Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic
Costa Rica - San Isidro Anaerobic

Costa Rica - San Isidro Anaerobic

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blackberries, dark cherry, walnut, chocolate brownie

Roast Profile

Producer: Alejo Castro Kahle / Volcan Azul
Location: Alajuela Province, Grecia
Variety: San Isidro
Process: Natural, Anaerobic
Altitude: 1,500 - 1,700 masl
Crop Year:  2022

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Alejo Castro Kahle is a descendant of coffee pioneers in Costa Rica. He is committed to honoring the legacy of his ancestors through the continued pursuit of their aim — producing excellent coffees and making the family's name known for it worldwide.

To ensure consistent quality and make way for improvement every year, he is involved in every step of production, from the establishment of the coffee plants, cherry harvest, fermentation and drying, until dry milling and loading the greens into containers for export.

With 200 years of heritage knowledge in coffee, Alejo is vocal about soil health as the cornerstone of cultivating coffee trees that yield cherries with well-developed beans having the potential for complex flavors. He implements only processing innovations that preserve the integrity of variety while highlighting its most desirable attributes and reflecting its provenance.

Volcan Azul is the flagship estate of the Castro Kahle family. It spans 300 hectares on the slopes of the Poas Volcano, of which 60 hectares are planted, and 200 hectares are dedicated to conservation. There are 40+ varieties grown on the farm, of which Geisha, Typica, SL 28, Caturra, and San Isidro have won at the COE.

San Isidro is a Costa Rican cultivar from selected lines of the Portuguese T5296, itself crossbred from Timor H382-2 and Villa Sarchi. It was named after the town closest to one of the family’s farms where experiments took place to develop a resilient variety with the potential for high quality and high yield.

Fermentation was done in sealed tanks with a valve that released oxygen and allowed CO2 to permeate the cherries. Parameters were monitored and regulated until the necessary levels were achieved, amplifying the flavors naturally contained in the coffee seed. Whereas a natural processed San Isidro could exhibit pleasant and familiar nutty and dark sugar notes with a mildly crisp acidity, the Natural Anaerobic process created the conditions for a winey, darkly fruited, and chocolatey flavor profile to emerge.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C

WITH MILK:

  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C

FOR YOUR POUR-OVER

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

FOR A WELL-EXTRACTED ESPRESSO—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.