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VOLCAN AZUL

About the Farm and Farmer

Alejo Castro is the fifth generation descendant of renowned coffee pioneers Alejo C. Jimenez and Wilhelm Kahle. Alejo's ancestors planted some of the first specialty coffee plantations in the early 1900s with the aim to produce the best coffee in the world. With over 200 years of family tradition in trading specialty coffee, Alejo's mission for the farm has been exclusively focused on improving coffee quality while making a positive impact on the environment. The highly fertile volcanic soil combined with the mill's impeccable processing methods have produced a history of award-winning coffees in Costa Rica.

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Notes from the importer (Apex Coffee)

For me, the most rewarding part of sourcing coffee is the relationships that are made with folks throughout the supply chain.  I first met the owner of Volcan Azul, Alejo Castro, in 2018 when I first visited his farm.  In coffee, there are these 'wow' moments you experience from time to time and this first visit to see his farm and taste his coffee was one of those moments.  His quest for excellence in the coffee that he produces is never-ending and it makes representing his coffees to our Canadian clients an absolute joy.

 

This particular Geisha lot was specially prepared using a cool temperature natural processing method.  After the coffees are picked, they are rinsed and placed inside of sealed tanks and kept in a shaded area of the farm where the temperature of the tanks never exceeds 15 degrees Celsius.  This slower method of fermenting causes increased complexity in flavour without introducing wild and non-traditional coffee type flavours that sometimes occur with less controlled fermentation processes.  Long story short, this is a delicious coffee with interesting red berry, floral & tropical fruit notes as top notes on a base of dark chocolate.  As the Costa Ricans say, Pura Vida!

                                                                                                                                                                                              -Jeff Fleming                                                                                                       @apex_coffee

About Geisha (Gesha)

"Geisha seeds were brought from the Gesha region in Ethiopia to the Catie institute in Costa Rica. Here we didn ́t take advantage of having this because the model was having big centralized mills with bigger volume and good homogenous quality. So the seeds were taken to Panamá where they became famous. In the 2000 ́s we started to go back to the model of single estate micromills so we started to plant these types of varieties. The first Geisha I planted was in 2012, I didn't know much about the tree but I was always curious about having new varieties. I had the first Geisha harvest in 2016 and got impressed by its quality. That year it was taken to the World Barista Championship in Dublin. The next year we won the presidential award in the Cup of Excellence for having a 90+ score. So in 2017 we started to plant it on a bigger scale so we are starting to have again new production of Geisha."                             

Cool Anaerobic Natural Processing

This coffee was farmed by Alejo, Imported by my friend Jeff at APEX Coffee in Calgary, AB and then roasted by us at the Forks in Winnipeg, MB Canada. 

From the West Valley, Costa Rica comes this very elegant coffee.  Grown between 1300 - 1600 MASL this Geisha coffee was Naturaly Cool Anaerobically Fermented for 7 days in tanks **See below for details on process** then dried for 14 days on patios making sure the coffee is tended to for 6 hours a day 8am - 2pm then covered for the night until they achieve a moisture content of around 11.5%

***"With natural anaerobic, we only wash the cherries and separate floaters before taking them inside the anaerobic tanks with a valve that lets the oxygen out and will be replaced with CO2. Then we measure time, temperature, ph (acidity) and brix content of the mucilage inside the tank. This is a FOREST SHADE ANAEROBIC so we have an average of 15C inside the tanks. After 7 days inside the tanks, the coffee was taken to the drying patio, in this case for 14 days when we had the final desired humidity. We stir the beans each day from 8am to 2pm. At 2 pm we start covering the coffee with plastic, so we maintain it warm during the night and won ́t gain humidity from the mist we normally have during the early morning."  _AC

Product cost Transparency

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NOTE***The above cost breakdown does not include our costs of actually running our business such as rent, labour, utilities, marketing, taxes, loan intrest, internet and customer facing labour.

Roasting Profile

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Drink Preperation