The Hiro, Funky & Tropical.

More of a wild and adventurous profile. Any origin goes and the roast level depends on the coffee, but we tend to keep it lighter. Expect a coffee with notes you wouldn’t normally associate with its origin.

The Hiro right now & origin details

Alejo skips no step to make sure all his coffee show off their maximum potential. Being a 5th generation coffee producer he has carried a lot of knowledge with him, both old and new. The processing and all the steps involved are quite lengthy, but this is also how Volcan Azul has taken home multiple awards. A very prolific producer pushing the boundaries with processing, varietals and agricultural techniques. 

Notes

strawberry, cherry cola, live wire candy

Country

Costa Rica, West Valley

Producer / Mill / Group

Alejo Castro, Volcan Azul

Elevation

1500m

Process

natural. From Alejo, “We measure brix content in order to know when to start harvesting the coffee. Then we bring the cherries to the mill where we separate floaters and then we bring them to the drying patio where we don ́t move them for 2 days so we can have fermentation to have the natural flavour we are looking for. Depending on the thickness of the layer and the time we give the coffee without moving it will change the intensity of the fermentation. After this we start stirring the coffee every day from 8am to 2pm and then we cover it with plastic. It takes between 13 to 15 days (depending on the climate) to have the final point of humidity we are looking for so we can take the coffee to rest for 1.5-2 months before we start preparing it for export. In the dry mill we sort the beans by size, density and colour.”

Variety

san isidro

Harvested

Imported by Apex, harvested winter 2021/2022