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Costa Rica Central Valley Volcan Azul Alejo Castro Reserve Villa Sarchi Warm Anaerobic Natural
$6.00 - $310.24
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Country: Costa Rica
Region: Alajuela, Central Valley
Farm: Volcan Azul
Coordinates: Coming Soon
Farmer/Grower: Alejo Castro Kahle
Cultivar: Villa Sarchi
Processing: Warm Anaerobic
Altitude: 1700 m.a.s.l.
Marks: 005-0025-0208
Reference ID: HA-25240-04
Humidity: 11.6%
Density: 1.15 g/ml
Harvest Date: March, 2025
Arrival Date: August, 2025
SCA Cupping Score: 84.5
Tariff Cost: $0.60
- Fragrance and aroma of cherry, maple syrup, and ripe melon. Notes of dried fruit, golden raisin, honey with an aftertaste of raspberry and almond coming together for a soft sweetness. Tart citric acidity and a medium body with a milky mouthfeel.
- Villa Sarchi is a compact, high-elevation variety that tends toward moderate-to-high density, so approach drying with enough heat to build a strong rate of rise heading into Maillard; treat drying as the launch pad for the phases that follow. Because this is a warm anaerobic natural, the bean cell structure carries a softness that rewards a gentle start; avoid a high charge temperature, which risks scorching on the exterior before the interior has had time to develop. Watch for an energetic exothermic response as the coffee approaches first crack, and be ready to pull back gas incrementally through caramelization rather than making a single sharp reduction that could stall momentum. The fruit-forward character of this processing style opens up best with a light-to-medium roast, where extended caramelization time builds body and sweetness without masking the variety’s natural brightness.
Volcan Azul is the flagship estate of the Castro Kahle family
situated on the slopes of the Poás Volcano in Costa Rica’s West Valley
Volcan Azul has won 1st place Cup of Excellence three times
among many other top-10 finishes, most recently 2nd and 8th place in the washed and experimental categories in 2025
Villa Sarchi is a natural mutation of Bourbon first identified in the town of Sarchi in Costa Rica’s Central Valley. It is prized for its compact plant structure, which allows it to thrive at elevation, and for the bright, fruit-forward cups it produces. The warm anaerobic process involves sealing ripe cherries in sealed tanks at a controlled elevated temperature, slowing fermentation and concentrating the fruit character of the variety.
The Castro Kahle family has been conserving land since the 1980s, well before environmental stewardship became a common conversation in the coffee industry. In addition to the conservation area above the farm, the family protects over 1,500 hectares of primary forest in the Osa Peninsula, a region National Geographic has called one of the most biologically rich places on Earth.