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The newest addition to our rare range – get it before it’s gone!
Aquiares is the largest farm in Costa Rica and home to 1,800 people. Alfonso Robelo is the man responsible for its transformation.
Nowadays Alfonso’s son, Diego, manages the farm. Under his lead, the farm has taken a fresh approach to speciality coffee and exploring the farm’s potential. Through excellent agricultural management, embracing new varieties and experimenting with processing, Aquiares has become a trailblazer among speciality coffee producers in Costa Rica and throughout Central America.
This lot of Mariana coffee underwent anaerobic natural processing – the cherries are floated and washed with fresh water but not depulped. Afterwards, the cherries are placed in a stainless steel tank with a one-way air valve. In the tank the coffee starts to ferment with the natural microorganisms and yeast present on the cherries. This fermentation continues for a total time of 24 hours. After fermenting, the cherries are washed again with fresh water and dried in the solar dryer.
Process: anaerobic natural
Altitude: 1,200 MASL
Varietal: Mariana
Tasting notes: fig roll, cranberry, cocoa
Sold and distributed in 250g vented bags.
The newest addition to our rare range – get it before it’s gone!
Aquiares is the largest farm in Costa Rica and home to 1,800 people. Alfonso Robelo is the man responsible for its transformation.
Nowadays Alfonso’s son, Diego, manages the farm. Under his lead, the farm has taken a fresh approach to speciality coffee and exploring the farm’s potential. Through excellent agricultural management, embracing new varieties and experimenting with processing, Aquiares has become a trailblazer among speciality coffee producers in Costa Rica and throughout Central America.
This lot of Mariana coffee underwent anaerobic natural processing – the cherries are floated and washed with fresh water but not depulped. Afterwards, the cherries are placed in a stainless steel tank with a one-way air valve. In the tank the coffee starts to ferment with the natural microorganisms and yeast present on the cherries. This fermentation continues for a total time of 24 hours. After fermenting, the cherries are washed again with fresh water and dried in the solar dryer.
Process: anaerobic natural
Altitude: 1,200 MASL
Varietal: Mariana
Tasting notes: fig roll, cranberry, cocoa
Sold and distributed in 250g vented bags.