Alejo Castro Kahle | Warm Anaerobic Geisha Lot 066
Alejo Castro Kahle | Warm Anaerobic Geisha Lot 066
Alejo Castro Kahle | Warm Anaerobic Geisha Lot 066
Alejo Castro Kahle | Warm Anaerobic Geisha Lot 066
Alejo Castro Kahle | Warm Anaerobic Geisha Lot 066
Alejo Castro Kahle | Warm Anaerobic Geisha Lot 066
Alejo Castro Kahle | Warm Anaerobic Geisha Lot 066

Alejo Castro Kahle | Warm Anaerobic Geisha Lot 066

Regular price $20.07
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Tax included.

Alejo Castro Kahle continuously strives to produce excellence through his high-quality coffees, inspired by his ancestors in the heart of Costa Rica on the slopes of the Poás Volcano in the West Valley. 

This is our first Geisha from our good friend Alejo! Brought from Gesha region in Ethiopia to Catie institute in Costa Rica in the 1950s, Alejo introduced this variety at Volcan Azul in 2012 and had the first good harvest in 2016 when it was chosen to compete in World Barista Championship. In 2017 they won the presidential award in Cup of Excellence having a score of 90+, followed by winning three other Cup of Excellence international awards. To top it off this coffee has been used several times for World Barista Championships and was used to win the Danish Brewers Cup. They have planted over 10 different lines of Geisha on the farm, always looking for the best quality. 

With his Warm Anaerobic fermentation technique this coffee shines with tropical juiciness and flawless florals. Here he describes the Warm Anaerobic process: "Like all varieties we choose the right moment to start harvesting it, measuring brix content. Then we bring the cherries to the wet mill where we separate floaters and wash the cherries so they don't have dirt going into the anaerobic tanks. In this case we left the coffee 5 days inside the fermentation tanks, measuring temperature, brix content, acidity (ph) and time. The difference in the Warm Anaerobic is that we expose the tanks to sunlight so we get temperatures up to 25-30C when with our forest shade anaerobic it's just 15C. So we have a faster fermentation happening inside the tank, after this it was taken to the drying patio for 14 days and then 8 hours in a mechanical dryer."

Producer: Alejo Castro Kahle

Farm: Volcán Azul

Country: Costa Rica

Region: Poás Volcano, West Valley

Varietal: Geisha

Process: Warm Anaerobic Natural

Altitude: 1600 masl 

Guava, Mandarin, Jasmine