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Peach. Blackberry. Jasmine.

Regular price 25.00 €
Regular price Sale price 25.00 €
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Origin: West Valley, Costa Rica
Roast: Filter
Producer: Alejo Castro Kahle
Altitude: 1400 - 1500 Meters
Varietal: Geisha
Process: Natural Anaerobic

The legendary Geisha varietal coupled with anaerobic processing: This coffee promises a lot! Volcan Azul is a farm with over 100 years of coffee producing history that you will find all wrapped up in this exotically profiled coffee.

For our newest coffee of our Rarity Line, we are excited to feature an outstanding coffee from Alejo Castro Kahle: this is a fruit-forward geisha with superb refinement. In the cup, expect beautiful fragrant jasmine and the soft sweetness of ripe peach that offer a beautifully elegant experience.

The Cup

At brew point, you will already notice intensive notes of ripe peach and blackberry. The anaerobic fermentation creates a rich body with a hint of boozy notes. Expect exciting acidity and high sweetness. Jasmine notes, so recognisable in outstanding geisha, round up the cup profile.

About The Farm

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

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 about 7 days into the sealed tanks at an average temperature of 15 degrees Celsius.

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