Natural Reserve Volcan Azul
Anaerobe Mocha

Dark Chocolate. Floral. Berries.

105 kr

Mocha variety grown in Costa Rica. Yes, as a natural process some of the varieties we know from Ie Yemen, Ethiopia / Gesha variety has found its way to Latin America. This variety is really nice and mild and has a floral mouthfeel we know from Ethiopian coffees. First time I spoke to Alejo was in 2017 - where he wasnt sure if it would adapt into the climate uphils the Poaz Volcano. 

Its really plesent and nice as a drip coffee and espresso


Variety 100 % Arabica Mocha
Processing Anerobe process
Land/Region Costa Rica/West Valley
Farmer Alejo Castro
Altitude 1800 masl
Cupping Score 89
Roast Master, Quality cupper & Barista Søren Stiller Markussen

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

I recommend the first drop to appear approx. at 8-10 sec. In that way your espressoshot will brew as long a 26-31 sec. if it appears before 6 sec. I will recommend you should grind finer and vise versa if the first drop appears too late/after 11 sec or more.
This extraction will give you a more ristrettoét espresso and more intens.

Dose 21 g dobb shot
Extraction time 27-29 sek
Liguid mass 38 g.
Extraction rate  21/38= 0,55%

The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.