Costa Rica Volcan Azul San Isidro
Costa Rica Volcan Azul San Isidro Fully Washed Filter Roast
What is Costa Rican coffee famous for? A combination of high altitudes, clean cups with crisp and brilliant acidity. Part of me always wants to have one “classic” and this San Isidro, washed is yet another great example of what coffee can be from a farm, region, and lastly country.
Farmer: Alejo Castro
Farm: Volcan Azul
Area: Alajuela, Costa Rica.
Established: 1850, 5th generation farm.
Altitude: 1540-1720 Meters above sea level
Varietal: San Isidro
Process: Fully washed
Recipe:60-70g a litre. Soft (or filtered) water will make this sweeter.
Roast: Light Filter
Aromatics: Fresh bakery-chocolaty | Body: Light | Acidity: Kiwi/Sweet Citrus|
Initially, this is chocolatey upfront with the promise of sweetness. As the liquor cools everything just sweetens up and that whole chocolaty frontend becomes fruity,like a ripe kiwi, sweet, and citrusy. The longer you leave the coffee the more the finish is pronounced dry citrus, like the finish of a good G&T. This is a good coffee to spend some time with and play with recipe. If you like sweet acidity in coffee, this should make you smile.
With harder water, you may get more cocoa and citrus. If this is the case, you can always ease off the grind. Extracting a little less from the coffee can make a big difference with some (light delicate) coffees.
Volcan Azul are exemplary producers. San Isidro is a varietal of Sarchimor decent (a hybrid of Villa Sarchi and Timor) developed in cooperation with Finca Volcán Azul in Costa Rica. It is named after the nearby town of San Isidro. This variety is high quality with good yielding, and disease resistance.