Typica Warm Anaerobic Natural


Typica Warm Anaerobic Natural

Poached pear, Plum, Maple Syrup, Chocolate, Smooth

The farm Volcán Azul is located on the edge of the Poás volcano. For 5 generations, producers have been producing coffee with the aim of achieving excellence and the highest quality. The descendants of the founding families continue to acquire unconsumed tropical forest to protect and preserve the environment and to reduce air pollution and global warming. In this way, they contribute to a better future for future generations.

The West Valley is Costa Rica’s historic coffee region. Most of the coffees are shaded grown and on fertile clay soil. The landscape of the valley is structured by three volcanoes and a gentle tectonic depression. This privileged region on the Pacific coast has well-defined dry and rainy seasons.

Finca Volcán Azul has a track record in Cup of Excellence, they started in 2013 when they had their first COE winner. Since then, they have had several international winners.

We are using anaerobic tanks with a valve that lets the oxygen out and will be replaced with CO2. We can start this process with a Fully Washed, Yellow Honey, Red Honey and Natural process. Then we are developing different recipes by measuring time, temperature, ph or acidity of the mucilage and brix content of the mucilage inside the tank. Its important to say that we are not adding strange stuff to this process, we just want to develop or enhance flavors we naturally have in our coffee with the help of the autochthonous yeast from our farm. After this, the coffee is taken to the drying patio or raised beds, it will be stirred each day from 8am to 2pm.

At 2 pm we start covering the coffee with plastic, so we maintain it warm during the night and won’t gain humidity from the mist we normally have during the early morning. This process will take between 7 and 16 days depending if it was a Fully Washed, Yellow or Red Honey or a Natural and also on the weather.

This Typica has been processed in a natural anaerobic process, which has created an unusual, spectacular taste profile of poached pear, plum, maple syrup and chocolate. Rich and creamy in the mouth and a full body.

Region: West Valley/Poás
Cup Score: 88
Farm: Volcán Azul
Altitude: 1500-1600m
Variety: Typica
Harvest: January-March
Process: Anaerobic Natural
Acidity: High
Body: Full Body
Roast: Medium


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