In the middle of the 19th century, when coffee production was in
its early beginnings in America, without knowing it, two pioneers
and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm
Kahle in the south of Mexico, shared the same dream: “To produce
the best coffee in the world” to satisfy the new demanding
European gourmet market.
More than a century has passed and today the fourth and fifth
generations of descendants of these visionary farmers still produce
coffee within the same ideals of excellency and top quality that
inspired their ancestors. They produce one of the best pure coffees
of the world with its Brand “F.C.J. Volcan Azul” on the slopes of the
Poás Volcano in Costa Rica.
Today, the production process starts with the planting of the coffee
trees on highly fertile volcanic soil above 1400 mts above sea level
(SHB). It continues with a meticulous process at the coffee mill and
finally ends with a strict preparation of the export qualities, which
are roasted to reach the final consumer.
Nowadays, the descendants of Don Alejo C. and Don Wilhelm want
to enhance further the principles of quality inherited by our
founders by adding the value of conservancy of natural resources,
through the acquisition of extensions of natural rainforest for its
protection and conservation. These facts, not just words, are small
actions taken by one family to reduce air contamination and global
warming. This is the contribution we want to make to mankind, this
is the new awareness we want to inherit to our future generations
About Alejo Castro Kahle
I'm now sixth generation of a coffee producing and exporting
family. Therefore, you can imagine that I have Coffee in my veins.
My favorite memories of my childhood were in the coffee mill, the
coffee plantation and receiving the coffee in the tractor always
accompanying my father. I always liked to see in the mill how the
cherries and the parchment beans were transported in the old mill
by water. I also watched since I was little how each machine was
doing some job in the process, and always loved the smell of coffee
in every stage, starting with the cherries in the tractor, later in the
driers and of course when roasted in the cupping lab.
Coffee is a big part of my life that has brought to my family
happiness. This is why I feel the commitment to achieve excellence
in our coffee quality.