Costa Rica, Volcan Azul - H1
| Variety | H1 |
| Process | Anaerobic Natural |
| Altitude | 15 - 1600 masl |
| Harvest | Jan - April |
| Flavours | Red Grape l Cherry l Watermelon |
This gem of a coffee is fruity and juicy. It makes me see red, purple and pops of pink. Reminds me of red grape, cherry and watermelon.
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.
This coffee is a hybrid H1 variety, combining Sarchimor T5296 and Rume Sudan. Sarchimor T5296 is a robust and disease-resistant variety derived from a cross between the traditional Bourbon and the hybrid Sarchimor, known for its high yield and adaptability. Rume Sudan, another integral component, is valued for its strong resistance to rust and high-quality cup profile. Grown at elevations of 1500-1600 meters above sea level, this hybrid benefits from cooler temperatures, which contribute to the development of complex flavours and enhanced aroma in the final product.
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.
DRYING & PROCESSING AT VOLCAN AZUL
Coffee can be dried using several methods, including patio drying, parabolic raised beds, and mechanical dryers. The selected drying technique has a profound effect on the coffee's structure, density, and shelf life. At Volcan Azul, patio drying and mechanical dryers are typically employed for larger lots, whereas raised beds are reserved for micro-lots. Notably, patio drying occurs at an altitude of 1,500 meters above sea level, where the cooler temperatures slow the process, allowing the beans' complex aromas to fully develop.
In 2021, Volcan Azul made a significant investment in enhancing their drying infrastructure by doubling the size of their drying patio and adding two mechanical dryers. For this particular lot, the coffee beans were dried on patios for 6 days and then in mechanical dryers for 52 hours, achieving a final moisture level of 11%. Regarding the anaerobic natural processing method, these H1 hybrid beans underwent a 4-day fermentation period in closed plastic tanks at a controlled temperature of 18°C, reaching a final brix level of 18.