Volcan Azul was twice nominated at the Costa Rica COE last year, with two lots in the top 24 of the competition. This lot is the "brother" of the award-winning anaerobic Geisha! The process begins before the cherries are harvested. By regularly measuring the Brix value, Alejo and his team look for the ideal time to pick the coffee. Once this is found, the harvest takes place and the cherries are taken to the wet mill, where cherries are cleaned with water and then stored in fermentation barrels, where Brix, PH and temperature are constantly measured to ensure the process is running as desired. To promote the development of diverse flavors, he exposes the fermentation tank to direct sunlight during the day, naturally increasing the temperature inside the tank.