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Aquiares Estate

Aquiares Estate

Welcoming back the renowned Diego Robelo, with his refined F1 Mariana hybrid: tropical fruit sweetness and a lingering booziness.

Limited release.

£17.50
£17.50
Sale Sold out

Character

We taste pineapple, rum and plum.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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A historic estate.

We are excited to present another exceptional coffee from the esteemed Aquiares Estate.

Aquiares, meaning “land between rivers” in the indigenous language, is Costa Rica’s largest coffee farm and a vital source of employment for over 1,800 people.

Established in 1890, the historic estate has seen innovative changes under the leadership of Alfonso Robelo.

Alfonso reshaped the traditional relationship between landowners and workers, empowering employees to own homes on the farm, fostering stability and a sense of belonging.

The Producer

Now under the stewardship of Alfonso’s son, Diego, and with his father’s ongoing mentorship, Aquiares continues to lead with a forward-thinking approach to coffee farming and sustainability.

The Anaerobic Natural process, specially chosen for the Mariana varietal, begins with ripe cherries being floated, washed, and placed in fermentation tanks.

Here, natural micro-organisms work as oxygen is gradually removed, creating an anaerobic environment within hours. After fermentation, cherries are dried for two days on a ceramic patio before completing the drying on layered beds within a solar dryer.

  • Production Data

    Produced by Diego Robelo
    Region - Turrialba
    Grown at 1200 masl
    Varietal - F1 Mariana
    Harvest - February 2024
    Process - Anaerobic Natural

  • Anaerobic Natural

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile.

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