Proudly presenting our favorite Costa Rican Geisha from renowned producer Alejo Kahle Castro. Processed using a warm anaerobic method, this coffee delivers flavors of orange blossom, cherry, blackberry, plum, and a bright finish.
 
Coffee Information 
Producer: Alejo Kahle Castro
Region: West Valley Subregion: Alajuela
Farm: Volcán Azul
Altitude (masl): 1400-1700 Variety: Geisha
Process: Warm Anaerobic
 
History
In the early 19th century, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico shared a vision: to produce the best coffee for the European gourmet market. Today, their descendants continue this tradition, producing high-quality coffee in Costa Rica. The coffee is grown on fertile volcanic soil at elevations above 1400 meters across three regions.
The current generation, led by Alejo Khale Castro, not only maintains high quality but also focuses on conserving natural resources by protecting rainforests. Their efforts aim to reduce air pollution and combat global warming, contributing positively to the environment and future generations.
 
Pre-Harvest
Pre-harvest work is crucial for quality coffee. It involves planting the best varieties, maintaining healthy soil, protecting against diseases, and ensuring sustainability. Consistent care over the years is necessary to develop complex flavors in the coffee beans.
 
Harvest
Cherries are picked at their peak ripeness to ensure complex flavors. By measuring the brix content, which indicates sugar levels, the best time to harvest is determined, usually starting at 22 brix.
 
Wet Mill
Cherries are measured, cleaned, and separated from defects. The process chosen for each lot is critical to preserving quality, with an emphasis on slow drying to enhance flavors.
 
Processing - Warm Anaerobic
Anaerobic tanks with CO2 replace oxygen, developing flavors with native yeast. The coffee is fermented for five days in sunlight-exposed tanks, raising temperatures to 25-30°C to accelerate fermentation. After fermentation, the coffee is dried on patios or raised beds and then in mechanical dryers, a process taking around 16 days.
These meticulous steps ensure the production of exceptional coffee, honoring the legacy of their pioneering ancestors