Costa Rica. Volcan Azul, Typica – Red Honey
Tastes of: Jasmine, Lavendar, Milk Chocolate, Plum Jam, Black Tea.
Every year we get excited to have Alejo Castro’s coffee on the table for us to pick. As a sixth-generation coffee produce, Alejo’s coffee sets a standard for quality and clarity of flavours that leaves a lasting memory. This year we have two options that focus on the Typica varietal with each being processed differently.
What’s in the bag? This Typica varietal has followed a Red Honey process where cherries are pulped using a centrifuge, with mucilage still on the beans, the coffee is unstirred on patios or raised beds, sometimes covered for 24 hours. This process continues for up to 12 days with the final step of mechanical drying at low temperature with rest between drying cycles.
A brief history on Volcan Azul: Continuing his family legacy that began in the mid-19th century with pioneers Alejo C. Jiménez and Wilhelm Kahle. Today, Alejo manages Finca Volcán Azul, situated on the fertile slopes of the Poás Volcano. Under his stewardship, the farm has embraced innovative processing methods and a commitment to environmental conservation, including the protection of over 1,500 hectares of rainforest.
Keen to learn how we brew, follow along our favourite preparations – here.
