Every year, we eagerly await the arrival of coffees from Aquiares, Costa Rica. And this is our flagship blend, Entre Ríos. In this cup, we enjoy a very full-bodied, balanced, and smooth flavor. It’s aromatic, with notes of orange and dates. It’s sweet, with hints of chocolate and caramel, and has a long, slightly fruity cherry aftertaste.
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 which can still be found today. This is the ninth consecutive year we have worked together and the eighth in which we have dealt directly.
We negotiate the price directly with Diego, and he acts as the exporter, so that commission also stays with the farm. Additionally, we handle the import ourselves, chartering the container directly from Costa Rica to Barcelona.
Process
Washed: First, floating cherries and unripe fruits are removed. The high-quality, heavy 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 sending the coffee to the drying area.
Mechanical drying: 32 hours of drying in a "Guardiola" at a temperature range of 45°F–55°F. 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.
When replicating this recipe, there are various factors that can affect the final result of your cup, such as the roast date, bean storage conditions, environment, water, machine condition, etc. It’s important to keep in mind that all these factors can have an impact, so you may need to make small adjustments when replicating this recipe.
Recipe
18 g dry
38 g wet weight
30 seconds
Machine: La Marzocco Mini
Grinder: La Marzocco Pico
Grind setting: 17.5
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.74 / 20.56%
