Alejo Castro & Family - Volcan Azul, Costa Rica
Alejo Castro & Family - Volcan Azul, Costa Rica Alejo Castro & Family - Volcan Azul, Costa Rica Alejo Castro & Family - Volcan Azul, Costa Rica Alejo Castro & Family - Volcan Azul, Costa Rica
$24.00
Alejo Castro & Family
Volcan Azul, Costa Rica
Elevation: 1500 masl
Varietal:  Caturra
Farm/Region: Volcan Azul / West Valley, Costa Rica
Process: Red Honey, Patio Dried

Apricot, golden raisin, milk chocolate, sponge toffee. Silky, soft.

This coffee comes to us from Apex Coffee Imports thanks to their valued relationship with their partner and friend, Alejo Castro & his family. Alejo Castro is the fifth generation descendant of renowned coffee pioneers Alejo C. Jimenez and Wilhelm Kahle. Alejo's ancestors planted some of the first specialty coffee plantations in the early 1900s with the aim to produce the best coffee in the world. With over 200 years of family tradition in trading specialty coffee, Alejo's mission for the farm has been exclusively focused on improving coffee quality while making a positive impact on the environment. The highly fertile volcanic soil combined with the mill's impeccable processing methods have produced a history of award-winning coffees in Costa Rica. This coffee from Volcan Azul has a balanced profile with juicy fruit flavours and high sweetness.

Regarding the Caturra variety, Alejo writes:

"It is our most traditional variety and is our best seller around the world. We have
planted it for over 50 years and used to be over 90% of our production. It is a mutation
of Bourbon and it has a very steady homogenous quality. Is one of those coffees you
could drink every day. We will continue planting Caturra and trying to improve its
lineage at Volcan Azul by selecting the best seeds."

 

Alejo says of the Red Honey process:

"Red Honey, after measuring brix content we start harvesting the cherries. We

separate floaters and then we depulp the cherries without washing the mucilage. We

bring the coffee to the drying patio and let them still for one day so the mucilage gets

stuck to the bean. After that we start stirring the coffee from 8am to 2pm and then

cover it with plastic to maintain temperature during the night. This process lasts for

around 11 days until it's between 10.5-11% humidity. Then we rest the coffee for 1.5-2

months and start preparing it for export by hauling it and sorting it by size, density and

colour.