The best lots from the best farm in Costa Rica!
Categories : News
Alejo Castro is for me the best producer in Costa Rica and one of the best in the world. Indeed, it perfectly combines excellence and the development of its production in a permanent search for sustainability. With this exceptional box, he shows us his virtuosity in the way he carries out his processes on his nanolots, produced in tiny quantities. Find the interview with Alejo at the end of this news.
Geisha Natural Anaerobic
In Volcan Azul, the first Geicha trees were planted in 2012 and harvested for the first time in 2016. Several Cup of Excellence won, the Danish Brewers Cup won and various participations in the Barista World Championships later, Alejo Castro is experimenting this year with special fermentations to explore the confines of its Geicha.
Fermentation in cherries, in cans under C02 and with the slurry of SL28, maximum controlled temperature 15 °, for 5 days, without any other additions. Drying on bed from 8 am to 2 am. Covered at night to maintain temperature and protect it from morning dews, for 15 days.
Flavors of flowers and exotic fruits. In the mouth, a silky body, citric and elegant acidity, notes of mango, passion fruit. A long, subtle and floral finish. Geisha Natural Anaerobic Fuerte Fermentation in cherries, in cans under C02 for 48 hours, controlled temperature max 30 °. Drying on bed from 8 am to 2 am. Covered at night to maintain temperature and protect it from morning dews, for 15 days. Tasting: A chocolatey, sweet nose and aromas of black olives. In the mouth, a velvety body, candied exotic fruits, plum, dark chocolate, and fermentation notes give it power and depth. A greedy, fruity and sweet finish.
SL 28 Natural Anaerobic
The SL 28 are a selection of Bourbon varieties made by the Scott Lab in Kenya in the 1930s. They were introduced at Volcan Azul in 2012 and give us great sensations every year. Presented for the first time this year at the Cup Of Excellence, the SLs won a nice 4th place.
Fermentation in cherries, in cans under C02 and with the slurry of SL28, maximum controlled temperature 15 °, for 5 days, without any other additions. Drying on bed from 8 am to 2 am. Covered at night to maintain temperature and protect it from morning dew, for 11 days. Finish drying 8 hours in a mechanical dryer. Tasting: A nose of white flowers and blackcurrant, very fine and sharp. On the palate, a silky and juicy body, small black fruits in jam supported by a bright acidity. A pure, fruity and luminous finish.
Bourbon Pointu Natural (Laurina)
Variety discovered on the Bourbon Island, now Reunion Island, which is said to be a hybridization of different Typica plants imported from Yemen. The term sharp comes from the shape of the grain which is fine and sharp. Latin Americans call it Laurina because the grain also resembles a bay leaf. It is the least caffeinated variety of Arabica, with a caffeine content of 60 to 80% lower. Introduced on the farm in 2015.
After rigorous sorting, the cherries are put to dry on micro ventilated African beds, from 8 am to 2 am. Covered at night to maintain temperature and protect it from morning dew, for 24 days.
Notes of mango and pineapple on the nose. On the palate, a fine and silky body, notes of cherry, cola, fresh almond in a vibrant and tangy nectar like an English candy. A fruity and tangy finish, and a floral dimension that gives it height.