Volcan Azul was honored twice at Costa Rica’s COE this year, with two among the 24 best lots of the competition. This lot is the “brother” of the award-winning Geisha anaerobic! The process starts happening when cherries are still on the tree. By constantly measuring the Brix, Alejo and his team seek to identify the ideal moment when to pick the coffee. Once that is defined, picking happens and cherries are brought to the wet mill where floaters are separated and cherries are cleaned with water prior to going into the fermentation tanks where Brix, PH, and temperature are constantly measured to make sure the process is taking place as wished. This year, coffee stayed for about 7 days into the sealed tanks at an average temperature of 15 degrees Celsius.