Tropical Bomb 2.0 - Costa Rica

A Double Fermentation gem coming out of the well known coffee producers in Costa Rica, "Volcan Azul".

Alejo Castro Kahle is a descendant of coffee pioneers in Costa Rica. He is committed to honoring the legacy of his ancestors through the continued pursuit of their aim, producing excellent coffees and making the family's name known for it worldwide.
To ensure consistent quality and make way for improvement every year, he is involved in every step of production, from the establishment of the coffee plants, cherry harvest, fermentation and drying, until dry milling and loading the greens into containers for export.
With 200 years of family heritage & knowledge in coffee, Alejo is vocal about soil health as the cornerstone of cultivating coffee trees that yield cherries with well-developed beans having the potential for complex flavors. He implements only processing innovations that preserve the integrity of variety while highlighting its most desirable attributes and reflecting its provenance.

Volcan Azul is the flagship estate of the Castro Kahle family. It spans 300 hectares on the slopes of the Poas Volcano, of which 60 hectares are planted, and 200 hectares are dedicated to conservation. There are 40+ varieties grown on the farm, of which Geisha, Typica, SL 28, Caturra, raising San Isidro to be of the winners roster at the Cup Of Excellence during the years.

The Caturra variety is known for its bright aromatics & smooth aftertaste with a very balanced cup profile without having too much acidity. Although, this variety was introduced in Guatemala in the 1940s, and then moved to Costa Rica, Honduras, and Panama through the port of Guatemala. It was discovered in Brazil in mid 1915, in the state of Minas Gerais. It was commonly known as the economically available variety, spread over through out Central America. Here it is, the end of last season's vacuum bricks from Volcan Azul Costa Rica.

The fermentation of this crop is a bit complex and innovative. It was done in 2 steps - which is very unusual. First, on drying patios where they fermented the cherries to a controlled and desirable level, and after de-pulping the beans, another fermentation was done in small silos above the tumble driers. These two fermentation processes increased the fragrance of the coffee and incorporated an increased balance of aroma and taste without the overpowering fermented flavor profile. 

The cupping profile of this coffee is straightforward, a fruit punch that reminded us to our beloved "Topical Bomb" crop we introduced last year. Highlighting some tropical fruits with a stronger dark grape profile this time, with hints of strawberries, cherries, and cacao in the background. The acidity in the profile is well rounded rather than overpowering, carrying some sweetness to it as well. Yielding a very enjoyable and aromatic morning cup of coffee. 

Crop Information:

• Origin: Costa Rica, Volcan Azul
• Variety: Caturra
• Processing Method: Double Fermentation
• Aroma: Dark Grape, Cherries, Strawberry, Tropical Fruits 
• Flavor: Grape, Tropical Fruit Punch, Cherries, Hint of Cacao
• Acidity: Medium
• Roast Level: Light Medium
• Cupping Score: 88 points 

Recommended Brew Recipes:

• Filter (V60):
• Ratio: 1:15.5 (Coffee:Water)
• Dose: 19g
• Water: 295ml (g) 
• Total Brew Time: 2:30 - 2:45 Minutes
• Grind Size: Medium Corse
• Water Temp: 90 degrees
• Method: 4 Pours total (including bloom)
  • Bloom: Add 55g of water and wait for 35 seconds before second pour.
  • Second pour: At 35 Sec, add up to 120g (Spiral Pour).
  • Third Pour: At 1:10 min, add water up to 220g (Slow Spiral). 
  • Fourth Pour: Before bed dries, add up to 295g (Center Pour).
  • After you finish Pouring, swirl the dripper gently once or twice to settle the bed.
  • When the extraction is done, pour & enjoy!