COSTA RICA VOLCAN AZUL SL-28 ANAEROBIC, Whole Bean, Onyx Coffee Lab
Introducing Onyx Coffee Lab from Arkansas! They offer extremely high-quality coffee & tea from around the world. This bag is whole bean coffee. This is the third year we've purchased this Kenya variety grown by Volcan Azul in Costa Rica. We loved this micro-lot for its bright acidity and dynamic red fruit characteristic imparted by anaerobic fermentation. This micro-lot really shines as a filter offering, extracting well in many methods. 10 Ounces, 2 or 5 Lbs of Whole Bean Coffee.
Process: Anaerobic Natural, Raised Bed Dried
Elevation: 1600 Meters
Cup: Strawberry, Tart Apple, Rum, Mango
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- High-quality coffee from all around the world
- Rare & unique roasts
- Distinct flavor profiles
- Whole Bean Coffee
Onyx Coffee is based in Arkansas, USA.
F.C.J. VOLCAN AZUL
“In the middle of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market.
More than a century has passed and today the fourth and fifth generations of descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors. They produce one of the best pure coffees of the world with its Brand “F.C.J. Volcan Azul” on the slopes of the Poás Volcano in Costa Rica.
Today, the production process starts with the planting of the coffee trees on highly fertile volcanic soil above 1400 Mts above sea level (SHB). It continues with a meticulous process at the coffee mill and finally ends with a strict preparation of the export qualities, which are roasted to reach the final consumer.
Nowadays, the descendants of Don Alejo C. and Don Wilhelm want to enhance further the principles of quality inherited by our founders by adding the value of conservancy of natural resources, through the acquisition of extensions of natural rainforest for its protection and conservation. These facts, not just words, are small actions taken by one family to reduce air contamination and global warming. This is the contribution we want to make to mankind, this is the new awareness we want to inherit to our future generations to inherit. For our family, the conservation of natural resources is of prime value, which is why we are committed to protecting vast extensions of tropical rainforest in Costa Rica since the ’80s. We have come to acquire over 1,500 hectares of rainforest for ecological preservation in areas where we grow our coffee as well as in the Osa Peninsula, a region in the South of Costa Rica is known for holding 2.5% of the Earth’s Biodiversity, proud to know that our family is contributing to reducing the effects of global warming. This is the attitude towards the environment that we want to pass on to our children and future generations of our family.” - Volcan Azul
There are few leaps in the technique of processing coffee larger than the most recent trend of Anaerobic processing. This is oftentimes a technique of natural processing coffee, where whole cherries are fermented in a limited oxygen environment. The word Anaerobic is a catch-all term used more often than not to refer to a limited oxygen environment. Coffee cherries are subject to a pre-fermentation before they are moved to a drying bed or patio. The extended fermentation often adds a winey or fruity note to the coffee. Throughout the world, we’ve seen this practiced in many ways, from adding cherries into a clean grainpro and tying the top for the night, all the way to stainless tanks with an airlock on the top to slowly let out carbon dioxide caused by the microbes at work. There are many who are working to understand and better control this process to gain clarity on what is really going on with limited oxygen fermentation. Here is what Alejo from Volcan Azul says about their Anaerobic process:
“... Like all varieties we choose the right moment to start harvesting it, measuring Brix content. Then we bring the cherries to the wet mill where we separate floaters and wash the cherries so they are clean before going into the anaerobic tanks. In this case, we left the coffee five days inside the fermentation tanks, measuring temperature, Brix content, acidity (ph), and time. After this, it was taken to the raised beds for 11 days and then 8 hours in a mechanical dryer (Guardiola).”