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KIYALO – Citrus fruit flavours with notes of orchard fruits and floral teas
- Variety: JAVA
- Altitude: 1500 mamsl
- Region: West valley, Costa Rica
- Producer: Alejo Castro
- Farm: Volcan Azul
- Process: Anaerobic Natural
- Notes: Blood Orange, Truffle, Red Plum
Volcan Azul
Volcan Azul, owned by Alejo Castro, is a distinguishedcoffee farm located in the highlands of Costa Rica.Alejo, whose family has a long tradition in coffee cultivation, has dedicated himself to elevating the farm'squality and environmental responsibility. Under his management, Volcan Azul has become renowned for its meticulous approach to coffee production, including advanced drying and processing methods, as well as the cultivation of unique coffee varieties.
The history of Volcan Azul and Alejo’s family is deeply intertwined with the development of Costa Rica’s coffee industry. The family’s journey began in the early 19th century with Alejo Castro Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico after acquiring land in the fertile highlands of Costa Rica. Today this place is referred to as Hacienda Colima, a farm still owned and operated by Alejo. Alejo has continued the family tradition of excellence incoffee cultivation by modernizing practices while honoring the rich heritage of his ancestors. Through theuse of advanced techniques such as meticulous soil management and innovative processing methods, the farm has set a benchmark in the industry.
JAVA Variety
Java coffee, originally from Ethiopia, was developed in Cameroon and later planted across Central America. Related to the Abyssinia variety, itis often classified as a Typica coffee but is actually an Ethiopian landrace. Java is known for its upright “Christmas tree” shape, elongatedfruits, and bronze-tipped seeds. It shows resistance to Coffee Berry Disease(CBD) and can recover from Coffee Leaf Rust, requiring minimalinputs. Valued for its refined acidity, soft sweetness, and delicate flavornotes, Java produces consistently high-quality cups when grown at highaltitude and cared for meticulously, making it a favorite among specialtycoffee growers.
Processing Details
For this anaerobic natural processed gesha, the processbegins with picking the cherries at their optimal stage, which are then washed at the mill and sorted to remove floaters. The beans are transported to shaded fermentation tanks located in the forest, where Alejo introduces natural yeasts cultivated on the farm. During fermentation, various factors such as temperature, pressure, pH levels, and brix (sugar content) are closely monitored. This meticulous control ensures the final pH level of the lot is 3.29, and the final brix level is 17.
Coffee can be dried through various methods such as patio drying, raised beds, and mechanical dryers. The chosen drying technique greatly influences the structure, density, and longevity of the final product. At Volcan Azul, patio drying and mechanical dryers are used for larger lots, while raised beds are primarily employed for micro-lots. Notably, patiodrying takes place at 1500 meters above sea level, where cooler temperatures slow the process, allowing the beans' aromas to fully develop.