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Costa Rica Volcan Azul

Costa Rica Volcan Azul

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Process: Natural drying in African beds for 15 days. It is dried from 8 am to 2 pm and then covered with plastic to maintain temperature and protect it from the serene that falls to our benefit. It begins to be collected when the musilago has 22 or more brix degrees. 

About farm and production: At the beginning 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. Today, descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors that continue with the tradition in Costa Rica. Today, the production process starts with the planting of the coffee trees on highly fertile volcanic soil above 1400 meters above sea level (SHB) in 3 different regions from Costa Rica. Nowadays, the descendants of Don Alejo C. and Don Wilhelm want to further enhance 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 our future generations to inherit.

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