At brew point, you will already notice intense notes of apricot, blackberry, and plum. The anaerobic process creates a rich body with a hint of deep, boozy flavour. Expect exciting acidity and the sweetness of berry compote. Jasmine, so recognisable in outstanding Gesha, rounds off the profile.

The West Valley is the most prominent coffee growing region in Costa Rica. Most of its coffees are grown under protective shade, and produced on fertile clay. The mountainous landscape is dominated by three volcanoes and a gentle tectonic depression, while the Pacific weather patterns create well-defined dry and wet seasons.

Volcan Azul is located on the edges of the Poás Volcano. For 5 generations, the producers have continued making coffee with superior quality. The descendants of the founders families are acquiring natural tropical forest to help reducing global warming.

The process for our lot started when cherries were still hanging on the branches of the coffee trees. By constantly measuring the Brix sugar content level, Alejo and his team identify the ideal harvest moment.

Once that moment is reached, picking happens and cherries are brought to the wet mill where unripe floaters are removed. In the fermentation tanks Brix, PH, and temperature are constantly measured to fully control the anaerobic fermentation process. This season, our coffee stayed for 4 days in sealed tanks at a temperature of 16.8 degrees Celsius.