Costa Rica, Volcan Azul - Caturra
| Variety | Caturra |
| Process | Natural |
| Altitude | 15 - 1700 masl |
| Harvest | Jan - April |
| Flavours | Cherry l Nectarine l Chocolate |
This gem of a coffee is rich and sweet. It makes me see red with deep orange. Reminds me of cherry, nectarine and chocolate.
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.
ABOUT CATURRA VARIETY
Caturra is a natural mutation of the Bourbon variety. Introduced to Guatemala in the 1940s, it later spread to Costa Rica, Honduras, and Panama. For decades, it was one of the most economically significant coffees in Central America, often serving (and sometimes still serving) as a “benchmark” for testing new cultivars.
At Volcan Azul, Caturra is their most traditional variety, with the first seeds planted 50 years ago. It once made up 90% of their production due to its consistently high quality.
SUSTAINABILITY
For Alejo, effective soil management is key to improving product quality and maintaining sustainable farming practices.
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 flavour 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.
THE HISTORY OF VOLCAN AZUL
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.
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 Caturra lot, the coffee beans were initially dried on a patio for 6 days, followed by a refinement process in mechanical dryers for about 38 hours, achieving a precise final moisture content of 11.6%.