COSTA RICA - VILLASARCHI ANAEROBIC NATURAL BY VOLCAN AZUL

€19,00

Dewey berries, purple fruits and a gentle tartness finish

Country	Costa Rica
Region	West Valley
A.S.L	1400-1900m
Harvest	peak season harvest December 2025
Producers	Volcán Azul - Castro-Kahle family
Process	anaerobic natural
Varietals	Villasarchi
Notes	Dewy berries, purple fruit, gentle tartness
Best for	filter

The Villasarchi Anaerobic process from Volcán Azul represents the pinnacle of modern Costa Rican coffee craft. This specific lot, harvested by Alejo Castro Kahle and his team during the recent peak season, showcases the farm's commitment to push the boundaries of flavor through scientific fermentation and ancestral terroir.

The Villasarchi variety is a natural mutation of Bourbon that originated in the nearby West Valley town of Sarchi. It is perfectly adapted to the volcanic soils of the Poás Volcano, known for its elegant acidity and compact structure.

In the cup, the Volcán Azul Villasarchi Anaerobic Natural is a sensory powerhouse. Unlike traditional naturals, the anaerobic environment elevates the clarity of the fruit. Expect a heavy, syrupy body with intense notes of purple fruit, a gentle red wine tartness, and dewy berries, balanced by a refined, sparkling acidity. The finish often lingers with a distinct sweetness reminiscent of dark chocolate and tropical fruits.

By combining this heritage varietal with meticulous processing, Alejo Castro continues to honor his family’s 200-year legacy while securing Volcán Azul’s place at the top of the global specialty coffee market.

Located in the West Valley on the slopes of the Poás Volcano, Volcán Azul is a flagship estate managed by Alejo Castro Kahle. As a fifth-generation producer, Alejo honors a legacy dating back to the 19th century, when his ancestors—Alejo C. Jiménez and Wilhelm Kahle—pioneered coffee farming in Costa Rica and Mexico.
The farm is globally renowned for its meticulous focus on rare varietals (like Geisha, SL28, and Villasarchi) and innovative anaerobic fermentation techniques. Under Alejo’s leadership, Volcán Azul consistently places in the Cup of Excellence, earning a reputation for "competition-level" coffee.
Beyond quality, the estate is a leader in sustainability. The family has acquired and protected over 1,500 hectares of rainforest, offsetting their carbon footprint and preserving local biodiversity. This balance of technological innovation and environmental stewardship makes Volcán Azul one of the most respected names in the specialty coffee world..

Because anaerobic natural coffees are highly soluble and intensely flavorful, a recipe that balances high sweetness with clarity is recommended. The following V60 method is tailored for these "boozy" and fruity profiles:

Dose: 15g coffee / 240ml water (1:16 ratio).
Water Temp: 90°C – 92°C (Using slightly lower temperatures for anaerobic coffees can help prevent them from tasting overly fermented or "boozy")
Grind: Medium-fine (similar to table salt).
Paper: Sibarist Fast or Cafec T90 (using a faster paper with lower temperature water and higher ratio will extract all the acidity and sugars whilst avoiding the bitters)

Method:
Bloom: Pour 50g of water and wait 45 seconds to let the gases escape.
Second Pour: At 45 seconds, pour another 80g in slow, concentric circles.
Final Pour: At 1:30, add the final 110g of water.
Target Time: The brew should finish between 2:30 and 2:45.
Anaerobic coffees often drain quickly; a faster extraction time helps highlight fresh fruit clarity