Region: Los Santos Elevation: 1500 - 1600 masl About: At the beginning of the 19th century, as coffee production was taking root in the Americas, two entrepreneurs shared the same ambition without ever meeting. Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico were both driven by a clear goal: to produce the best coffee in the world for a demanding European gourmet market. That vision continues today at Hacienda La Union. The farm has remained in the Castro-Kahle family since the 1840s and is now managed by fifth-generation producer Alejo Kahle Castro. His approach is grounded in careful variety selection, long-term soil health, and sustainable farm management. This commitment has delivered consistent recognition, with multiple placements at the Cup of Excellence across Hacienda La Union and the family’s other farms, including Volcan Azul. Cherries are harvested only at optimum ripeness, guided by detailed brix measurements of the mucilage. Processing takes place at the Volcan Azul micromill, where meticulous sorting and slow drying allow fermentation to develop with control and precision. The result is coffee shaped by patience, discipline, and generational knowledge, designed to express clarity, balance, and longevity in the cup. Region: Los Santos Elevation: 1500 - 1600 masl About: At the beginning of the 19th century, as coffee production was taking root in the Americas, two entrepreneurs shared the same ambition without ever meeting. Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico were both driven by a clear goal: to produce the best coffee in the world for a demanding European gourmet market. That vision continues today at Hacienda La Union. The farm has remained in the Castro-Kahle family since the 1840s and is now managed by fifth-generation producer Alejo Kahle Castro. His approach is grounded in careful variety selection, long-term soil health, and sustainable farm management. This commitment has delivered consistent recognition, with multiple placements at the Cup of Excellence across Hacienda La Union and the family’s other farms, including Volcan Azul. Cherries are harvested only at optimum ripeness, guided by detailed brix measurements of the mucilage. Processing takes place at the Volcan Azul micromill, where meticulous sorting and slow drying allow fermentation to develop with control and precision. The result is coffee shaped by patience, discipline, and generational knowledge, designed to express clarity, balance, and longevity in the cup.

Region: Los Santos Elevation: 1500 - 1600 masl About: At the beginning of the 19th century, as coffee production was taking root in the Americas, two entrepreneurs shared the same ambition without ever meeting. Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico were both driven by a clear goal: to produce the best coffee in the world for a demanding European gourmet market. That vision continues today at Hacienda La Union. The farm has remained in the Castro-Kahle family since the 1840s and is now managed by fifth-generation producer Alejo Kahle Castro. His approach is grounded in careful variety selection, long-term soil health, and sustainable farm management. This commitment has delivered consistent recognition, with multiple placements at the Cup of Excellence across Hacienda La Union and the family’s other farms, including Volcan Azul. Cherries are harvested only at optimum ripeness, guided by detailed brix measurements of the mucilage. Processing takes place at the Volcan Azul micromill, where meticulous sorting and slow drying allow fermentation to develop with control and precision. The result is coffee shaped by patience, discipline, and generational knowledge, designed to express clarity, balance, and longevity in the cup. Region: Los Santos Elevation: 1500 - 1600 masl About: At the beginning of the 19th century, as coffee production was taking root in the Americas, two entrepreneurs shared the same ambition without ever meeting. Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in southern Mexico were both driven by a clear goal: to produce the best coffee in the world for a demanding European gourmet market. That vision continues today at Hacienda La Union. The farm has remained in the Castro-Kahle family since the 1840s and is now managed by fifth-generation producer Alejo Kahle Castro. His approach is grounded in careful variety selection, long-term soil health, and sustainable farm management. This commitment has delivered consistent recognition, with multiple placements at the Cup of Excellence across Hacienda La Union and the family’s other farms, including Volcan Azul. Cherries are harvested only at optimum ripeness, guided by detailed brix measurements of the mucilage. Processing takes place at the Volcan Azul micromill, where meticulous sorting and slow drying allow fermentation to develop with control and precision. The result is coffee shaped by patience, discipline, and generational knowledge, designed to express clarity, balance, and longevity in the cup.