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Costa Rica

Finca Volcán Azul

San Isidro

We find flavours of sugar cane, kiwi, nectarine

Body     Acidity
Roasted omni for filter and espresso

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.


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 brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


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.


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


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


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


Alejo Castro


Costa Rica




1500-1650m above sea level


San Isidro




January 2018





Tasting notes

Sugar cane, kiwi, nectarine

Roast style


Map showing location of Costa Rica Finca Volcán Azul San Isidro


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.

Coffee delivery: coffee in resealable bag and farm information card

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