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.
We'll have the recipe for this coffee up shortly. If you have any questions, please contact us at recetas@nomadcoffee.es
