Volcán Azul traces its roots to the early 19th century, when pioneers Alejo C. Jiménez and Wilhelm Kahle set out to produce exceptional coffee for the growing global market. Led today by Alejo Khale Castro, the farm has earned multiple Cup of Excellence awards. Building on his ancestors commitment to quality, Alejo adopts a sustainable approach, acquiring and maintaining rainforest for conservation to offset farm emissions. Pre-harvest practices including selecting the best varieties, maintaining the rich volcanic soils, protecting trees and harvesting only fully ripe cherries contribute to complexity in the final cup. After cleaning and sorting, whole cherries undergo slow drying on raised beds for 12–16 days. This step is carefully managed with regular turning and shading to control fermentation and ensure distinctive flavors. The result is bursting with vibrant stone fruit and a rich sweetness.