Costa Rica Volcan Azul H1 Anearobic Natural One Roast
Costa Rica Volcan Azul Anearobic
Have we got a wild one here? One of the fabulous things about coffee in vacuum bricks is that we are able to keep on bringing you fantastic, fresh coffees all year long. This Costa Rica Volcan Azul H1 is from the last harvest, and a coffee that can be so many things. I don’t know about you, but I like to think about coffee as an ingredient. This coffee is like the speciality coffee equivalent of a Swiss Army Knife. It is so adaptable and delicious across the board.
I hope you are half as keen on Volcan Azul (as I am) and the ethos that comes with 5 generations and 150 years of producing coffee.
Farm Stats
(Top Trumps if you prefer)
Farmer: Alejo Castro
Farm; Volcan Azul
Area: Alajuela, Costa Rica.
Established: 1850, 5th generation farm.
Hectares: 55
Altitude: 1540-1720 Meters above sea level
Varietal: H1 (Timor Hybrid x Villa Sarchi F1 hybrid) crossed with Rume Sudan Ethiopian Landrace Varietal.
Process: Anearobic Natural
Roast: One Roast
Cup Potential 🥣
Aromatics: Wild chocolate. | Body: Medium-creamy | Acidity: Both Citric and Sweet |
Dark chocolate, white sugars and hints of sours open this wild one. Creamy, wild-ripeness (like a natural wine made with chocolate). As the coffee cools, this is comparable on one level to a boozy chocolate brownie and on another, there is a wild acidity that you (like me) may love.
Filter Recipe: I have been enjoying this in a cupping bowl (most like cafetiere) 65g/ Litre
Espresso Potential.
Recipe: 17-19g of coffee into 34-38g of espresso liquid for milk-based drinks. 94C and above There is so much soluble that I didn’t want for more. 27-33 seconds
9oz Milk-based drink: Super-High Quality Dark Chocolate, sweet.
6oz Milk-based drink: Malty, Wild Dark chocolate, creamy.
Espresso: 16-20g into 40-60g 30-35 seconds
We have spent some time brewing this in espresso and it can have such great body and balance. One of the problems, when we compare ratios and water retention and “all of that stuff” it is easy to lose track of what is important. Unusually for me, I particularly enjoyed this with a big dose (19g) into 37g out. This made the coffee syrupy with a great balance of citrus and dark chocolate.
If you fancy sharing your brews with us, there is always JG Instagram