Costa Rica Esperanza كوستا ريكا اسبرانزا

Farm: Aquiares Estate

Varietal: Esperanza

Processing: Anaerobic

Altitude: 1,100 to 1,400 meters above sea level

Owner: Robelo Family

Town / City: Aquiares

Region: Turrialba

Country: Costa Rica

محصول فاخر

الإيحاءات: توت أزرق | توت أحمر | مشمش

المزرعة: اكواريس

 السلالة: اسبرانزا

المعالجة: تجفيف لا هوائي

الارتفاع: ١،١٠٠ الى ١،٤٠٠ متر فوق سطح البحر

المُزارع: عائلة روبيلو

المدينة: اكيوارس 

المنطقة:  توريالبا

البلد: كوستا ريكا 

Story Behind This Coffee

Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first states to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners-three families who have worked together with the farm ́s staff and community to implement a modern model of sustainable agriculture. Nestled between the Aquiares and Turrialba Rivers, “Aquiares” means “land between rivers” in Costa Rica’s Huetar indigenous language. The land of Aquiares is blessed with a multitude of clean water sources and even provides drinking water to three communities down-stream. The coffee is picked by hand to ensure consistent high quality. Micro lots, such as this one, are picked by a special team of skilled harvesters who are paid well above the daily rate for their exceptional skill in picking the ripest cherries at each pass. This natural lot has been floated for density (with all floaters being removed). It has then been produced using a special Anaerobic Natural method. The coffee is delivered, while still in cherry, to stainless steel tanks for fermentation, as they offer the most cleanliness but also help maintain lower temperatures. They are located in a shaded, cool place in the mill, and are completely sealed with only a bubbler, which allows gases to escape, creating an anaerobic environment within. Temperature and pH are checked twice a day, and once it reaches a pH of 4.3 (1-2 days), it is opened and the cherry is taken to the drying stations. For this lot, cherry is taken to raised beds, where the temperature is kept between 28.C and 45.C for 10 days.