Costa Rica Volcan Azul ET57 Anaerobic Natural Espresso - Single Origin.

Finca Volcan Azul is a fifth-generation farm in the Western Valley on the slopes of the Poas Volcano, owned and run by Alejo Khale Castro. part of the farm is reserved to produce micro-batches from their collection of varietals, using a multitude of coffee processes to highlight the unique qualities of each.

This lot is made up of an experimental varietal ‘ET57’; one of 10 types of Ethiopian varietals planted at Volcan Azul. This variety was cultivated by the ‘CATIE’ institute in Costa Rica,  a Tropical Agricultural Research & Higher Education Centre; which aims to develop new ideas, methodologies & technologies that propose solutions to the challenges of a changing environment within coffee agriculture.

Sealed anaerobic tanks are used for fermentation, with oxygen pushed out of the vessel by carbon dioxide. different recipes are developed measuring time, temperature, Ph (acidity) & brix content of the mucilage inside the tank. The key focus is to develop or enhance flavours naturally in the coffee with the help of the autochthonous yeast from the farm. After this, the coffee is taken to the drying patio or raised beds, where it will be stirred each day from 8am to 2pm. At 2 pm we start covering the coffee with plastic, to maintain warmth during the night and protect from mist during the early morning. This process takes  between 7 and 16 days depending on the processing method and more importantly, the weather.

PROCESS: NATURAL 'ANAEROBIC'

REGION: WESTERN VALLEY, ALAJUELA, VOLCAN AZUL

ELEVATION: 1400 - 1700

VARIETAL: ET57 ETHIOPIAN VARIETAL

CUP: BERRY, CHOCOLATE, RED WINE & HAZELNUT

ROAST: ESPRESSO