Costa Rica

The Castro Kahle Family’s coffee tradition dates back to the mid-19th century with a shared dream: “To produce the best coffee in the world.” Today, Alejo (7th generation) upholds this legacy with excellence, quality, and innovation while prioritizing sustainability. By conserving rainforest areas, the family fights air pollution and global warming, fostering environmental awareness for future generations. Alejo’s dedication and processing skills are evident in his many awards. For the Natural Anaerobic process the fermentation tanks are placed under forest shade for 5-7 days at a temperatures of 15 degrees Celsius, with continuous monitoring of temperature, Brix grades, and pH. After fermentation, the beans dry on racks for 11-14 days before being further dried in a large dryer (Guardiola) for 8 hours.