An intense fragrance with tropical and chocolaty notes. We can find hints of mango, cocoa powder, and dulce de leche. Once the coffee comes into contact with water, the sweetness and characteristic acidity of tropical fruits is highlighted. Pineapple and cherry take center stage on the palate. The acidity is bright, the body is juicy, and it has a long and pleasant aftertaste. We hope you enjoy the first SL28 from Aquiares estate!
We are very excited to introduce to you the first SL28 from Aquiares estate. It’s only 15 kg of green coffee from the first harvest that Diego Robelo has grown on his farm. We had the opportunity to taste it during our visit and the first edition of The Coffee Academy at the origin, and we loved it. We were really looking forward to having a Limited Edition from Diego since it’s our seventh year of both a business and friendship relationship. As you know, our relationship is direct; Diego acts as the exporter and NOMAD as the importer, filling up a container that comes directly from Costa Rica to Barcelona more and more each time.
Aquiares is a farm settled on the slopes of the Turrialba volcano, at 1400 meters above sea level. It is the largest coffee plantation in a single block in Costa Rica. The terrain is sectioned by various water channels that connect the two large rivers surrounding the farm, Turrialba and Aquiares. It is a majestic natural spot where a small pre-Columbian community lived hundreds of years ago, and vestiges of it can still be found.
Proceso
A red honey process where the coffee is pulped, pre-dried for two days in the sun, and then taken to a greenhouse to dry on the floor for 2 days before drying in raised African beds for about 16 days. Once dried, the coffee is then stored in GrainPro bags for 2 months to stabilise the bean.
At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe.
Method: Origami
Grinder: Fellow Ode Grind Size: 5,2
Recommended mineral water: Bezoya
We have used 10 grams coffee and 170 grams water.
Add the water in 3 pours. We will be doing a preinfusion of 30 grams, followed by a first pour of 70 grams, wait 10 seconds and pour the rest of the water until you reach 170 grams. The total infusion time should be 2 minutes and 50 seconds.
