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HomeCoffeesCosta Rica | Volcan Azul | Geisha | Warm Anaerobic | Espresso 45g
West Valley · Costa Rica

Costa Rica | Volcan Azul | Geisha | Warm Anaerobic | Espresso 45g

Warm Anaerobic Natural Gesha, grown at 1500 to 1750 masl

Roasted by Pablo & Rusty's Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryPablo & Rusty's Coffee Roasters· North Ryde, Australia
FarmVolcan Azul, West Valley, Costa Rica✓
ProducerAlejo Castro Khale
ProcessWarm Anaerobic NaturalProcessing & fermentation - Warm anaerobic Natural process with a 5 day extended fermentation✓
Harvest—
Altitude1500 to 1750 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
RoastEspresso✓
Tasting notesCherry Cola, Pineapple, Kiwi Fruit, Plum wine, Starfruit✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • Cherry Cola
    Fruity › Cherry
  • Pineapple
    Fruity › Pineapple
  • Kiwi Fruit
    Fruity
  • Plum wine
    Fruity › Dried
  • Starfruit
    Fruity

Supply Chain

  1. Farm

    Volcan Azul, West Valley, Costa Rica

    Grown by Alejo Castro Khale

  2. Roastery

    Pablo & Rusty's Coffee Roasters

  3. Coffee· viewing

    Costa Rica | Volcan Azul | Geisha | Warm Anaerobic | Espresso 45g

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCosta Rica | Volcan Azul | Geisha | Natural Reserve | Filter 45gCosta Rica Volcan AzulVOLCAN AZUL H1Costa Rica | Volcan Azul | Geisha | Yellow Honey | Espresso 45gCosta Rica - Typica Warm AnaerobicAnaerobic Natural Geisha from Volcán Azul, Costa RicaMore from this producerAlejo Castro Khale2More from this farmVolcan Azul32 moreSame variety, exploredGesha2495Similar flavour profileCherry Cola, Pineapple, Kiwi Fruit453From the same originCosta Rica1114More from this roasterPablo & Rusty's Coffee Roasters44 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWarm Anaerobic NaturalAltitude1500 to 1750 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability