Lot name: Volcan Azul Yellow Honey Country of origin: Costa Rica Producer: Alejo Castro Khale Region: West Valley Location: Poas Volcano Variety: Geisha Altitude: 1500 to 1750 Tasting notes: Apricot, Red Apple, Nectarine, Honey, Dried Dates Introducing a carefully selected microlot coffee, suited to espresso brewing. Whether you’re a fan of Costa Rican coffee or simply looking to try something new, enjoy the fruity flavour notes of apricot, red apple, nectarine, honey, and dried dates. Impact - We are more than proud to continuously showcase the excellent work that Alejo at Volcan Azul produces. Volcan Azul owns the surrounding land, which is preserved rainforest aimed at promoting biodiversity right at the farm. Additionally, the team is deeply committed to environmental stewardship through securing another protected area of rainforest in the Osa Peninsula, a region known to contain 2.5% of the world’s total biodiversity. This commitment guarantees the ongoing protection of these unique ecosystems and the rich, diverse ecology of Costa Rica. Processing & Fermentation - Volcan Azul’s Yellow Honey Espresso undergoes a meticulous process where the coffee cherries are partially depulped, leaving some mucilage on the beans. They are then dried on raised beds in the sun until they reach 11% moisture. This method produces a lighter cup profile, with notable sweetness and fruity notes. The process begins long before drying, with coffee cherries diligently measured for sugar content (measured in brix) to ensure optimal ripeness at harvest. Once picked, a mechanical washer removes around 50% of the mucilage before drying. Beans are spread on raised beds and covered with noise to avoid moisture, reflecting Volcan Azul’s deep commitment to quality from seed to cup. Here’s how to brew Volcan Azul Yellow Honey Espresso 45g when using commercial espresso equipment. Domestic grinders may require an extraction time of up to 30 seconds for optimal results. How to brew: Coffee: 19.5g Extraction: 45g Time: 21 seconds Temperature: 94.5 degrees celsius Pro Tip: We recommend adding 10-15ml of hot water to the espresso for the best taste.
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