Volcan Azul: Caturra Natural

We first met Alejo Castro of Volcan Azul in 2018 during a sourcing trip in Costa Rica. With 200 years of coffee growing heritage in the Castro family, Alejo’s production and processing at Volcan Azul is masterful in execution. This particular lot of Caturra Natural comes from Volcan Azul’s Gran Reserva selection of coffees, composed of exclusive micro and nano lots with unique and exotic qualities. For this Caturra lot, cherries were collected at peak ripeness before being floated and washed to remove any imperfect fruit. The cherries were then moved to raised drying beds where they were allowed to dry for 20 to 30 days. During this process, cherries are picked through and rotated by hand to ensure even and proper drying. This meticulous approach ensures a balanced representation of processing, variety, and terroir in the final cup.