Costa Rica

Volcán Azul Anaerobic Typica

Fresh, light and tropical, this super-clean anaerobic Typica variety from Volcán Azul sings with articulate notes of pineapple, guava, and lime zest aromatics.

*Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.

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Volcán Azul


Producer     Castro-Kahle Family

Farm             Volcán Azul

Region         Poás, West Valley

Varieties       Typica

Process         Anaerobic

Altitude         1600 - 1650 masl


Volcán Azul

The Castro-Kahle family began producing coffee in the early days of the 19th century. All these years later, the family continues to produce coffee in three different volcanic regions in Costa Rica. At Volcán Azul, a wide and ever-growing selection of varieties are planted. VA pushes boundaries of quality and experimentation by continuously refining the various processing methods used on the farm; creating many distinct varietal expressions. All of this is done with an eye towards environmental stewardship. Over the years, the Castro-Kahle family has acquired over 1,500 hectares of Costa Rican rainforest for ecological protection.

West Valley

About 25% of the coffee grown in Costa Rica comes from the West Valley region. Elevations here range from 900-1600+ masl, and the region is blessed with a variety of micro-climates suitable for coffee production. A substantial portion of the country's Cup of Excellence winners come out of the West Valley.


​​Typica made its way out of Yemen by way of colonization. In this case, the Dutch transported seeds to their colonial holdings in South America in 1719, from there the variety made its way to Brazil and then to the West Indies. Eventually, the English brought Typica to the Caribbean, from there, they were sent to Central America, where they were widely dispersed.

Typica has very high quality potential at high altitudes in Central America. Unfortunately, it is highly susceptible to disease.

Anaerobic Natural

Coffee is picked and then sorted for defects. The cherry is fermented for five days inside a sealed, oxygen-free tank with only indigenous yeast. During this process, the temperature and ph are closely monitored. After being removed from the tanks, the coffee is sun-dried for 10 days and then finished in a mechanical dryer for 27 hours.

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