Motobean Roasters

Costa Rica Volcán Azul Double Fermentation Espresso Coffee

$25.00 AUD

~~$0.00 AUD~~ $25.00 AUD

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Size 250gm 1kg

How you want it whole beans ground - espresso ground - stovetop ground - aeropress ground - paper filter ground - plunger

Costa Rica Volcán Azul – Double Fermentation

A standout Costa Rican microlot from the legendary Volcán Azul estate — a farm built on more than 200 years of innovation, quality and environmental stewardship. This Double Fermentation Caturra is vibrant, complex and beautifully expressive, showcasing the precision and heritage behind one of Costa Rica’s most awarded coffee families.

Tasting Notes

Blood Orange, Cherry, Dark Chocolate, Dried Fig, Peach. A vibrant, fruit‑forward cup with citrus lift, stone‑fruit sweetness and a deep, chocolate‑fig richness. Clean, structured and beautifully balanced.

The Story Behind Volcán Azul

The Volcán Azul legacy began in the early 1800s, when Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico shared one ambition: to produce the best coffee in the world. Their descendants continue that mission today, farming high‑altitude volcanic soils (1400–1700 masl) and protecting large areas of rainforest to preserve biodiversity and reduce environmental impact.

Under the leadership of Alejo Kahle Castro, Volcán Azul has become one of Costa Rica’s most celebrated farms — consistently placing in the Cup of Excellence, including a 2nd place finish in 2017 and multiple top‑ranking lots in 2020 and 2021.

How This Coffee Is Grown & Harvested

Quality at Volcán Azul starts long before harvest. Trees are planted in fertile volcanic soil, carefully managed for nutrient health, disease resistance and long‑term sustainability. Cherries are picked only at peak ripeness, guided by brix measurements — often reaching 22–30 brix for maximum flavour development.

Double Fermentation Process

This meticulous process brings clarity, sweetness and structure to the cup:

Cherries are washed and undergo a short initial fermentation in cherry.
They’re then pulped using a controlled centrifuge system that removes underripe or over‑dried cherries.
Beans are fully washed and moved to raised beds or patios.
Drying happens slowly over 6–10 days, with daily turning and overnight protection to maintain warmth and prevent moisture gain.
Final drying is completed using low‑temperature mechanical dryers, allowing humidity to move gradually from the centre of the bean.

The result is a clean, fruit‑forward profile with exceptional balance and depth.

Why We Love It

This lot is a perfect example of Costa Rican craftsmanship — precise, thoughtful and deeply rooted in heritage. It’s a coffee that rewards both filter and espresso drinkers with clarity, sweetness and a refined fruit character.