Costa Rica

Volcán Azul Red Honey Anaerobic Obata

Sweet apple cider is immediately evident in the cup, along with baking spice, strawberry and toffee in this red honey anaerobic Obata variety from Volcán Azul.

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

Sold out

Volcán Azul

Specs

Producer     Castro-Kahle Family

Farm             Volcán Azul

Region         Poás, West Valley

Varieties       Obata

Process         Red Honey Anaerobic

Altitude         1600 - 1650 masl

Story

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.

Obata

​​Obata is a cross between Timor Hybrid and Villa Sarchi, that was created in 2000 in Brazil. It is resistant to leaf rust, has high yields and good quality potential at high altitudes. Obata was brought to Costa Rica in 2014 and released for commercial use by Costa Rican Coffee Institute (ICAFE).

Red Honey Anaerobic

After picking and sorting, the coffee is. de-pulped and then 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.

You might also like