Costa Rica | Aquiares - Whole Bean
Whole Bean Coffee
[KOH-STUH • REE-KUH • UH-KWEE-AR-ES]
Process: Red Honey
Raw Sugar, Lemon Custard, Caramel
The Aquiares Estate Farm was founded in 1890, but it became the operation it is today in the 1980’s by Alfonso Robelo. Alfonso arrived in Costa Rica as a refugee from Nicaragua and transformed the land into a community built up around coffee.
A clean, bright, and pleasant cup with a sweet finish, offering notes reminiscent of lemon custard and caramel.
Alfonso challenged the status quo, transforming the relationship between landowner and farm workers. He brought a visionary approach to Aquiares, a farm suffering from 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.
Grown and processed on the Aquiares Estate, this farm is the largest in Costa Rica. With a focus on carbon neutrality, wildlife, and equity the Aquiares Estate is an innovator in specialty coffee.
Centroamericano H1 is an F1 hybrid variety generated by crossing the Sarchimor T-5296 and a wild Rume Sudan variety. It is reproduced through a tissue culture cloning process called somatic embryogenesis. This cultivar has been distributed among coffee producers in Central America over the last decade and the first productive harvests are now available. Turrialba’s climate is well suited to growing this new variety, and Aquaires is up to the challenge of meeting its complex nutritional needs. This hybrid represents the best of the farm and cupping worlds because it is high-yielding and rust-resistant, and also has a complex, elegant profile.
Honey processing removes the coffee pulp or cherry skin but leaves the sweet mucilage intact on the coffee bean during the drying stage. The descriptor “red” refers to the color of the mucilage as it dries on the coffee beans. This is later hulled off with the parchment during milling, but the sugars have been absorbed into the coffee bean giving greater dimension to the final cup. Red Honey from Aquiares is dried on raised beds for 18–24 days.
Whole Bean Coffee
[KOH-STUH • REE-KUH • UH-KWEE-AR-ES]
Process: Red Honey
Raw Sugar, Lemon Custard, Caramel
The Aquiares Estate Farm was founded in 1890, but it became the operation it is today in the 1980’s by Alfonso Robelo. Alfonso arrived in Costa Rica as a refugee from Nicaragua and transformed the land into a community built up around coffee.
A clean, bright, and pleasant cup with a sweet finish, offering notes reminiscent of lemon custard and caramel.
Alfonso challenged the status quo, transforming the relationship between landowner and farm workers. He brought a visionary approach to Aquiares, a farm suffering from 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.
Grown and processed on the Aquiares Estate, this farm is the largest in Costa Rica. With a focus on carbon neutrality, wildlife, and equity the Aquiares Estate is an innovator in specialty coffee.
Centroamericano H1 is an F1 hybrid variety generated by crossing the Sarchimor T-5296 and a wild Rume Sudan variety. It is reproduced through a tissue culture cloning process called somatic embryogenesis. This cultivar has been distributed among coffee producers in Central America over the last decade and the first productive harvests are now available. Turrialba’s climate is well suited to growing this new variety, and Aquaires is up to the challenge of meeting its complex nutritional needs. This hybrid represents the best of the farm and cupping worlds because it is high-yielding and rust-resistant, and also has a complex, elegant profile.
Honey processing removes the coffee pulp or cherry skin but leaves the sweet mucilage intact on the coffee bean during the drying stage. The descriptor “red” refers to the color of the mucilage as it dries on the coffee beans. This is later hulled off with the parchment during milling, but the sugars have been absorbed into the coffee bean giving greater dimension to the final cup. Red Honey from Aquiares is dried on raised beds for 18–24 days.
Whole Bean Coffee
[KOH-STUH • REE-KUH • UH-KWEE-AR-ES]
Process: Red Honey
Raw Sugar, Lemon Custard, Caramel
The Aquiares Estate Farm was founded in 1890, but it became the operation it is today in the 1980’s by Alfonso Robelo. Alfonso arrived in Costa Rica as a refugee from Nicaragua and transformed the land into a community built up around coffee.
A clean, bright, and pleasant cup with a sweet finish, offering notes reminiscent of lemon custard and caramel.
Alfonso challenged the status quo, transforming the relationship between landowner and farm workers. He brought a visionary approach to Aquiares, a farm suffering from 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.
Grown and processed on the Aquiares Estate, this farm is the largest in Costa Rica. With a focus on carbon neutrality, wildlife, and equity the Aquiares Estate is an innovator in specialty coffee.
Centroamericano H1 is an F1 hybrid variety generated by crossing the Sarchimor T-5296 and a wild Rume Sudan variety. It is reproduced through a tissue culture cloning process called somatic embryogenesis. This cultivar has been distributed among coffee producers in Central America over the last decade and the first productive harvests are now available. Turrialba’s climate is well suited to growing this new variety, and Aquaires is up to the challenge of meeting its complex nutritional needs. This hybrid represents the best of the farm and cupping worlds because it is high-yielding and rust-resistant, and also has a complex, elegant profile.
Honey processing removes the coffee pulp or cherry skin but leaves the sweet mucilage intact on the coffee bean during the drying stage. The descriptor “red” refers to the color of the mucilage as it dries on the coffee beans. This is later hulled off with the parchment during milling, but the sugars have been absorbed into the coffee bean giving greater dimension to the final cup. Red Honey from Aquiares is dried on raised beds for 18–24 days.
