Epoch 3- Marselessa

Alejo Castro is a fifth-generation coffee producer, proudly carrying the torch of a family lineage dedicated to producing high-quality coffee. His estate, the Volcan Azul farm, located in the West Valley region of Costa Rica, is the birthplace of this exceptional coffee. There, coffee cherries are dried naturally under the Costa Rican sun, a process that gives each bean intense fruit notes.

The natural process, also known as the dry process, is a fundamental part of coffee production in Costa Rica. This is one of the reasons why Volcan Azul coffees are so popular. On the farm, the fruits are carefully picked at their optimal point of ripeness. They are then spread out on a raised bed to dry in the sun. This drying process lasts nine days, allowing the coffee to slowly lose its moisture while developing its unique flavor profile.

After this initial sun-drying period, the coffee undergoes another crucial step: mechanical drying in Guardiolas for 24 hours. This step ensures uniform drying and further stabilizes the coffee beans. Thus, the vibrant acidity of the coffee is perfectly balanced by sweet notes, creating a cup of coffee of unparalleled silky smoothness.

The Unique Flavors of Alejo Castro

When you enjoy a cup of Alejo Castro coffee, you discover a world of captivating flavors. Its soft body and lively acidity, marked by notes of red fruits, offer an exceptional sensory experience. You can savor lively notes of blackcurrant and strawberries, perfectly balanced by a delicate touch of white chocolate.

Origin: Costa Rica
Region: Volcan Azul
MASL: 1400-1600 MASL
Variety: Obata
Process: Natural
Tasting Notes: Yellow Acidity, Starfruit, Apricot, Stewed Berries, Green Grape, Sweet and Winey