Volcan Azul, Costa Rica (Natural Anaerobic) Specialty Coffee

The Farm Volcan Azul
At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market.
Today, descendants of these visionary farmers still produce coffee with the same ideals of excellency and top quality that inspired their ancestors that continue with the tradition in Costa Rica.
The production process starts with the planting of coffee trees on highly fertile volcanic soil above 1400 meters above sea level (SHB) in 3 different regions of Costa Rica. Nowadays, the descendants of Don Alejo C. and Don Wilhelm want to further enhance the principles of quality inherited by our founders by adding the value of conservancy of natural resources, through the acquisition of extensions of natural rainforest for its protection and conservation. These facts, not just words, are small actions taken by one family to reduce air contamination and global warming. This is the contribution they want to make to mankind, this is the new awareness they want our future generations to inherit.

 

Alejo Castro: For our family, the conservation of natural resources is of prime value, which is why we are committed to protecting vast extensions of tropical rainforests in Costa Rica since the 80s. We have come to acquire over 1,500 hectares of rainforest for ecological preservation in areas where we grow our coffee as well as in the Osa Peninsula, a region in the South of Costa Rica known for holding 2.5% of the Earth’s Biodiversity, proud to know that our family is contributing to reducing the effects of global warming. This is the attitude towards the environment that we want to pass on to our children and future generations of our family.

 

Fermentation Anaerobic natural
Anaerobic is a fermentation process, wherein the coffee cherries are placed into fermentation tanks without air for several days (depending on desired result), in our case the anaerobic fermentation takes place for 6 days, and then placed onto African drying beds for a total time of 8 days, after this, drying process continues 24h in a Guardiola. This is an emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation.