Costa Rica Finca Volcán Azul San Isidro: Sample Coffee Roasters

Costa Rica
Finca Volcán Azul
San Isidro

We find flavours of sugar cane, kiwi, nectarine

Body Acidity

Since the mid-2000s, the country has seen an increasing focus on the establishment of micro-mills, aiming to increase production of traceable, high quality lots of coffee such as this one.

Finca Volcán Azul is a fifth-generation farm in the Tarrazú region. They’ve reserved part of the farm to produce micro-batches of a range of varietals, using a variety of coffee processes to highlight the unique qualities of each.

Eight years ago, with the help of two agronomists, Carlos Mario Rodriguez and Orlando Mora, they began testing different lines of the Sarchimor varietal, which is a hybrid of Villa Sarchí and Timor. They wanted to find their own line that produced high cup quality, disease resistance, and a high yield, in the actual conditions of their farm.

They’ve named the varietal that resulted San Isidro, after the town near the farm where they were tested – and that’s the washed process of this varietal which we’re showcasing in this delivery.

You can also visit Volcán Azul’s website.

Sourcing and ingredients

100% San Isidro coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Alejo Castro
Country: Costa Rica
Region: Tarrazú
Altitude: 1500-1650m above sea level
Varietals: San Isidro
Process: Washed
Harvested: January 2018
Body: Medium
Acidity: Crisp
Tasting notes: Sugar cane, kiwi, nectarine
Roast style: Omni

Varietals

San Isidro varietal

A Sarchimor (hybrid of Villa Sarchi and Timor) developed in cooperation with Finca Volcán Azul in Costa Rica. It is named after the nearby town of San Isidro

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

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.