Costa Rica Volcan Azul SL28 One Roast

13.45 GBP

Costa Rica Volcan Azul SL28 One Roast Costa Rica Volcan Azul SL28 One Roast Limited Edition I am excited to share Costa Rica Volcan Azul SL28 again. Selfishly, this is one of my all-time combinations. I have been a big fan of Volcan Azul for years and the SL28 variety takes me back to the best bits of my early days in coffee. Due to climate change and economics, the SL28 varietal (made famous in Kenya for blackcurranty coffee) is grown in small boutique amounts, outside of where it became famous. This year, the coffee is (in my opinion) the most balanced yet and leans towards a cleaner and more refined cup, with precision processing. As I have written before, Alejo once said, “My best micro-lot should be the last one I produce in my life”. This is from the man (family) who consistently delivers the Cup of Excellence, winning lots, year after year. We will be launching an SL28 from Vera (AKA Ngila Estate) very soon. This is in my top coffees. Top Trumps Farmer: Alejo Castro Farm Volcan Azul Area: Alajuela, Costa Rica. Established: 1850, 5th-generation farm. Hectares: 55 Altitude: 1540-1720 Meters above sea level Varietal; SL28 Most famous for making great Kenya’s blackcurranty. Process: Anaerobic Natural Recipe 55-70g per litre Roast: One Cup Potential: Filter Aromatics: Boozy Chocolate| Body: Medium- creamy on cooling| Acidity: Currants| Coffee is wildly subjective, but this was my experience with Costa Rica Volcan Azul SL28 One Roast in various cupping bowls and brews. This coffee opens up with deep berry depth, chocolate and a savoury, chocolatey booze. For me, this is like romance blossoming in a cup, blooming into something deeper and more beautiful as it infuses, to a point. The balance of soft berry acidity and rich dark chocolate oscillates. This is an anaerobic black forest gateau, if there ever was such a thing. As with all of the coffees we have bought from Alejo (since 2019), this SL (Scottish Laboratory) is up there at the top for me. Espresso Recipe Standard temp 94C 16.5-18g of coffee into 45-50g of espresso in 30-35 seconds. I started brewing this in espresso with “why?’ Why would anyone in their right mind put this in espresso? To add to my sillyness, I wasted a fair bit of coffee dialling in, as I was using an unfamiliar grinder too. In espresso, it works. The complexity of the cupping bowl is condensed a little, and the fruit is slightly different again. The fruit is sweet and dry, like cranberries, but the wild depth of processing makes this one for contemplation. I wanted to shun the milk-based drinks too, but got that wrong, too. Having made a round of milk-based drinks for the team, the lab smelled more like a chocolate shop than coffee. The subtle ripe fruit and cocoa combination was so good on cooling. 9oz- 16-18g coffee, 34g out, target of 30 (ish) seconds extraction. The above was the 9oz. 6oz: This is all down to taste. Personally, if I were going to make lots of these, I would increase the brew temperature, just for this drink. For me, there was just a little too much “funk” in the crema of the drink. For me, I enjoyed the 9oz and the espresso more. Farm Info Before I start waffling about this coffee, there is a real threat in accessing the SL varietals in Kenya, where the famed blackcurrant coffee was first grown, up to 100 years ago.Today Coffee Berry Disease and rust issues are making it very difficult to grow there. As opposed to simply competing with other producers in different parts of the world, Alejo has been processing the SL28 in innovative ways over the last years. We can buy a nano lot like this and buy up to 150Kgs, alongside the other coffees we buy from him. Volcan Azul is a 5th-generation farm, producing many different single varietals and processes. The long game is the aim of quality, which we especially like at James Gourmet. The whole process is controlled by the farm and the operation is relatively small. These are all things that work for us. Coffee on a human scale with a history. Share your brews with us?

Origin

Costa Rica Alajuela

Process

anaerobic

Varietal

SL28

Altitude

1540 m