At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market. Descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors that continue with the tradition in Costa Rica. The production process starts with the planting of the coffee trees on highly fertile volcanic soil above 1400 meters above sea level (SHB) in 3 different regions from Costa Rica. Nowadays, the descendants of Don Alejo C. and Don Wilhelm want to further enhance the principles of quality inherited by our founders by adding the value of conservancy of natural resources, through the acquisition of extensions of natural rainforest for its protection and conservation. These facts, not just words, are small actions taken by one family to reduce air contamination and global warming. This is the contribution we want to make to mankind, this is the new awareness we want our future generations to inherit. Today, the farm is managed by Alejo Khale Castro. His dedication to quality and innovative drive has seen Volcán Azul consistently placing in COE.

Farm Process: Anaerobic Natural
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 flavours 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 doesn’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 on the weather.