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Costa Rica

Finca Volcán Azul

Marsellesa

Flavours of raspberry, poached pear, rose water
Body     Acidity

Roasted omni for filter and espresso

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:

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].

Producer

Alejo Castro

Country

Costa Rica

Region

Tarrazú

Altitude

1500-1700m above sea level

Varietals

Marsellesa

Process

Honey

Harvested

January 2018

Body

Medium

Acidity

Vibrant

Roast style

Omniroast

Map showing location of Costa Rica Finca Volcán Azul Marsellesa

Varietals

Marsellesa varietal

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)

The location

Coffee from Costa Rica

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.


The Tarrazú region of Costa Rica

The area generally considered to produce the highest grade coffee in Costa Rica. Farmers from other regions are known to market their coffee as ‘Tarrazú’ due to the strength of the name

Farm processes

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.


Coffee delivery: coffee in resealable bag and farm information card

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