Costa Rica - Volcan Azul - Obata
Location: Alajuela, Central Valley
Process Station: Volcan Azul
Producer: Alejo Castro
Harvest Date: January - March 2021
Received Date: December 2021
Varietal: Obata
Growing Altitude: 1500 meter
Processing Method: Red Honey Anaerobic
Total Volume Ordered: 600 kg
Roast: Light Roast
Flavour Notes: Brown Sugar, Floral & Red Fruit
Our recipes
These recipes reflect the approach to coffee served in our Showroom.
The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.
All of our grind settings reference a Ditting Sweet Lab 804. You can adjust your grind settings as necessary and use the recommended brew time as a reference.
About the farm
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.
About the coffee
This lot of Obata, a leaf rust resistant varietal developed in Brazil using a Timor Hybrid and Villa Saarchi parentage, is a clean and balanced coffee with a delicate but distinct acidity profile.
It's a coffee with not only exceptional taste attributes, but also excellent yields and disease resistance making it a great addition to Alejo's Volcan Azul estate.
We were lucky enough to work with the first harvest of this coffee, two seasons ago and we've been interested in working with Alejo's Obata on a larger scale since that moment. This year we're able to bring that desire to fruition, and we'll be offering this Red Honey processed coffee for the weeks to come.
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Learn more about this varietal on the World Coffee Research.
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