This is one of three coffees we received this season from Finca Volcán Azul – all three are different varietals and showcase different processing methods. We started with the San Isidro back in August, and this week we’re on to the second, Marsellesa.
We believe this unique approach to varietals and processing highlights farmer Alejo Castro’s open-minded and diverse approach to his farm. His family have grown coffee in this region for well over 100 years and he has been keen to expand and grow the capacity of the farm as well as the quality of its output.
The varietal Marsellesa is a hybrid designed to flourish in Costa Rica and also presents a resistance to many diseases that blight coffees growing in this region.
This is also a red honey processed coffee, which means during processing at origin around 80-90% of the mucilage remains on the bean. The beans are then dried on raised beds in overcast or shaded conditions, and raked on the first morning and then only once or twice in the afternoon.
You can also listen to an interview with Alejo Castro in this episode of the podcast from April Coffee Roasters in Denmark:
About the varietals in Finca Volcán Azul
Marsellesa was developed through a hybrid of Sarchimor and Caturra. It’s highly valued for its high quality in the cup and resistance to leaf rust (thanks to its Sarchimor heritage)
Since the mid-2000s there has been an increasing focus on the establishment of micro-mills in Costa Rica to increase their production of traceable, high quality lots of coffee.