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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.

Costa Rica - Sustainable Profile


Origin: Costa Rica
Farm: Volcan Azul 
Farmer: Alejo Castro 
Harvest: January - February 2020
Roast Style: Medium
Flavour Notes: Brown Sugar, Cocoa & Red Cherry


At April Coffee Roasters we have worked with Alejo Castro owner and farmer at the Volcan Azul farm in Costa Rica for the last two seasons. We have been very happy about the quality, holding it as some of the best coffee in Costa Rica. 

However, we have only been buying very small micro-lots (3-10 bags) from his farm. That is why we are extra excited to kick-off this project with one of his larger lots, a Caturra & Catuai blend that has been washed processed. 

It is a great tasting coffee that is very consistent to work with. The roast is Medium which gives the coffee a very balanced flavor structure with a well-integrated acidity and sweet flavor notes. As espresso, it fits great both as Espresso and with Steamed Milk or brew it as your Batch Brew for the perfect cup of rich and sweet coffee that goes great with any kind of pastry or food. 


Espresso Roast Brewing Advice:

Use a 1:2.2 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -1g from the basket size, using a 1:2.2 ratio, and aiming for a target TDS of 8.3. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.


Filter Roast Brewing advice:

Use a 1:16.6 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew.

We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom for 40 seconds from the initial pour.

After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.

For example, a recipe with a 18g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).

Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This coffee has been roasted to a medium profile, helping to develop a rich and sweet character that goes great with any kind of pastry or food.