Alejo Castro, filter

The Volcan Azul farm, managed by Alejo Castro, is located in the highlands of Costa Rica. A heir to a long family tradition in coffee cultivation, Alejo has focused on improving production quality and environmental responsibility on the farm. Volcan Azul is renowned for its meticulous approach, including advanced drying and processing methods, as well as the cultivation of unique varieties. The Castro family’s story is closely tied to the development of Costa Rican coffee, dating back to the 19th century with Alejo Castro Jiménez and Wilhelm Kahle. Today, Hacienda Colima, still operated by Alejo, exemplifies this continuity. By modernizing agricultural practices while honoring the family heritage, Alejo has made Volcan Azul a model of an innovative farm, combining precise soil management with advanced processing techniques, contributing to the reputation and exceptional quality of Costa Rican coffee.

The story of Volcan Azul and the Castro family is deeply intertwined with the development of the coffee industry in Costa Rica. The family adventure began in the early 19th century with Alejo Castro Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico, following the acquisition of land in the fertile Costa Rican highlands. Today, this estate is known as Hacienda Colima, a farm still owned and operated by Alejo.

Caturra is a natural mutation of the Bourbon variety. Introduced to Guatemala in the 1940s, it later spread to Costa Rica, Honduras, and Panama. For decades, it has been one of Central America’s most economically significant coffee varieties, often serving (and sometimes still serving) as a “benchmark” for testing new cultivars. At Volcan Azul, Caturra is the traditional variety, with the first seeds planted 50 years ago.

Coffee can be dried using several methods, such as patio drying, raised beds, or mechanical dryers. Each drying technique profoundly influences the structure, density, and shelf life of the final product, thereby affecting its overall quality and flavor profile. At Volcan Azul, large lots are dried using a combination of patio drying and mechanical dryers, while raised beds are mainly used for micro-lots. It is worth noting that patio drying takes place at an altitude of 1,500 meters above sea level, where cooler temperatures naturally slow the drying process, allowing the beans’ aromas to develop more fully and richly. In 2021, Volcan Azul made a significant investment to improve its drying infrastructure. They doubled the size of their patio and added two mechanical dryers, significantly increasing their capacity and drying efficiency. For this Caturra lot, the coffee beans were first dried on the patio for six days, then finished in mechanical dryers for approximately 38 hours.