Origin
Sourced from the fertile volcanic soils of Volcán Azul, these beans thrive in the high mountain air where volcanic minerals and ideal conditions create a coffee experience unlike any other.
Pioneers Alejo C. Jiménez and Wilhelm Kahle dreamed of producing the finest coffee in the world to delight the European gourmet market. Their descendants carry on that dream into the present, blending heritage with innovation, and putting quality and sustainability at the core of everything they do. The farm is committed to the conservation of natural resources, including the acquisition of rainforest areas for protection and conservation, adding a new chapter of awareness and commitment to sustainability to their rich legacy.
The farm is now managed by Alejo Khale Castro, whose dedication has made Volcán Azul a consistent performer in the Cup of Excellence.
Bergamot - Blood Orange - Dark Chocolate - Glazed Cherry
Varietals: Geisha
Altitude: 1400-1700 MASL
Process: Red Honey
Brew GuideS
Espresso
Dosage
22g
Output
40g
Brew Time
26-28s
- Grind 22 grams of coffee using a fine grind size.
- Place the ground coffee into a portafilter and tamp.
- Tare your scale to zero with your empty cup.
- Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.
- For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.
Filter: Pour Over (V60)
Dosage
15g
Output
250mL
Brew Time
2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.