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Location: Turrialba, Costa Rica
Producer: Diego Robelo
Farm: Aquaires Estate
Varieties: Mariana
Process: Anaerobic Natural
Elevation: 1200 masl
Aroma: Pineapple turnover, Nut Brittle, Tamarind
Flavor: Tepache, Tamarind, Pineapple, Jolly Rancher
Mouthfeel: Silky, Juicy, Mouth-watering
The name Aquiares means “land between rivers” in the Huetar indigenous language, and Aquiares Estate is commonly referred to as “Aquiares Coffee and Community.” It is the largest farm in Costa Rica and home to 1,800 people. Although the farm was founded in 1890, Alfonso Robelo is the man responsible for its transformation a century later. He brought a visionary approach to Aquiares, a farm suffering from low prices and instability. Aquiares had more than 200 employee homes on the farm, but because none owned their home, there was great insecurity in the workforce. Alfonso saw this as an opportunity to strengthen the company by having people feel pride in the coffee they produce. He evolved the farm into a small town where workers purchased their own homes. Today, Aquiares remains a model of sustainable agriculture.
Nowadays Alfonso’s son, Diego, manages the farm. Under his lead, the farm has taken a fresh approach to specialty coffee and exploring the farm’s potential. Through excellent agricultural management, embracing new varieties, and experimenting with processing, Aquiares has become a trailblazer among specialty coffee producers in Costa Rica and all of Central America.
Aquiares focuses on carbon neutrality and measures its greenhouse gas emissions to calculate its carbon emissions against its offsets. In addition to capturing carbon, the farm’s protected biological corridors have long ensured the wellbeing of local animals and plants.
This lot of Mariana coffee underwent Anaerobic Natural processing. The cherries are floated and washed with fresh water but not depulped. Afterwards, the coffee 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 coffee cherries. The fermentation pushes out all the oxygen and after one or two hours an anaerobic environment is created within the tank. 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. For two days they are first placed on a ceramic patio and then finish drying on layered beds within the solar dryer.
Location: Turrialba, Costa Rica
Producer: Diego Robelo
Farm: Aquaires Estate
Varieties: Mariana
Process: Anaerobic Natural
Elevation: 1200 masl
Aroma: Pineapple turnover, Nut Brittle, Tamarind
Flavor: Tepache, Tamarind, Pineapple, Jolly Rancher
Mouthfeel: Silky, Juicy, Mouth-watering
The name Aquiares means “land between rivers” in the Huetar indigenous language, and Aquiares Estate is commonly referred to as “Aquiares Coffee and Community.” It is the largest farm in Costa Rica and home to 1,800 people. Although the farm was founded in 1890, Alfonso Robelo is the man responsible for its transformation a century later. He brought a visionary approach to Aquiares, a farm suffering from low prices and instability. Aquiares had more than 200 employee homes on the farm, but because none owned their home, there was great insecurity in the workforce. Alfonso saw this as an opportunity to strengthen the company by having people feel pride in the coffee they produce. He evolved the farm into a small town where workers purchased their own homes. Today, Aquiares remains a model of sustainable agriculture.
Nowadays Alfonso’s son, Diego, manages the farm. Under his lead, the farm has taken a fresh approach to specialty coffee and exploring the farm’s potential. Through excellent agricultural management, embracing new varieties, and experimenting with processing, Aquiares has become a trailblazer among specialty coffee producers in Costa Rica and all of Central America.
Aquiares focuses on carbon neutrality and measures its greenhouse gas emissions to calculate its carbon emissions against its offsets. In addition to capturing carbon, the farm’s protected biological corridors have long ensured the wellbeing of local animals and plants.
This lot of Mariana coffee underwent Anaerobic Natural processing. The cherries are floated and washed with fresh water but not depulped. Afterwards, the coffee 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 coffee cherries. The fermentation pushes out all the oxygen and after one or two hours an anaerobic environment is created within the tank. 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. For two days they are first placed on a ceramic patio and then finish drying on layered beds within the solar dryer.