Aquiares Estate is one of Costa Rica's largest and oldest coffee farms, located high on the fertile slopes of Turrialba Volcano. With a century-long history, the estate is known for its sustainable Arabica coffee cultivation, preserving its natural beauty and supporting a community of 1,800 residents.
Named "land between rivers" in the indigenous Huetar language, Aquiares has abundant water sources that benefit downstream communities. The farm's diverse ecosystem, protected by forested buffer zones, supports local wildlife and vegetation.
Established in 1890 and transitioning to local ownership in 1971, it's now the country's largest continuous coffee farm, emphasizing quality and traceability in its production. Under Don Alfonso's management since 1992, Aquiares has become a thriving community, offering amenities comparable to Costa Rica's capital.
While Caturra is the main coffee variety, ongoing experimentation with new varieties addresses climate change concerns. Diego Robelo, the innovation manager since 2013, collaborates with organizations like World Coffee Research to explore new Central American coffee varieties.
Aquiares cultivates the 'Esperanza' variety, a hybrid of Caturra and Ethiopia 531, known for its quality and disease resistance. Thriving at high elevations above 1,200 meters, it consistently produces excellent coffee with a fruity flavor profile, ideal for honey and natural processing.
The farm ensures quality by handpicking all coffee, especially in microlots, with skilled harvesters selecting only fully ripe cherries after multiple visits to each tree. The featured natural lot undergoes density floating, 2-3 days pre-drying on the concrete. Then, they are carefully dried in the farm's greenhouse using innovative airflow systems for 20 to 25 days, to ensure a constant temperature, increased drying capacity, and reduced variability in lots. These efforts demonstrate Aquiares' commitment to perfecting its coffee processing methods.
This coffee features a vibrant stewed pineapple acidity with a dark cherry sweetness that is accompanied by a cherry liquor sensation and a dark chocolate aftertaste.
Recommended to rest beans for 7-10 days from roast date before consuming
