VOLCAN AZUL, Costa Rica (Yellow Honey) Specialty Coffee
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| Origine | Costa Rica |
| Regiune | Central Valley, Alajuela |
| Fermă | FCJ Volcan Azul |
| Producător | Alejo Castro Kahle |
| Fermentare | Yellow Honey |
| Altitudine | 1650m |
| Profil de prăjire | [] |
| Perioadă de odihnă | Filter 7 days | Espresso 14 days |
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At the beginning of the 19th century, when coffee production was in its infancy in America, unknowingly, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico, shared the same dream: "To produce the best coffee in the world" to satisfy the new European market of demanding gourmets.
Today, the descendants of these visionary farmers still produce coffee according to the same ideals of excellence and superior quality that inspired their ancestors and continue the tradition in Costa Rica.
The production process begins with the planting of coffee trees on extremely fertile volcanic soil, over 1400 meters above sea level (SHB), in 3 different regions of Costa Rica.
Today, the descendants of Don Alejo C. and Don Wilhelm want to further improve the quality principles inherited from our founders, adding value to the conservation of natural resources, by purchasing extensions of natural rainforest for its protection and conservation. These deeds, not just words, are small actions taken by a single family to reduce air pollution and global warming.
Yellow Honey Fermentation
The relatively recent emergence of a processing style known as honey has become prominent throughout the coffee-producing countries of Central America, perhaps most notably in Costa Rica. This process preserves some of the desirable characteristics of a fully naturally fermented coffee (strong body, fruity sweetness with low acidity, deep chocolate notes), while significantly speeding up the drying process and reducing some of the risks of spoilage, mold, and other defects that can occur with a fully intact coffee cherry on the terraces or drying tables.
The most obvious benefit of the Honey process over strict naturals is the speed and efficiency of the drying process, as well as the various flavor characteristics that can emerge through fermentation and exposure. On the other hand, exposed fruit material poses a greater risk to producers, as it requires more work in the drying process to prevent the development of impurities. These coffees will also often have an uneven or inconsistent appearance in their green forms, which can be off-putting to roasters who are accustomed to the more uniform cleanliness of a washed coffee.
