Coffee, West Valley Blend Volcancito (F.C.J Volcan Azul, Costa Rica)
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Produced by Alejo Castro.
More Crop Info
Costa Rica Volcancito is a blend of all of the honey processed micro-lots from Volcan Azul.
Country: Costa Rica
Region: Poás Volcano
Soil Type: Volcanic Soil
Process: Blend of Honey Processes
Temperature Range: 50°F-74°F (10°C-23.5°C)
Annual Rainfall: 28.3 in (179 mm)
The Alejo family initiate their harvesting process by selecting the ripe cherries from the center of the harvest. Then the coffee is taken to the wet mill, where the floaters are separated and mechanically remove all the mucilage from the parchment for a fully washed process. For their honey varietals, they leave all the mucilage in the parchment.
Next the wet parchment, with a moisture content of 55%, is taken to the patios to reduce moisture percentage to a range of 17% to 20%, which takes 4 to 6 days for a washed to reach this point and a couple more days for the honey.
The final step of the process is taking the coffee to the “guardiolas” to complete the final drying until the moisture content gets to 10.5%. Usually takes 2 days as it is dried for 10-12 hours per day for a slow and evenly drying.
About Volcan Azul
At the end 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.
More than a century has passed and today the fourth and fifth generations of descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors. They produce one of the best pure coffees of the world with its Brand “F.C.J. Volcan Azul” on the slopes of the Poás Volcano in Costa Rica.
Today, the production process starts with the planting of the coffee trees on highly fertile volcanic soil above 1200 meters above sea level (SHB). It continues with a meticulous process at the coffee mill and finally ends with a strict preparation of the export qualities, which are roasted to reach the final consumer.
Nowadays, the descendants of Don Alejo C. and Don Wilhelm want to enhance further 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 to inherit to our future generations.