Volcan Azul: Gesha Anaerobic 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 Gesha comes from Volcan Azul’s Gran Reserva selection of coffees, composed of exclusive micro and nano lots with unique and exotic qualities. For this Gesha lot, cherries were collected at peak ripeness before being floated and washed to remove any imperfect fruit. The cherries were then placed in sealed containers and allowed to ferment anaerobically over the course of 6 days, until reaching a final pH of 3.4 and Brix (sugar content) of 16. They were then allowed to dry on raised beds for 6 days before being finished in a mechanical drier for 31 hours.