Volcan Azul - Geisha Anaerobic Natural

In the cup

In the cup we get a juicy stewed strawberry and a cacao nib sweetness that reminds us of strawberry fondue. We get an orange, citrus acidity and a dried fig, jammy finish. This coffee has a medium body and a medium strawberry finish.

About The Producer

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 has produced a history of award - winning coffees in Costa Rica.

Processing

For this anaerobic natural-processed Geisha, the process begins with picking the cherries at their optimal stage, which are then washed at the mill and sorted to remove floaters. The beans are transported to shaded fermentation tanks located in the forest, where Alejo introduces natural yeasts cultivated on the farm. During fermentation, various factors such as temperature, pressure, pH levels, and brix (sugar content) are closely monitored. This meticulous control ensures the final pH level of the lot is 3.29, and the final brix level is 17. At Volcan Azul, patio drying and mechanical dryers are generally utilized for larger batches, while raised beds are primarily reserved for micro-lots. Notably, patio drying occurs at an elevation of 1,500 meters above sea level, where the cooler temperatures slow the process, allowing the beans' aromas to fully develop. In 2021, Volcan Azul made a substantial investment in their drying infrastructure, doubling the size of their drying patio and adding two new mechanical dryers. For this particular lot, the coffee beans were dried under the sun on patios for 12 days until they reached a humidity level of 11.7%. With regards to the natural anaerobic processing, this Geisha lot underwent a precise fermentation process of 4 days in closed tanks at a temperature of 23.9°C, achieving a final brix level of 17.

Variety

This variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the "Best of Panama" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas.

Transparency

Imported

Apex

We Paid

30.14USD/KG

Roasted Costs

34.34USD/KG