Costa Rica, Volcan Azul - SL28
| Variety | SL-28 |
| Process | Anaerobic Natural |
| Altitude | 15 - 1600 masl |
| Harvest | Jan - April |
| Flavours | Blueberry l Raspberry l Strawberry |
This gem of a coffee is fruity and sweet. It makes me see red with hints of purple. Reminds me of blueberry, raspberry and strawberry.
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.
DRYING & PROCESSING AT VOLCAN AZUL
This SL-28 was cultivated from seeds given by Alejo’s friends in Kenya, and it’s now thriving in Costa Rican soil. Alejo's dedication to innovation led him to introduce new varieties on his family farm, despite initial resistance from his father. Coffee can be dried through various methods such as patio drying, parabolic raised beds, and mechanical dryers. The chosen drying technique greatly influences the structure, density, and longevity of the final product.
At Volcan Azul, patio drying and mechanical dryers are used for larger lots, while raised beds are primarily employed for micro-lots. Notably, patio drying takes place at 1500 meters above sea level, where cooler temperatures slow the process, allowing the beans' aromas to fully develop.
For this particular SL-28 lot, the coffee beans were dried on a patio for 4 days and then refined in mechanical dryers for approximately 33 hours until they achieved a moisture content of 11%. As for the natural anaerobic processing, this SL-28 lot underwent 4 days of fermentation in tanks at a temperature of 16°C, until the beans reached a final brix level of 18.