FUTILE HOPE, Costa Rica

Suitable for all brewing methods

Rhubarb, Rosella Jam, Red Apple

At the dawn of the 19th century, as coffee production was beginning to take root in the Americas, two pioneers unknowingly shared a common dream. Alejo C. Jiménez, in Costa Rica, and Wilhelm Kahle, in the south of Mexico, both sought to fulfil a singular vision: to produce the finest coffee in the world, catering to the ever-growing demands of the European gourmet market. Today, the descendants of these trailblazers continue their ancestors' legacy, upholding the same ideals of excellence and uncompromising quality that first inspired their ventures. In Costa Rica, this tradition remains steadfast.

The journey of production begins with the planting of coffee trees on fertile volcanic soil, situated over 1400 metres above sea level (SHB) across three distinct regions in Costa Rica. In the present day, the descendants of Don Alejo C. Jiménez and Don Wilhelm Kahle seek to further refine the principles of quality inherited from their forebears. Their efforts now extend to the preservation of natural resources, acquiring parcels of rainforest to ensure their protection and conservation. These actions, rather than mere words, represent small yet significant steps taken by a single family to combat air contamination and mitigate global warming. This is the contribution Alejo C. Jiménez endeavours to make to humanity, a new awareness he wishes to pass on to future generations.

Currently, the farm is managed by Alejo Khale Castro. His unwavering dedication to quality and innovation has ensured that Volcán Azul consistently ranks among the finest, securing second place in the Cup of Excellence (COE) in 2017, as well as two placements in 2020 and another two in 2021.

Alejo C. Jiménez has introduced the use of anaerobic tanks equipped with a valve that expels oxygen, replacing it with CO2. In these tanks, new fermentation methods are explored through carefully monitored parameters such as time, temperature, pH levels, acidity of the mucilage, and the brix content. It is essential to note that this process does not involve the addition of foreign substances. Rather, the goal is to enhance the inherent flavours present in the coffee, drawing upon the natural yeasts that thrive on the farm. Once the process is complete, the coffee is transferred to drying patios or raised beds, where it is stirred daily from 8 am to 2 pm. After this, the coffee is covered with plastic to retain warmth throughout the night and prevent moisture accumulation from the early morning mist. This process typically spans 16 days, though the exact duration depends on the prevailing weather conditions.