Volcán Barva - Costa Rican Coffee

$20.00
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Tasting Notes: Honey, Apricot

Hale Taste Scale: 9 - Hipster

Varietals: Typica

Elevation: 1,500 m

Process: Red Honey

Region: Central Valley, Alajuela

Best enjoyed as: Drip

    Learn more about Volcán Barva 

    Volcán Barva is a farm owned and operated by the Castro family, a brand that has been with his family since the 1800's. The farm is located on the slopes of the Barva Volcano and the cherries are processed 14km away at Volcan Azul. While we are setting goals like trying to wake up before 9am, the generations of producers from Alejo's family aim to produce the best coffee in the world. In addition to making exceptional coffee, the family has acquired 1,500 hectares of rainforest in Costa Rica and designated them as ecological preservation areas. In doing so, they hope to reduce the effects of global warming and to preserve local wildlife and biodiversity.
     
    Typica is one of the derivative plants to most modern commercial arabica plants grown today. There are hundreds of mutations and several have been planted at the farm. Alejo has been selecting the best tasting versions every year and giving them nicknames to differentiate them amongst each other. Again, this varietal is very susceptible to diseases so great care and attention is placed on the care and growth of these trees. After measuring brix content, cherries are harvested at their optimal level. Cherries are floated to separate under/over ripes and are then drained and de-pulped while leaving almost all of the mucilage on the parchment. The parchment is then brought to the drying patios to rest for a day to allow the mucilage to partially stick to the parchment. After that, the parchment is turned constantly for 6 hours and covered with plastic for the remainder of the day. This process is repeated for several days until the coffee is dry (usually this takes 8-10 days but because of rain this season, this lot took 20 days to dry)! The coffee is then rested in parchment for 1.5 to 2 months prior to moving to the dry mill.