The aroma is very sweet, with distinct notes of cocoa powder and milk chocolate. It’s slightly fruity, with hints of figs and loquats. The flavor remains sweet, with notes of nuts such as hazelnuts and walnuts. On the palate, it’s dense, with a syrupy body and very mild acidity. A well-balanced coffee that’s excellent on its own and even better with milk.
Aquiares is situated on the slopes of the Turrialba volcano, at 1,400 MASL, and is Costa Rica’s largest single-block coffee plantation. The farm, owned by Diego Robelo and his family, is crisscrossed by waterways connecting the Turrialba and Aquiares rivers, creating an extraordinary natural landscape with remnants of a pre-Columbian community.
This is our ninth consecutive year working together and the seventh under a direct trade arrangement: we negotiate the price directly with Diego, who also acts as the exporter, so that commission is reinvested in the farm itself. We handle the import by chartering a container directly from Costa Rica to Barcelona.
Process
Honey Process. The cherries are selected by density in water to ensure the highest quality. After selection, they are pulped and sun-dried for 2 days on ceramic tiles, followed by 8 days on raised beds. The process concludes with mechanical drying in Guardiola for one day to homogenize the batch.
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
18.5 g dry
47 g liquid
27 seconds
Machine: La Marzocco, Micra
Grinder: Fellow Opus
Grind setting: 3II
Recommended mineral water: Lanjarón
TDS and extraction percentage: 8.52 / 22.78%
