Costa Rica Volcan Azul San Isidro
Costa Rica Volcan Azul San Isidro Anearobic Natural
Here is our penultimate, limited edition from Volcan Azul. Before this coffee has been “published” 20% has already been spoken for. I have been saving this coffee in vacuum bricks for a rainy day when I just wanted the magic that only Volcan Azul can bring.
If you didn’t know by now, I am more than a fan of Alejo Castro. Year after year he produces a broad range of incredible coffees that are processed to perfection. I like to think that buying from this farm is more than just more greens to fuel our roasters. Like me, he is a long-term thinker and values relationships.
If you are half as keen on Volcan Azul (as I am) and the ethos that comes with 5 generations and 150 years of producing coffee. This will not disappoint.
Farm Stats
(Top Trumps if you prefer)
Farmer: Alejo Castro
Farm; Volcan Azul
Area: Alajuela, Costa Rica.
Established: 1850, 5th generation farm.
Hectares: 55
Altitude: 1540-1720 Meters above sea level
Varietal: San Isidro (A local Costa Rican hardy triple-crossed F1 varietal crossed to thrive)
Process: Anaerobic natural
Roast: One Roast
Cup Potential 🥣
Aromatics: Sours and juicy fruit | Body: Creamy on cooling | Acidity: Both Tart and Sweet |
Juicy fruit, dark chocolate and dry citrus open this coffee with a “wow!” Beautiful clean bright acidity opens up, whilst the chocolate element remains solid and mouth-filling. The brew becomes deeper in complexity. There’s a savoury depth of cocoa as the acidity becomes more tartaric (white grape/wine-like). In the final stages of the brew, the cocoa becomes more complex and like roasted cacao (if that makes sense?). The acidity softens and fuses into the complex compounds.
Filter Recipe: 60-65g per litre is great. I have brewed this through cupping bowls and filters and I like this best in a clever-dripper or cafeteiere.
Espresso Potential.
Recipe: 17g of coffee into 34g of espresso liquid for milk-based drinks. 95C and above. I am of the mind that although this is interesting in espresso, to make to well, you will need a good-great grinder.
9oz Milk-based drink: Lactic sugars, background ripe and wild fruit. malty, grape must, banaced, creamy.
6oz Milk-based drink: Savoury opening, wild winey acidity on cooling. The cooler it became, like all great “wild” coffees, the crazier it became.
Espresso: Go long! 45, 50 even 55g of liquid. This works nicely into the mid-30-second range. Winey, bright and juicy with a big chocolate and citric finish.
Quick brewing thought with this one. Less coffee will give you potentially more acidity. More temperature (we found) softened the acidity.
If you fancy sharing your brews with us, there is always JG Instagram
