This lot presents a juicy and complex cup, marked by top notes of blackberries, red plum and tamarind. Its sweetness is reminiscent of molasses and red fruit jam, complemented by hints of cherry and 70% chocolate. The body is oily and dense, with bright acidity providing definition and liveliness. Each sip combines fruit intensity, depth and elegant structure.
Aquiares, owned by Diego Robelo and his family, is located on the slopes of the Turrialba volcano at 1,400 MASL and is the largest coffee plantation in Costa Rica in a single block. The landscape is crossed by watercourses that connect the Turrialba and Aquiares rivers, forming a majestic natural environment where vestiges of an ancient pre-Columbian community can still be found.
This is the ninth consecutive year we have worked together and the seventh under a direct deal model. We negotiate the price directly with Diego, who also acts as an exporter, ensuring that the added value remains on the farm. We also import the coffee directly from Costa Rica to Barcelona, reinforcing the transparency and sustainability of the project.
This batch comes from the variety garden located in the upper part of the farm, where exotic varieties such as SL28, SL24, Typica, Geisha, San Isidro and Bourbon have been tested since 2018. Since the blocks of each variety are very small, we produced this blend that represents the genetic research of the project. SL28 has already been selected as the best variety of this garden, and about 50 bags will be produced in 2026.
Process
Fully ripe cherries are selected by flotation and the best quality cherries are placed in plastic barrels, where must is added as microbial inoculum before sealing the tank. During fermentation, temperature and pH are controlled twice a day, and the process is stopped when pH 4.3 is reached (1-2 days).
Drying is carried out in several stages:
- 2 days pre-drying on ceramic floor.
- 10-15 days in African beds (28 °C - 40 °C)
- Final mechanical drying in Guardiola for 1 day.
Finally, the coffee is stored in GrainPro bags for 6-8 weeks in parchment before threshing and 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: OREA Z1
Mill: Fellow Opus to number 7III
Recommended mineral water: Lanjarón
We used 15 grams of coffee for 215 grams of water at a temperature of 93º.
We add the water in 3 pours. First pour 60 grams and wait 30 seconds, the second pour until reaching 160g and then, at 1:20 pour the rest of the water until reaching 215 grams.
The total infusion time should be 2:32 minutes, obtaining with this recipe a TDS of 1.37% and an extraction percentage of 20.03%.
