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Country: Costa RicaRegion: West ValleyFarm: Volcan AzulImporter: CondesaProducer: Alejo Khale CastroAltitude: 1400-1700 maslVariety: H3Process: Natural
Flavour Profile: Orange, Blackberry, Rum
IN THE CUP
Costa Rican coffee is very well know for its richness. Other than being grown in a high altitude, they plant their coffees on highly fertile volcanic soil. In the cup, it is rich like rum when it's warm. You can taste orange and blackberry as it cools down.
STORY BEHIND THE CUP
At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market. Descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors that continue with the tradition in Costa Rica.
The production process starts with the planting of the coffee trees on highly fertile volcanic soil above 1400 meters above sea level (SHB) in 3 different regions from Costa Rica. Nowadays, the descendants of Don Alejo C. and Don Wilhelm want to further enhance the principles of quality inherited by our founders by adding the value of conservancy of natural resources, through the acquisition of extensions of natural rainforest for its protection and conservation. These facts, not just words, are small actions taken by one family to reduce air contamination and global warming. This is the contribution we want to make to mankind; this is the new awareness we want our future generations to inherit. Today, the farm is managed by Alejo Khale Castro. His dedication to quality and innovative drive has seen Volcán Azul consistently placing in COE, picking up 2nd spot in 2017.
Hario V60 2 CupDose: 16g coffee | 240g Water at 90°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!