Entre Ríos

Washed: First, floating cherries and unripe fruit are removed. The highest-quality, heaviest cherries are pulped using a “Penagos DCV 306.” The mucilage is mechanically removed using a “Penagos delva” before the cherries are transferred to tanks for partial fermentation (6 hours). Pre-drying is performed in a “Centriflux” machine before the cherries are sent to the drying area.

Mechanical drying: 32 hours of drying in a “Guardiola” dryer, at a temperature range of 45º–55ºC. Two 2-hour breaks during the day ensure slow and uniform drying of all beans.
The beans are stored in parchment for a minimum of two months before processing and are packed in 69-kg GrainPro bags inside jute sacks.

Aquiares is owned by Diego Robelo and his family. Situated on the slopes of the Turrialba volcano at 1,400 MASL, it is the largest single-block coffee plantation in Costa Rica. The land is crisscrossed by various waterways that connect the two major rivers surrounding the farm, the Turrialba and the Aquiares. It is a majestic natural setting that was home to a small pre-Columbian community hundreds of years ago, and traces of that community can still be found today. This is the ninth consecutive year we have worked together, and the eighth in which we have done business directly.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.