About this coffee
This coffee has been roasted on a medium dark level to be enjoyed in espresso-based drinks or moka pot.
Processing
- The coffee cherries is moved into Aquiares’ own mill or Beneficio, the same day that they are picked.
- The pulp and mucilage is removed, before they are segregated into two qualities using water: sinkers and floaters.
- Beans are then dried in 36-hour driers – fueled by wood sustainably harvested — until the humidity is lowered to 10.5%.
- The parchment is removed as a final step and the beans are sorted by size, weight, density and color, before they are bagged for export.
Meet the producer
Aquiares is one of the most historic coffee farms in Costa Rica, since it is the most extensive. It dedicates 80% of its land to the cultivation of high quality coffee and the remaining 20% to conservation.
The farm was founded in 1890, but its transformation came up a century later by Alfonso Robelo. He was the responsable of a socio-economic revolution, with the creation of a unique partnership: the Community (made up of 3,000 people, only 15% employed by the farm) and Cafetalera Aquiares (grower-miller-exporter), their company. This worker community is located on the enchanting slopes of the Turrialba volcano, a lush area of forests, rivers, fauna, and bright flora as its Rainforest Alliance certification proves it.
Nowadays Alfonso’s son, Diego, manages the farm. Under his leadership, the farm has taken a fresh approach to specialty coffee. 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.
