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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 - Volcan Azul Warm Anaerobic Gesha

 

Location: Costa Rica, Alajuela
Farm: Volcan Azul 
Producer: Alejo Castro
Varietal: Gesha
Growing Altitude: 1500 masl
Processing Method: Warm Anaerobic
Harvest: January 2021
Product: Limited
Flavour Notes: Tropical Fruit, Florals & Mandarin

 

Volcan Azul is a truly remarkable coffee estate located in the Alajuela region of Costa Rica and overseen by Don Alejo Castro. The fifth generation of his family to tend to the land, Alejo is an incredibly knowledgeable farmer, and the estate has a rich history which can be clearly traced back to the late 19th century.

The farm produces a vast variety of cultivars and varietals, such as Catuai, Caturra, Obata, Villa Sarchi and Gesha. Alejo continues to propagate new varietals every season, with the objective to continuously experiment and add diversity to his harvest.

This lot of Gesha, is an intense and complex coffee with a distinct acidity profile reminiscent of hibiscus and tropical fruit. It's a coffee with not only exceptional taste attributes, but also a great combination of flavours distinctly from both the varietal and the terroir of Volcan Azul.

We've been lucky enough to purchase this Gesha varietal in three differing processes to release throughout the season and it has confidently become one of our favourite Geshas to brew and enjoy at home and in the showroom.

 

Espresso Brewing Advice & Recipe:

All of our espresso recipes are designed using a Modbar AV, the model of espresso machine that we use in our Showroom.

We recommend a dose of 19g of coffee, a final yield of 57g (1:3) in a time of 20-25s. We recommend a grind setting of 4,2.

Dose and distribute carefully using a scale capable of reading to an accuracy of 0.1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'. We recommend using a dosage within +/-1g of the size of the basket.

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Filter Brewing Advice & Recipe:

All filter recipes are based on our own April Brewer, a flat-based brewer using our own April paper filters. These recipes reflect the approach to filter coffee served in our Showroom.

When brewing this coffee, we recommend a dose of 12g of coffee, a volume of 200g of brewing water and a total brew time of 2:00-2:30. We recommend a grind size of 8. We used a water temperature of 92°C.

Begin your brew with an initial 100g pour, using the temperature of brew water specified in your recipe. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique. Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time of 2:00-2:30. You can see below an example of the pouring structure:

- 30g Circle Pour - 70g Center Pour (0:00)

- 30g Circle Pour - 70g Center Pour (0:35)

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.