Costa Rica Hacienda Aquiares

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COSTA RICA

Hacienda Aquiares Rainforest Alliance

Located on the slopes of the Turrialba Volcano, Hacienda Aquiares is one of the largest and oldest estates in Costa Rica. Aquiares means 'land between rivers' in the Huetar indigenous language; in this case, the Aquiares and Turrialba rivers. Aquiares is also a community of 2,000 people who, together with the estate, create a solid synergy.

Aquiares is committed to sustainability and it applies eco-friendly practices on a large scale.

RFA certified and packed in GrainPro bags

Entre Ríos

“Between Rivers”, a coffee that mixes two varietals from same parentage to create a singular cup.
Entre Rios is our Sarchimor blend, where Red Obatá represents the highest percentage. This variety was developed in Brasil and it is a cross between Villa Sarchi and the hybrid of Timor. The environment in Aquiares has proven ideal for these rust resistant varietals, producing good volume but even better taste. On a fully washed process, we can taste cacao, caramelized hazelnut and red cherry.

Elevation: 1070 - 1175 mts (3510 - 3854 ft)

Notes: bright acidity, chocolate sweetness, round body and clean finish

Grand Peaberry

Cherries develop two beans inside, but, when exposed to stress, plants randomly produce peaberries - only one bean that takes up the nutrients and space that the other would’ve otherwise used. Aquiares select only the largest-sized peaberries (98% over screen 11) from caturra trees.

Elevation: 1200-1350 mts (3937 - 4430 ft)

Notes: citric acidity, cane sugar, floral,
delicate cinnamon background

RED HONEY

Our honey-processed coffee comes from selected high altitude lots in the farm, which are carefully hand-picked and brought in small batches of separate varieties to be de-pulped at the Beneficio. By leaving the mucilage attached, and allowing coffee to a slow (2-3 weeks) sun drying process, we have come to obtain a cup with a complexity that transcends borders, with unique caramel and fruity characteristics.
30 Kg bags

Elevation: 1070 - 1175 mts (3510 - 3854 ft)

Notes: chocolate, plum, cherry, rich
body and prolonged aftertaste

BLACK HONEY

Fermented in cherry for 24 hrs;
De-pulped in traditional ”chancador”;
Black Honey Process – No mucilage detached from bean
Sun-drying: 2 days pre-drying, ceramic floor.
10 days African raised bed, 28ºC – 40ºC range

Elevation: 1200 - 1400 masl

Notes: vanilla-like aroma, caramel, maple syrup, lemon flowers, clove, citric acidity, rich body

NATURAL

All floater beans removed;
Natural Process – No pulp detached from bean;
Sun-drying: 2 days pre-drying, ceramic floor;
10 days African raised bed, 28oC – 45oC range;
Final mechanical drying in Guardiola, 1 day;
Elevation: 1070 - 1175 mts (3510 - 3854 ft)

Notes: bright acidity, chocolate sweetness, round body and clean finish

ETHIOPIAN HEIRLOOM
RED HONEY

A friend of Aquiares once brought us a
little bit of coffee seeds directly from a wet station in Ethiopia. We rooted
them and developed them to plants which we planted in the highest plot of our farm.
With this, we are able to discover how
those Ethiopian genetics are presented in our terroir.

Elevation: 1070 - 1175 mts (3510 - 3854 ft)

Notes: bright acidity, chocolate sweetness, round body and clean finish