Costa Rica - Alejo Castro

A fruity and floral natural from Volcan Azul.

The return of our first ever coffee.…

Alejo’s natural San Isidro was the first ever coffee our head roaster, Lemmie, turned green to brown! This year's harvest is a touch more floral and  elegant. It’s sweet with a pleasant grape-like acidity and a velvety body. We roast this coffee light to be best enjoyed on filter!

The San Isidro coffee variety is bred to thrive at high altitudes on fertile volcanic soils. Its uniform cherries allow for even ripening and optimal processing. It is disease resistant, high yielding and offers a unique flavor profile.

Volcan Azul is a distinguished and award winning farm renowned for its meticulous approach. They’ve pioneered processes and developed unique cultivars. The Castro family’s journey began in the early 19th century when they acquired fertile land in the highlands of Costa Rica.

"I enjoy experimenting with processing and finding exotic and perfectly layered flavors in coffee, but I have learned over the years that the successful experiment is the one that you can repeat. There is nothing like a perfectly balanced, bright and sweet coffee that stands out for unique flavors brought by a complexity of the terroir and genetics of the variety with a bit of care and knowledge of the processing." -Alejo Castro

We intend on always having a coffee from this farm on the menu!

Brew Method

Filter: 16:1 water-to-coffee ratio (e.g., 20g coffee to 320ml water), medium-coarse grind 

Recommended Resting

To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!