Costa Rica - Volcan Azul
The rich stone fruit notes of Volcan Azul coffee are a perfect morning starter for anybody fond of remarkable filter coffee, with intense aroma and fruity flavours. The Volcan Azul estate is located in Alajuela region, typical for altitudes ranging from 100 to 2600 meters. The estate in 1200-1600 masl, which gives the coffee red berries like fruity notes to red fruits brow sugar sweetness and flavours.
The most common varieties for this region are Caturra and Catuai, which is the blend that Bean Bros now brings on to your shelves, to enjoy one of the most tasteful cups of coffee you've ever had. The Volcan Azul blend is specific for its intense honey aroma and fruity flavours.
This coffee is perfect for mild coffee drinks like filter coffee or french press, or even a cold brew for warm summer days. The sweetness and fruity taste of Costa Rican coffee will vivify your morning coffee ritual. It creates a perfect balance of intense fruity flavour with a sweet aftertaste.
Costa Rican Filter coffee from the Vulcan Azul region in Costa Rica.
Process Station: Volcan Azul
Producer: Alejo Castro
Varietal: Caturra and Catuai.
Growing Altitude: 1600 meter
Processing Method: Yellow Honey
Flavour Notes: Red Berries, Brown Sugar, Red apply like acidity
Roast Profile: Medium. Balanced flavor profile creating a rich and sweet characte that goes well for filter or espresso brewing.
Costa Rican coffee, believed to be one of the best-tasting coffee flavours in the world, is famous for its light acidity, the result of higher altitudes of coffee plantations. Freshness is the key when tasting Costa Rican coffees, that's why with Bean Bros you can get a fresh batch right after the harvest time which for Costa Rican beans is between December to February.
The round body and light, bright acidity make Costa Rican coffee such a rare, but nonetheless a popular choice. With its delightful intense aroma of brown- sugar, Costa Rican coffee is typical in citric flavours, with notes of tropical fruits, apricots or melon.
The typical processing method for Costa Rica is washed. This method avoids spoilage, common with natural processing, and produces very clean flavour with a lighter body and mild texture. After washing, the beans are typically drum dried, resulting with this coffee variety having inferior flavours, which makes the Costa Rican coffee so invaluable on the market.
AeroPress (inverted; also for cold brew)
- 15g of grounded coffee for 240 ml of water
- pour 45g of water to bloom the coffee
- stir 4 times and let rest for 30 secs
- pour the rest of the water and steep to 1 min
- stir 4 times to 1.10
- (for cold brew let rest for 12-24 hours)
- slow press - total brewing time is ~1.40 - 1.50 for regular AeroPress