VOLCAN AZUL GESHA

I usually brew pour-over and this anaerobic fermentation really comes through—there's this deep, layered sweetness that lingers long after the cup. The beans look beautifully processed too, clean and even, which tells you the care that went into them.

The first sip hit me with this incredible sweetness that I’ve never tasted in a coffee before—the anaerobic fermentation really does something special. I brewed it in my pour-over and the cup was so clean and complex, easily the best I’ve had from Costa Rica.

That anaerobic fermentation really comes through in the cup—it’s got this layered, almost wine-like depth that I haven’t found in other beans. I’ve been brewing it in my pour-over every morning and the aroma alone is worth it.