Costa Rica Volcan Azul Double Fermentation

Produced by Alejo Castro, a fifth-generation descendant of renowned coffee pioneers, at Volcan Azul farm in Costa Rica. The coffee is the Caturra variety, a mutation of Bourbon with over 50 years of planting history at the farm. It undergoes a unique double fermentation natural process: cherries are first placed in an open tank for 2 days, pre-dried to 25–30% moisture, then returned to an open tank for a second fermentation. The fertile volcanic soil and meticulous processing have contributed to a history of award-winning coffees.