Costa Rica Aquiares Peaberry



  • Roast Level: Medium

    Process: Washed Process 

    What to expect in the cup

    Black Filter / Cupping

     Sweet red berries, apricot marmalade, medium body, smooth

  •  Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners - three families who have worked together with the farm´s staff and community to implement a modern model of sustainable agriculture. Today, the Estate is the largest continuous coffee farm in Costa Rica, covering 924 hectares, 80% of which is planted under shade-grown Arabica.

    Nestled between the Aquiares and Turrialba Rivers, “Aquiares” means “land between rivers” in Costa Rica’s Huetar indigenous language. The region where the farm is located used to be the centre for this pre-Columbian civilization, and occasionally old artifacts are found among the coffee trees. In fact, Guayabo National Monument, Costa Rica´s most important indigenous settlement, is just 5 km (3.1 miles) away. The land of Aquiares is blessed with infinite sources of clean water, and even provides drinking water to three communities’ down-stream. Coffee plots are interlaced with natural springs and countless streams and rivers, all of which are protected with forested buffer zones. The network of natural corridors throughout the farm connects the large preserved forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants.

    Don Alfonso Robelo, patriarch of one of the owning families, took over farm management in 1992 and made the social welfare of farm workers and the wider community one of his main priorities. The community of Aquiares – originally built to house workers on the estate - sits in the midst of the farm. Originally, the farm owned the houses where employees lived, creating home-insecurity amongst working families. In 1992, under Don Alfonso’s management, the farm started a project to enable people to own their own houses. Each worker was given a bonus for his or her years of service, lots were priced at a fraction of the local rate, and assistance was given to apply for the government house fund. At the beginning, workers thought it was too good to be true, but as the first families obtained their own homes, everyone followed suit. In a matter of three years, the town was brought to life. It was enriched with a deep feeling of security and achievement. Today, only around 15% of Aquiares residents work on the farm (many have gone on to become school teachers, doctors, etc.) and 96% of these own their own home, giving them the option to take a path for their future that they, themselves, choose. Aquiares has become a place where many want to live, as evidenced in the value of land, which is comparable to that of San José, Costa Rica´s capital. The town has its own school, youth sports program, recycling committee, early childhood nutrition centre, and a church built in 1925, which is a National Architectural Historic Monument. The entire town and the Estate consider themselves to be of the same community rather than one ‘belonging’ to the other!

    The farm manages the entire coffee production chain, from seedling production to plant cultivation, harvesting and milling. This ensures that they are able to meet the highest standards of quality assurance and can guarantee a traceable product. Caturra is the main varietal grown on the farm, but climate change and pests require constant experimentation with new varieties that can adapt better to future conditions. Diego Robelo, Don Alfonso’s son, has led much of the new ‘charge’ towards new variety experimentation; he began his post as ‘innovation manager’ in 2013 and has developed collaborations with World Coffee Research (WCR) and the Costa Rican Coffee Institute (ICAFE), including a experimental garden for Central American Coffee varieties for WCR. Throughout the season, workers from the community care for the trees: pruning, fertilizing, weeding, and protecting them.

    This lot contains primarily Caturra and also the Esperanza & ‘Centroamericano’ varieties. Centroamericano is a hybrid of Rume Sudan and Sarchimor, developed by a variety of different Central American coffee research institutes that marries high cup quality with high resistance to disease. Esperanza is a hybrid of Caturra and the Ethiopia 531 variety, developed by various Central American coffee research institutes. Esperanza marries high cup quality with high resistance to disease – particularly the ojo de gallo fungus. Aquiares has found both varieties very well-suited to the farm’s high elevation (grown above 1,200 meters in most cases) and as consistently yielding a quality cup.

    All Aquiares coffee is picked by hand to ensure consistent high quality. Microlots, such as this one, are picked by a special team of skilled harvesters who are paid well above the daily rate for their exceptional skill in picking the ripest cherries at each pass. Each tree is visited up to seven times during the harvest to ensure that only fully red ripe cherries are picked. The skilled hands of the pickers represent the farm’s most valuable asset. Pickers hail from the community of Aquiares, nearby towns, and even from the neighboring country of Nicaragua. The farm ensures that all workers have a safe work environment and a comfortable place to live. Workers coming from further away can live in on-site housing and use a children’s day-care. The farm sponsors doctors’ visits for pickers and their families twice a week where nutritional health advice is also given. To take better care of its field workers, Aquiares has established first-of-its kind physical therapy sessions and also a daily warm-up routine of exercise before work. Many pickers return each year, confirming success in providing a secure home in Aquiares.

    As coffee cherries come from the field the same day that they are picked, they move into Aquiares’ own wet mill. The farm produces fully washed coffees, honey processed coffees and naturals. Washed lots are pulped using the mill’s Penagos DCV 306 pulper, partially washed and then fermented before the final washing process, where all traces of mucilage are removed. The coffee is then dried for around 32 hours at a low, constant temperature of approximately 40˚C in mechanical driers (Gaurdiolas) and then rested for a month in large silos to allow humidity and aromas to settle. Finally, the beans return to the dry mill where the parchment is removed and the beans are sorted by size, weight, density and color, before they are bagged for export. This particular lot is 100% peaberry (round screensize 11), separated out in the dry milling of the coffee and contains coffees that have been processed using the wet, the honey and the natural methods.

    Although Guardiolas are common in this wet, humid area of Costa Rica, the Robleo’s are always searching for new ways to innovate in processing and drying. For instance, they knew that drying was one of their main challenges in producing speciality coffee – particularly as they wanted to start producing honey and natural lots. According to Daniel Robelo, “Everyone told us we were crazy. You are never going to make honeys and naturals in Turrialba. We decided to prove them wrong.”

    The Robelos sourced a greenhouse from someone in the region who had been producing roses and built drying beds according to specifications gleaned from other producers. After the first lots were dried in the greenhouse, thermometers and humidity gauges still showed a great deal of temperature fluctuation temps depending on time of day and weather. In order to create a constant and even temperature in the greenhouse they installed an airflow system connected to their guardiola system (used for commercial lots). Now, dry air of around 60 degrees Celsius circulates throughout the greenhouse, maintaining an even temperature. The new system works well, helps increase the drying capacity of the greenhouse and reduces variability in lots. Daniel and his quality control team consider these steps just the first in perfecting processing at the farm.

  • Our espresso recipe using 20g vst
    20g in
    44g out
    in 27 to 35 seconds

    Our filter recipe using a V60
    12g in
    200g water at 94 degrees
    out in 2:10-2:20 minutes

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