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POTIONS - Alejo Castro, Volcan Azul, Natural Marsellesa, Costa Rica


Origin: Western Valley, Costa Rica

Producer: Alejo Castro

Farm: Volcan Azul

Process: Natural

Varieties: Marsellesa

Elevation: 1400-1600masl

Importer: Apex Coffee

Roast: Light

Notes: Rose Water, Russet Apple, Creamy, Cardamom


wot's potions?? POTIONS is our new sub-section of our coffee menu that will have primarily processed focus'd coffees, that are experimental, fun, and sometimes funky!

We're super excited to expand our buying into this area of the market, and bring you the fun tasty treats you've been asking for!

Who’s Alejo Castro & What's Volcan Azul?

We had the privilege to meet with Alejo at Apex Coffee in Montreal last year and listen to him talk about his biodiversity in his farm, crop rotation, and the importance of building new hybrid varietals. Needless to say it super inspiring, and insightful. He was also just a super nice, down to earth guy who was super passionate about what he did, and it shows in his coffee.

Alejo is a fifth generational farmer, his family planted some of the first coffee plantations in the early 1900s, with the goal to producer the best coffee in the world. Alejo continues this pursuit passionately, with a strong focus on improving coffee quality, while also making a positive impact on the environment.

The combination of experience, ideal volcanic soil, and well practiced processing methods, makes volcan azul one of the best place in the world to grow coffee, and has been proven such winning many awards.

The coffee we purchased from them is a Naturally Processed Marsellesa lot. Marsellesa is a Sarchimor varietal (cross between Timor and Villa Sarchi), which was developed in Nicaragua. The plant excels in mid range altitude like Costa Rica, and generally produces bright and vibrant cups.

That varietal characteristic of being bright and fruited, combined with the meticulous natural processing of Alejo’s makes this coffee bright, juicy, and complex. The processing for the most part is simple and traditional, he allows the cherry to ferment in whole, de-pulps and dries it for a short 6 day period on patio, before finishing it off in his mechanical dryers.

Though rare in smaller farms, mechanical dryers offer producers a lot more control over the drying of their coffee, greatly reducing the time and chance of off-flavors developing.

In the cup - this coffee is bright and fruited, with lovely rose water notes, juicy russet apple, silky creamy body, and a touch of herbaceousness.

We hope you enjoy this coffee! It’s been a real treat to sip on while we dialed it in, and I think you’ll see more of Alejo in the future from us.

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