Costa Rican Coffee Volcan Azul

Name: Rigby Roastery
Price range: $$

Price range: $16.00 through $171.00

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A rare coffee from a Costa Rican Cup of Excellence winning farm. We taste Mixed Berries, a Mellow Citrus Acidity, and Dark Chocolate.

Costa Rican Coffee. Costa Rica coffee beans. Honey process coffee. Honey processed coffee.

Costa Rican Coffee at it’s Finest

This warm anaerobic fermented dry or “natural” process coffee is a juxtaposition of a wild and a classic cup. It has an outstanding, fruity sweetness and an effervescent acidity. It evokes childhood memories of lemonade and raspberry hand pies. Hawaiian punch by the pool in the summertime. Dark roasted cocoa beans. Just a hint of the florality of fruit loops cereal.

This Villa Sarchi is a vivacious pour over with plenty of sugariness or acidity to accentuate depending on your recipe. Long blooms and high volume pulse pours on the V60 brought out acidity reminiscent of green apple, candied citrus peel, and sweet Lambrusco. Short blooms and quick pulses gave us sticky sweet berries and rich, syrupy chocolate tones. There is a subtle leguminous and nougaty flavor underneath.

We’ve had a lot of fun cold brewing this for an exotic nitro. It’s been a blast surprising friends and family with it this summer. Everyone has fun trying to guess what it was in the brew. An empty keg every time.

The acidity is almost over the top as a single origin espresso. Some of us loved it and some hated it as a light-roasted espresso. It’s definitely worth a try if you’re a fan of pouring your espresso into a tonic water or seltzer. Get ready for a fun and fruity profile, especially if you’re drinking it straight.

A costa rican coffee farm where a drying bed full of dark red coffee cherries are laid out for drying.

Costa Rican coffee farm, Volcan Azul. From behind a table full of drying purple coffee cherries you can see a tractor pulling a trailer.

Coffee plants growing on a farm in Costa Rica

Cup of Excellence Winning Volcan Azul

Winning the Costa Rican Cup of Excellence three times, Volcan Azul is one of the top-tier coffee producing farms in the world. Most recently they attained 2nd and 8th place in the washed and experimental categories in 2025. In order to accomplish this, they have invested a lot of time and money into technology, and they operate under strict parameters to maximize and prioritize quality. They are a pioneering farm. They focus on alternative processing techniques such as Honeys and Naturals and advanced pre-processing fermentations like the kind performed on this warm anaerobic lot.

The Castro Kahle family has been conserving land since the 1980s. Thus, their long history in agriculture is deeply rooted in the country’s coffee culture. In addition to the conservation area above the farm, the family protects over 1,500 hectares of primary forest in the Osa Peninsula, a region National Geographic has called one of the most biologically rich places on Earth.

Warm anaerobic dry process coffees like this one can be relatively rare from this region as the climate is typically cool and humid making anaerobic, natural, and honey type processing sometimes difficult to accomplish.

This is a coffee unlike other Costa Rica coffees. It has a multitude of florals, berries, dark chocolate, and stewed fruit flavors in the cup. But everything presents delicately. We relish the unique sensation of it all coming together in this long-lasting, clean palate. What a rare and exceptional treat.