Producer and Region

This coffee comes from Hacienda Colima, in the Central Valley of Costa Rica. The farm is run by Alejo Castro Kahle, fifth generation of the Castro-Kahle family, who have been cultivating coffee on the slopes of the Poas Volcano for over a century.

The Central Valley has well-defined rainy and dry seasons, fertile volcanic soils and elevations between 900–1,600 meters. These conditions provide stability for flowering, fruit development and high-quality coffee production. Alejo and his family conserve large areas of forest to protect biodiversity, which in turn nurtures the environment that gives their coffees character.

Cultivation and Processing

This lot is Typica and processed anaerobically. Ripe cherries are fermented in sealed cans, with oxygen replaced by CO2, allowing complex flavours to develop naturally. After fermentation, cherries are spread on raised beds, stirred daily and covered overnight to maintain even drying. 

The farm emphasizes care throughout the year: soil health, tree protection and precise harvesting are all part of ensuring each coffee expresses its natural strengths.

Flavour Profile

We found the coffee to be very tropical, reminding us of yellow fruits like papaya and kaki, alongside deeper red fruits such as cherry. The mouthfeel is creamy and surprisingly clean for an anaerobic coffee. The fermentation is well controlled and reminds us of juicy red wine. It is layered and complex.