Quietly a TOP10 coffee on our menu year after year. A type of profile we love at Nomad. Complex and wild, with creamy and fruity notes. Forest fruits, cherries and chocolate 70% in fragrance, giving way to grapes and pineapple on contact with water. Oily body, vinous acidity, and a very elegant aftertaste of cocoa nibs.
Aquiares is owned by Diego Robelo and his family, and located on the slopes of the Turrialba volcano at 1400 MASL, it is the largest coffee plantation in a single block in Costa Rica. The land is sectioned by several watercourses that connect the two large rivers that surround the farm, the Turrialba and the Aquiares. It is a majestic natural setting where a small pre-Columbian community lived hundreds of years ago and vestiges of which can still be found. This is the eighth consecutive year in which we have worked together and the seventh in which we have made a direct deal.
We negotiate the price directly with Diego and he acts as the exporter, so the commission also stays on the farm. We also import it ourselves, contracting the container directly from Costa Rica to Barcelona.
And this year we are even more proud to collaborate with Aquiares, as they have been certified by the sustainability consultancy Enveritas as a company that complies with the EUDR (European Union Deforestation Regulation).
"We have a great responsibility as coffee producers, not only to our immediate buyers but also to the future generations of Costa Rica," explains their CEO, Diego Robelo. "We are proud to have received this recognition from Enveritas and even more proud to have passed this test in our alliance with NOMAD COFFEE, with whom we have been working for 8 years. We can now guarantee to all our main customers that our coffee is and will continue to be deforestation free".
NOMAD COFFEE is delighted to celebrate the certification of Aquiares, a centenary coffee plantation in operation since 1890, which is also the largest in Costa Rica to be carbon neutral. But Aquiares' efforts are not limited to this: it has 620 hectares of coffee grown under shade trees and another 200 hectares of protected forests. Thanks to its dedication and savoir faire, it now exports to more than 20 countries.
The Central American variety is an F1 hybrid obtained by crossing Sarchimor and Sudan Rumé. It is resistant to diseases such as rust and has a high yield.
Process
Natural anaerobic: Fully ripe cherries are taken to the mill where the floating cherries are separated. Then, the cherries of optimum quality are placed inside plastic barrels, the must (liquid containing an inoculum of microorganisms) is incorporated and the tank is sealed. The temperature and pH are checked twice a day, and once a pH of 4.3 is reached (after 1-2 days), the fermentation process is stopped and the coffee is sent to the sun-drying greenhouses.
Sun drying: 2 days pre-drying on ceramic floor, 10-15 days on raised African beds, temperature range 28°C to 40°C. Final mechanical drying in Guardiola, 1 day.
Stored in GrainPro bags for 6-8 weeks; kept in dry parchment form until shelled before export.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Ode to number 7
Recommended mineral water: Bezoya
We used 15 grams of coffee per grams of water at a temperature of 96º.
Add the water in three pours. First pour 90 grams and wait 45 seconds, the last two pours of 80 grams each.
The total infusion time should be 2.40 minutes, obtaining with this recipe a TDS of 1.25% and an extraction percentage of 21.19%.
