BIRCHBACH - NANO SPECIALTY COFFEE ROASTERY

Cart - 0

Volcan Azul

Image of Volcan Azul
Image of Volcan Azul
Image of Volcan Azul

Sold Out

Details

THE STORY

There is a volcano with a warm, ancient taste, gentle as its fertile soil. 1650 meters of pureness, crisp and smooth with an eruption of honey and mandarin fragrance. The explosion has just begun.

THE PRODUCER

The Volcan Azul mill and farms have a rich history in coffee production. The Castro Jiménez family was one of the pioneering coffee producing families in Costa Rica at the end of the 19th century. Five generations later, the family still commits to producing distinctive coffees, while at the same time making large efforts towards nature preservation.

Today, the production process starts with the planting of the coffee trees on highly fertile volcanic soil above 1500 m.a.s.l. It continues with a meticulous process at the coffee mill and finally ends with a strict preparation of the export qualities.

Nowadays, the fourth and fifth generation of descendants of these visionary farmers want to enhance further the principles of quality inherited by the 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 they want to make to mankind, this is the new awareness they want to inherit to their future generations.

For the family, the conservation of natural resources is of prime value, which is why they are committed to protecting vast extensions of tropical rainforest in Costa Rica since the ‘80s. They have come to acquire over 1500 acres of rainforest for ecological preservation in areas where they grow their coffee as well as in the osa peninsula, a region in the south of Costa Rica known for holding 2.5% of the earth’s biodiversity, proud to know that their family is contributing to reducing the effects of global warming. This is the attitude towards the environment that they want to pass on to their children and future generations of their family.

Their long coffee tradition makes them strive for excellence in the entire process. It all begins with the selection of coffee varieties that can yield the quality they seek, followed by the utmost careful monitoring of their crops. Then, during the coffee harvest, they only select the coffee grains with the right level of ripeness to deliver the desired quality to pass onto their micro-coffee mill where they carefully control every detail of the process. By handling small batches that come exclusively from their plantations they are able to achieve a high degree of traceability for each one of the micro-lots they process. There are particular micro-climates where their plantations are located, partly due to the large extensions of rainforest they preserve, that contribute to making their coffee grains unique.

BIRCHBACH'S SELECTION

Their “Estate Coffee” comes in 3 different preparations:
1 – F.C.J. Volcan Azul "Gran Reserva"
2 – F.C.J. Volcan Azul "Tarrazú"
3 – Kahle Volcan Azul

BIRCHBACH’s Volcan Azul comes from the F.C.J. Volcan Azul "Gran Reserva", a limited selection of exclusive micro-batches with unique exotic qualities.

This preparation is limited to plantations located higher than 1500 m.a.s.l., belongs to the middle of the harvest and is carefully hand-picked when the cherries reach optimum ripeness.

After the measurement of the °bx (brix degrees / sugar content in the cherries) to know when to pick the cherries from the plant, the coffee is taken to the micro-mill inside the farm to depulp the cherries. With all the honey (mucilage) starts the sun-drying process in the drying "patio" were the humidity of the beans is taken from 75% from the plant to 10.5-11% of the parchment coffee that will be stored in the warehouse. This takes about 10 days. Then the parchment coffee rest at least one and a half month before the preparation for the export starts. In this stage the parchment is taken off and the green beans are sorted by density, size and colour.

ORIGIN
COSTA RICA, ALAJUELA

ELEVATION
1650 M.A.S.L.

VARIETAL
CATURRA

PROCESS
RED HONEY

HARVEST
MARCH 2017

PRODUCER
ALEJO CASTRO

PROFILE
CRISP & SMOOTH
HONEY & MANDARIN

IDEAL TO ENJOY AS ESPRESSO

Subscription

Your coffee, freshly roasted to order for you, every week / every other week / every month, straight to your door!
Choose your subscription frequency and craft it just the way you like it!

GO TO SUBSCRIPTION

NEXT