Volcán Azul Variety Test Experiment
Limited Edition of 100 boxes.
We are excited to introduce a tasting experience with a delightful selection of five unique coffee varieties from the Variety Garden at Volcán Azul in Costa Rica to explore the impact of variety genetics on coffee quality. Genetics play an instrumental role in coffee quality. Different coffee varieties have unique genetic blueprints that affect the development of volatile organic compounds and the levels and composition of sugars, acids, oils and other nutrients within in seeds, which dictate the aroma development. The included coffees in this box have all been cultivated in the same plantation and processed the same way to highlight the differences in genetics and how it affects quality.
The box contains 5 bags of 60g coffee with each variety undergone our signature Cold Washed Processing.
What’s in the box
60g - Cold Washed Gesha
60g - Cold Washed Mocha
60g - Cold Washed Ethiopian Landrace
60g - Cold Washed H1
60g - Cold Washed SL28
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on Dec 5th and ship following business day
- DHL Express within 1-3 days from Denmark for most countries
Cold Washed Gesha
A coffee bursting with distinct aromas of jasmine flower, elderflower cordial and peach, accompanied by a coating mouthfeel and lingering sweet aftertaste.Cold Washed Mocha
An intensively sweet cup packed with aromas of autumn honey, sweet cacao, cantaloupe and a refined balance between floral bitterness and floral sweetness.
Cold Washed Ethiopian Landrace
A dense and sweet coffee packed with aromas of mixed white flowers, sweet lemon and black tea, and a lingering sweet aftertaste.
Cold Washed H1
A clean cup with aromas of apricot, candied apple and spring honey, and a long, sweet and lingering aftertaste.
Cold Washed SL28
A sophisticated floral and fruity cup, with distinctive aromas of jasmine flower, blackcurrant and redcurrant accompanied by a wild complexity and a coating texture.
Tonik [1], mineral concentrate
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.Composition: Magnesium Chloride, Sodium Chloride, Calcium Chloride, Potassium Bicarbonate, Sodium Bicarbonate
Variety Test Experiment
Testing new coffee varieties is essential for a coffee farmer as it enables them to identify types that are better suited to their specific farm conditions, ensuring better yields and quality. Additionally, testing can reveal varieties with superior cup quality, meeting the evolving preferences of specialty coffee markets and increasing the farm's competitiveness and diversity their offerings. By experimenting with new options, farmers can diversify their portfolio, reducing the risks associated with monoculture and relying on a single variety, and ensuring the long-term sustainability and profitability of their plantation.
New varieties often come with the promise of improved traits, such as higher resistance to pests and diseases, greater tolerance to climate variability, and enhanced productivity, which can help secure the farmer's yield and income in the future. However, those varieties are often not tested in a diverse range of environments, which can pose significant risks because the performance of a variety is heavily influenced by local conditions. If a variety has not been tested under conditions similar to those on your farm, there is no guarantee that it will perform as expected. Therefore, without adequate testing, adopting a new variety could result in financial losses and compromised productivity, despite its promising traits, underlining the importance of rigorous testing before large-scale planting.
Volcán Azul.
Volcán Azul, managed by Alejo Castro Kahle, is situated on the fertile volcanic slopes of the Poás Volcano in Central Valley at altitudes ranging from 1400-1900 masl., complemented by a state-of-the-art mill. Alejo and his team are dedicated to maintaining and improving coffee quality, honouring their family’s long legacy of outstanding coffee for several generations.
Their willingness to innovate and develop has been essential to our collaborative efforts, which has seen us initiate a lot of experimentation on their farm for the coming years, which we are excited to share with all of you.
Cold Washed Process
The coffee cherries were subjected to an initial cold storage period of 48 hours at 10°C. This gentle chilling process preserves and intensifies the coffee’s aromas without inducing fermentation, thereby safeguarding its natural taste profile. Subsequently, the cherries were depulped and underwent thorough washing and drying at low temperatures in a pressurized, rotating tumble dryer. This meticulous drying procedure ensures uniformity, resulting in a clean and crisp final product.
Technical Data
Producer: Alejo Castro Kahle
Origin: Volcán Azul, Costa Rica
Altitude: 1500 - 1800masl
Varietal: Gesha, Mocha, Ethiopian Landrace, H1, SL28
Process: Cold Washed
Harvest: Jan 2024 - Feb 2024
PREPARE BREWING WATER
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their taste fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised or distilled water
Then give it a good shake to dissolve any remaining crystallized solids.
This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
BREWING GUIDE
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive within 3 weeks after roast date.
Our recipe is using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is four 50g circle pour every 40 seconds. Total brew time is approximately 3 minutes.
0:00 50g circle pour
0:40 50g circle pour
1:20 50g circle pour
2:00 50g circle pour
Please enjoy!!
