Costa Rica, Volcán Azul

From the farm that’s no stranger to the Cup of Excellence awards (placing 2017, 2020, and 2021) comes a clean Caturra coffee that puts quality first. Producer Alejo Kahle Castro champions attention-to-detail, from the fundamentals of only plucking cherries at peak ripeness—when the mucilage hits a brix content of 22—to slow drying the beans to preserve optimal quality. A 12-16 day natural process and light roast are the final steps that lend this coffee its delightful acidity and deep raspberry notes.