During our recent visit to Costa Rica, we were introduced to Diego Robelo, who welcomed us to the Aqiares Estate. This 2283 acre farm is located high on the slopes of Costa Rica’s Turrialba Volcano. Amid this estate is the Aquiares community, where 1800 people live among the coffee and the farm. Once owned by the estate, the homes were offered up to the workers at a discounted price, which allowed the workers to live near their work. Today, 96% of Aquiares workers own their own home, and their children are all educated. Pickers, who are seasonal, can stay in housing on site, and mothers can place their children in day care centers on the estate so they may carry on their workday.
Coffee from Aquiares is produced with care for its employees, and with respect for the land and the natural forest which accounts for 20% of Aquiares land.
Aquiares was the first Costa Rican coffee farm to obtain Certification from the Rainforest Alliance Climate Module. Aquiares has now been certified Carbon Neutral, and is actually Carbon Negative!
Organic buffer zones protect over 30 streams and 50 springs on the property which are the source of drinking water for 3 surrounding communities. Aquiares manages the entire coffee production chain from seedling to the roast profile. This allows for a transparent and traceable chainé The on-site mill or Beneficio was the first to be registered with ICAFE and thus has the ID number #001.
We are proud to have made the connection with Diego and Aquiares, and have cooperated with our importers to begin a journey with Aquiares coffee and the Brulerie des Monts.
We are priveledged to be able to offer our customers this rare gift from Aquiares, this has an extremely limited availability; the profile is complex and over the top for a Costa Rican coffee.
A cross between Rume Sudan from Ethiopia and Sarchimor from Central America. This coffee enjoys the shaded conditions of Aquiares.
Where most coffees are processed in open air, Anaerobic (oxygen-free) fermentation is a new method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. First, the cherries are de-pulped and separated from their mucilage. … The vessels in which the coffee cherries are fermented don’t contain any oxygen at all: The oxygen is removed when the coffee is added at the beginning of the process, and valves on the tanks keep them free from oxygen seeping in during the process while also allowing CO2 to be released as it builds up during fermentation. Temperature inside the vessel is carefully controlled to prevent vinegar, extreme ferment, and different types of unpleasant acidic flavours to develop in the cup later on.
Once carefully removed from the tank, the coffee is dried to ensuring a halting of the fermentation stage.
Discover the uniqueness of this unique coffee while it lasts!
Botanical Variety: Ethiopian/ Latin Hybide
Processing: On-site Micro-mill
Altitude: 1100 to 1250 M
Harvest: October to January
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