We love coffees from Volcan Azul for their deep, complex flavour. The warm anaerobic process brings delicious character to this coffee, with vibrant fruit flavour. Expect an abundance of sweetness, with fig, blueberry, and blackcurrant. On the palate, this is a coffee with great structure and gentle acidity.

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 this lot starts when cherries are still on the tree. By constantly measuring the Brix sugar content level, Alejo and his team seek to identify the ideal moment to pick the coffee. This lot underwent 'warm anaerobic' fermentation. The cherries are fermented in sealed tanks at a temperature of 20.9 degrees Celsius, approximately four degrees higher than usual. Fermentation takes four days, the whole cherries are then dried for 5 days on patios, before a final stage of mechanical drying.