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Last year, we made a point to reconnect with Alejo Castro, whom we met nearly a decade before while visiting Costa Rica. Sometimes relationships wait for the right moment, and this was the right time for re-visiting Volcan Azul.visiting Costa Rica. Sometimes relationships wait for the right moment, and this was the right time for re-visiting Volcan Azul.
As our focus turned sharply towards innovative fermentation methods and unique varieties, so has Alejo's. We walked his farm as he told us about his family's long history in coffee; which began in Mexico, before guerrillas drove them to Tanzania. After building a farm half a world away, the end of WWIl again caused them to relocate to Costa Rica, where Alejo has shouldered the responsibility to carry on this rich legacy. Our favorite coffees included the H1 variety, also known as Centroamericano - a cross that includes Sudan Rume. Sudan Rume possesses a rare immunity to coffee rust. This resilience makes Sudan Rume a sought-after choice for crosses, enabling a blend of its resistance with higher yields. This resilience was emblematic of the generations of innovation Alejo represents.
We taste notes of Orange, Lime, and Cacao nib
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.38
Extraction: 20.20%We recommend a continuous pour. This coffee can choke up, but try to keep below three minutes.
For a natural processed coffee, well-dialed cups of San Joaquin are quite chocolatey. And much like our other El Salvador offerings, this coffee is very sweet and has a nice creamy texture. You can expect a lot of candy bar flavors like milk chocolate, caramel, and vanilla. There’s also an underlying red fruit characteristic that adds complexity to the cup. Pay special attention to subtle notes of cherry and red apple when dialing. On the finish, you’ll find some cola, maple syrup, and pecan-like notes.
A well-dialed cup of Esperanza Kenya will present with a lot of fresh fruit-like sweetness similar to peach juice, clementines, and ripe strawberries. Compared to most naturally processed coffees, there is also a unique pop of citrus acidity that reminded me of lime. This fruit characteristic is paired with a lot of candy bar flavors like milk chocolate and nougat mousse, making the overall cup profile one of fruit and chocolate notes working very pleasantly together with a creamy, relatively heavy body. On the aftertaste, you should get some subtle florals and a lot of chocolate bar.
