Costa Rica Volcan Azul San Isidro Red Honey Microlot

Regular price £8.75 GBP

Introducing our first Microlot of 2022, Costa Rica, San Isidro Red Honey, from our long-standing partners at Volcan Azul. Over the years, we have received truly remarkable lots from Alejo and his team, and for this new year, this coffee is no exception.

The San Isidro variety is a local mutation of Caturra that has developed over years of cultivation at Volcan Azul situated within the Region of San Isidro de Grecia. 

Volcan Azul is located in Central Valley on slopes of Poás Volcano, after which the farm takes its name (Blue Volcano).

Alejo belongs to the 5th generation of farmers taking care of Volcan Azul. Because of the knowledge that has been passed down throughout the generations- they have a lot of experience and tradition in producing high quality specialty coffee. 

The farm has currently planted 40 different varieties of Arabica coffee trees, which gives the farm unique flexibility and diversity in terms of the flavour profiles it can offer. Each variety is separated and processed individually, either as washed, red/yellow honey or natural.

The skill of matching the right varieties with different microclimates on the farm and later with the right processing method is key to Volcan Azul’s success.

It doesn’t come as a surprise that their coffees have won numerous awards and competitions. With this lot, you'll find that it produces a very balanced cup with great body and high sweetness.

We can't wait for you to try it! 

Read more about Alejo's farm here

Process

 

Before harvesting the cherries are being often measured for their ripeness using refractometers. Once they reach peak of their sweetness the cherries are manually picked and brought to the on-farm wet mill.

There the cherries are washed, imperfections removed and then the outer skin layer of the cherries is removed. The green coffee covered in parchment layer and sticky sugary mucilage is then spread in thin layers onto a drying patio. Initially the coffee is left to dry out and the beans stick together forming small clusters.

Over several days the sugary mucilage dries completely and then the clusters start breaking up. The batch is frequently rotated during the drying to make sure uniform drying is achieved. Once the parchment beans reach final moisture they’re moved into the on-farm dry mill where the parchment layer are removed and coffee is prepared for export.

  • Region: Grecia, Central Valley
  • Variety: San Isidro
  • Process: Red Honey
  • Altitude: 1500 - 1750 masl
  • Tasting: Red Apple, Raisins, Dried Strawberry
  • Aroma: Treacle
  • Acidity/Body: Medium/Medium