Costa Rica | Alejo Castro Kahle | Finca Volcan Azul

About Finca Volcan Azul
In the mid-19th century, as coffee cultivation took root in the Americas, two visionary entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico, unknowingly shared a singular ambition: to produce the world's finest coffee for Europe's discerning gourmet market.

Over a century later, the fourth and fifth generations of their descendants continue this legacy. On the slopes of Costa Rica's Poás Volcano, they cultivate the acclaimed "F.C.J. Volcan Azul" — a pure coffee renowned for its excellence and top quality, upholding the very ideals that inspired their ancestors.

Their meticulous process begins with planting coffee trees in highly fertile volcanic soil, over 1400 meters above sea level (SHB). This is followed by careful processing at the coffee mill and rigorous preparation of export-quality beans, which are then roasted for consumers.

Today, the descendants of Don Alejo C. and Don Wilhelm are taking their commitment to quality a step further. They're actively conserving natural resources by acquiring and protecting natural rainforest extensions. These aren't just words; they're tangible actions by one family dedicated to reducing air contamination and global warming – a vital contribution they hope to instill in future generations.

Processing method for this coffee:
The process starts happening when cherries are still on the tree. By constantly measuring the Brix, Alejo and his team seek to identify the ideal moment when to pick the coffee. Once that is defined, picking happens and cherries are brought to the wet mill where floaters are separated and cherries are cleaned with water prior to going into the fermentation tanks where Brix, PH, and temperature are constantly measured to make sure the process is taking place as wished. The in sealed tanks for about 7 days at an average temperature of 15 degrees Celsius.

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Customs charges
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