Single Origin · West Valley, Costa Rica

Typica Warm Anaerobic Natural

Roasted at origin in Costa Rica

Poached pear · Plum · Maple syrup · Chocolate

An anaerobic natural Typica from Volcán Azul, combining ripe fruit, maple sweetness, chocolate and a full, creamy body.

Poached pear Plum Maple syrup Chocolate

From $27.00

Producer Alejo Kahle Castro

Process Anaerobic Natural

Variety Typica

Weight

250GRM

500GRM

1KG

Roasting Grade

Espresso Roast (Dark) (+$1)

Filter Roast (Medium)

Light Roast (+$1)

Full Bean / Grind

Full Bean

Grind (+$1)

Clear

Quantity Number of items

100% Costa RicanFarmed and roasted at origin

Fresh roast scheduleRoasted Monday, Wednesday and Friday

Worldwide shippingDelivered from Costa Rica

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Coffee at a glance

The essentials, without the jargon.

Everything that shapes the cup—producer, place, variety and process—presented in one clear view.

Producer Alejo Kahle Castro

Farm Volcán Azul

Region West Valley / Poás

Variety Typica

Altitude 1,500–1,600 m.a.s.l.

Process Anaerobic Natural

Harvest January–March

Cup score 88

Brew recommendations

Three reliable starting recipes.

Start here, then adjust grind or yield to your water, equipment and preferred intensity.

Clarity & bright sweetness

Pour-over

Dose: 15 g
Water: 250 g
Ratio: 1:16.7
Grind: Medium-fine
Temperature: 94 °C
Time: 2:45–3:15

Poached pear and plum with maple clarity and a smooth finish.

Concentrated sweetness

Espresso

Dose: 18 g
Water: 38 g out
Ratio: 1:2.1
Grind: Fine
Temperature: 93 °C
Time: 28–32 sec

Concentrated maple, chocolate and ripe stone-fruit character.

Round, easy sweetness

AeroPress

Dose: 16 g
Water: 240 g
Ratio: 1:15
Grind: Medium
Temperature: 92 °C
Time: 2:00

Round plum sweetness, soft chocolate and a creamy texture.

Producer & origin

Five generations beside Poás volcano

Alejo Kahle Castro produces this lot at Volcán Azul, on the edge of Poás volcano in Costa Rica’s West Valley. The farm combines a long-standing quality focus with the protection and expansion of tropical forest.

The region’s volcanic soils, defined seasons and high elevation support slow fruit development. In this Typica, those conditions meet anaerobic natural processing to create poached pear, plum, maple syrup and chocolate with a rich, creamy mouthfeel.

The process

Anaerobic fermentation with a natural finish

Fresh cherries ferment in oxygen-restricted tanks while time, temperature, acidity and sugar levels are monitored. The coffee is then dried as a natural with the fruit intact.

Slow drying and careful protection from overnight humidity help build fruit depth and sweetness while preserving the structure of the Typica variety.

Learn how coffee processing shapes flavour

Roasted at origin

Costa Rican coffee, shaped and roasted close to where it grew.

Roasting in Costa Rica keeps Nordico connected to producers, harvests and the landscapes behind each coffee. It turns origin from a marketing line into an operating reality.

Typica Warm Anaerobic Natural

The essentials, without the jargon.