Costa Rica Volcan Azul Geisha Red Honey
[ 1 ] Coffee
Country: Costa Rica
Farmer: Alejo Castro Kahle
Farm: Volcan Azul
Process: Red Honey
Region: Alajuela, Tarrazu
[ 2 ] NotesRoast degree: Light
Flavor notes: Peach - Jasmine - Orange
[ 3 ] Story
Finca Volcan Azul is one of the most celebrated farms in Costa Rica, run by sixth-generation farmer Alejo Castro Kahle.
Finca Volcan Azul is located on the slopes of the Poás Volcano in Costa Rica. The coffee production starts with the planting of the coffee trees on highly fertile volcanic soil above 1400masl (SHB).
Early 19th century
The history started more than 100 years ago by two pioneers and entrepreneurs, Alejo C. Jimnéz in Costa Rica and Wilhelm Kahle in the south of Mexico. Despite the coffee production was in its very early beginnings in America, they shared the same dream: “To produce the best coffee in the world.”
Today, Alejo carries his ancestors' vision and passion for producing the very best coffee in the country.
Approach and conservation
His passion for quality led him to explore adapting prestigious botanical varieties and updating production methods. Having both wet and dry mill allow him to control each stage of production including, growing, picking, processing, milling, and drying.
Castro family haven’t stopped here, they have committed to protecting vast extension of tropical rainforest in Costa Rica since the ’80s. They have acquired over 1,500 hectares of rainforest for ecological preservation in areas where they grow coffee. Their farming practices focusing on reducing the effect of global warming.
This is the attitude towards the environment that they want to pass on to their future generations.
This lot Costa Rica Volcan Azul Geisha Red Honey is a testament to Alejo’s passion and commitment to the quality.
About Alejo Castro Kahle
I'm now sixth generation of a coffee producing and exporting family.
Therefore, you can imagine that I have Coffee in my veins.
My favorite memories of my childhood were in the coffee mill, the coffee plantation and receiving the coffee in the tractor always accompanying my father.
I always liked to see in the mill how the cherries and the parchment beans were transported in the old mill by water.
I also watched since I was little how each machine was doing some job in the process, and always loved the smell of coffee in every stage, starting with the cherries in the tractor, later in the driers, and of course when roasted in the cupping lab.
Coffee is a big part of my life that has brought to my family happiness. This is why I feel the commitment to achieve excellence in our coffee quality. (cited from wolffcoffeeroasters)
[ 4 ] Brewing
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
Coffee to Water Ratio
55-60g of coffee: 1L of water
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 92C / Inverted method. Steep 2min and quick stir and push
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 92C / Steep 2min and drain
-Plunger / French Press
Grind size - Table Salt like (finer than above) / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 91C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed
- Too weak and dry finish ➞ Grind Finer
- Too strong and sour ➞ Grind coarser