This coffee is produced by Alejo Castro Kahle at the Volcan Azul farm in the Valle Centrale region of Costa Rica at 1450 meters altitude. The coffee is of the Typica variety and undergoes an anaerobic fermentation process where cherries are fermented in CO2-rich containers before being dried on raised beds. The flavor profile features notes of raspberry, passion fruit, jasmine, and dark chocolate.
Established in 2011 in Ålesund, JACU is named after a bird known for selecting only the best coffee berries, a philosophy that guides their sourcing of high-quality, traceable beans.
