Fig |
This gem of a coffee is sweet and floral. It makes me see purple on purple. Reminds me of plum, lavender and fig.
From the importer, Apex Coffee:
Volcan Azul, owned by Alejo Castro, is a distinguished coffee farm located in the highlands of Costa Rica. Alejo, whose family has a long tradition in coffee cultivation, has dedicated himself to elevating the farm's quality and environmental responsibility. Under his management, Volcan Azul has become renowned for its meticulous approach to coffee production, including advanced drying and processing methods, as well as the cultivation of unique coffee varieties.
The history of Volcan Azul and Alejo’s family is deeply intertwined with the development of Costa Rica’s coffee industry. The family’s journey began in the early 19th century with Alejo Castro Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico after acquiring land in the fertile highlands of Costa Rica. Today this place is referred to as Hacienda Colima, a farm still owned and operated by Alejo.
Alejo has carried forward a family tradition of distinction in coffee cultivation, modernizing practices while preserving the rich heritage of his ancestors. The farm has become a model by his employment of advanced techniques like precise soil management and pioneering processing methods.
Alejo tackles coffee diseases like leaf rust, insects, and fungi with meticulous control measures, using traps instead of insecticides to maintain a balanced ecosystem. During Costa Rica’s heavy rains, he carefully manages tree care to protect yields. With over 40 coffee varieties, including disease-resistant types, Alejo minimizes disease spread and ensures crop health.
His dedication to soil management and sustainable practices has improved the farm’s environmental impact and significantly enhanced the flavor of their beans, earning Volcan Azul a reputation for excellence in the specialty coffee industry.
Volcan Azul, has garnered praise for its commitment to environmentally friendly practices and high-quality coffee, emphasizing his dedication to innovation and sustainability.
MORE ABOUT ALEJO’S GEISHA
For this natural-processed Geisha, the journey begins with handpicking the cherries at their peak ripeness. Each cherry undergoes a thorough washing at the mill to remove any impurities and is meticulously sorted to discard floaters and any imperfect beans.
After sorting, the beans are spread out on expansive patios, where they are carefully monitored and turned regularly to ensure even drying. The Costa Rican sun works its magic, gradually concentrating the beans' complex flavours. Once dried to the perfect moisture level, the beans are hulled to remove the dried fruit and parchment.
DRYING AT VOLCAN AZUL
Coffee can be dried using various methods, including patio drying, parabolic raised beds, and mechanical dryers, each significantly affecting the coffee's structure, density, and shelf life.
At Volcan Azul, different drying techniques are employed based on the lot size: patio drying and mechanical dryers are used for larger batches, while raised beds are reserved for micro-lots. Patio drying, conducted at 1,500 meters above sea level, benefits from cooler temperatures that slow the drying process and enhance the beans‘ aromatic development.
In 2021, Volcan Azul invested in expanding its drying infrastructure, doubling the size of the drying patio and adding two new mechanical dryers. Alejo Castro's prized Geisha variety, known for its exceptional flavour profile and delicate nuances, receives special attention. For this specific lot, the drying process on patios spans 12 days, ensuring the beans achieve an optimal moisture content of 11%.