Costa Rica Volcan Azul

The Volcán Azul farm is a pioneer in sustainable agriculture and traceability of the coffee microlots.

The coffee from Volcán Azul farm, situated on the slopes of the Paos volcano in the Alajuela region, is grown in cool climate at an altitude of 1500 - 1700 meters in volcanic soils, that are rich in minerals. This gives the coffee beans pronounced delicious acidity, complex aroma profile and clear distinctive cup.

Volcán Azul farm is known for its experimental growing and fermentation techniques, used for growing coffee varieties such as Caturra, SL28, Gisha, which are processed via washed, natural or anaerobic processes.

As the first Central American country to fully establish a coffee industry, the history of coffee in Costa Rica is long and full of great economic significance. Coffee was planted in Costa Rica in the late 1700s but it was not until the 1820s that coffee became a major agricultural export for the country.

West Valley—known for its high percentage of Cup of Excellence winners—grows an abundance of both the Costa Rica–specific varieties, as well as some of the more “experimental” varieties as a result from the fact that coffee producers have become increasingly interested in using variety selection as another way to stand out in the competitive market. Valley has some of the most distinct weather patterns in the country, with well-defined wet and dry seasons where some of the best natural processed coffees in this region can be found.

Freshly harvested and sorted cherries are delivered to the mill and promptly depulped. After this, the coffee is placed directly onto raised beds for a few days and then transferred to a covered patio where it is turned regularly until the drying process is complete.

The Caturra is one of the most important coffee varieties grown in Costa Rica and throughout the whole Latin America. It is known for its compact coffee tree, ample harvests and excellent tasting profile, when grown with care.

Many of the coffees from Costa Rica, that were awarded the Cup of Excellence, come from farms that grow Caturra - often in a combination between traditional processing and experimental techniques, that extracts the maximum character from the beans.